Pectins of wide application that underwent a certain processing to change its functional properties. Low esterified amidated pectin (NEA) has an esterification degree below 50. This is a special type of pectin in which some of the ester groups have been converted to amide groups in the molecule. Amidated low etherification pectins are gelled due to a complex scheme involving various types of polymer chain interactions, such as hydrogen bonding. Amidated pectins require less calcium to gel and are less prone to precipitation at high calcium concentrations.