LOOKING INTO THE DIFFERENCES BETWEEN TWO PECTIN TYPES: PECTIN MRS 351 VERSUS IDEALPETIN HMR 101
When comparing two popular pectin types, Pectin MRS 351 and IdealPectin HMR 101, it is important to closely examine their key differences.
First and foremost, Pectin MRS 351 is widely recognized for its high gel strength properties, making it an excellent choice for applications that require a firm gel texture. On the other hand, IdealPectin HMR 101 stands out for its remarkable ability to create a smooth and uniform texture, which is particularly advantageous in products like jams and jellies.
Additionally, Pectin MRS 351 is known for its versatility and compatibility with a wide range of fruit types, while IdealPectin HMR 101 exhibits better performance when used with high-acid fruits. Both pectin types possess exceptional thickening properties, but their variances lie in their specific functionalities.
However, in the samples we have kept these two pectin types are very close in comparison as indicated below.
Attached a comparison of the Pectin MRS351 vs the HMR101 plus some trial results comparing only those 2 pectin types.
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