Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin

► Structuring of high methoxy pectin in presence of co-solute is illustrated. ► Molecular weight of co-solute influenced relaxation of pectin upon cooling. ► Polydextrose induced early vitrification of pectin network on cooling. ► Glucose syrup with low molecular weight acts as a plasticiser within pectin system.