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4 products found on Unipectine .
Unipectine® For Fruit Applications product card banner

Cargill

Unipectine® for Fruit Applications

Ingredient Name: Pectin

Function: Stabilizer, Texturizing Agent, Thickener, Dispersant, Viscosity Modifier, Gelling Agent

Labeling Claims: Non-GMO, Allergen-free, Halal, Kosher

Physical Form: Powder

Features: Improved Dispersion, Stabilizing, Dissolves Easily, Good Consistency, High Quality, Good Gelling Properties, Improved Texture, Prevents Syneresis

While pectin has a long legacy in home kitchens and canning, recent advancements have sparked new innovations with this versatile, plant-based ingredient. An excellent thickener, gelling agent and stabilizer, today’s pectin is a source for satisfying mouthfeel in reduced-sugar beverages, shelf-stable appeal in low-pH dairy beverages, and flavorful gummies with label-friendly appeal. Supports sugar reduction – Pectin adds back the mouthfeel and richness that are lost when sugar is removed from a product.Creates body and texture – Pectin’s thickening and gelling properties are useful in creating a wide range of textures and viscosities.Stabilizes proteins – In acidified dairy products, pectin helps maintain proteins in suspension and prevents curdling.Label-friendly functionality – Fruit-based pectin can replace gelatin in vegetarian/vegan-friendly formulations.Fruit applications HM UniPECTINE®, UniPECTINE® OF, OB, OG and OH series. The complete range exists of HM, LMA and LMC pectin solutions for all types of jam varying in pH and fruit inclusions: specialties suitable for standard, reduced sugar and/or organic jams, and to cover a whole range of specifications with regards to reactivity, pH, calcium content of fruit, filling temperature and more. These pectin solutions enable great fruit suspension and help to ensure consistent, stable texture in conventional and sugar-reduced applications. We help fruit preparation manufacturers in their aim to achieve a stable, homogeneous fruit preparation in containers. Our UniPECTINE® solutions specifically designed for use in bakery products aim to provide the right texture with or without baking stability and can be used for a wide range of fillings or coatings.

Unipectine® For Beverages product card banner

Cargill

Unipectine® for Beverages

Ingredient Name: Pectin

Function: Dispersant, Viscosity Modifier, Gelling Agent, Stabilizer, Texturizing Agent, Thickener

Labeling Claims: Allergen-free, Halal, Kosher, Non-GMO

Physical Form: Powder

Features: Dissolves Easily, Good Consistency, High Quality, Good Gelling Properties, Improved Mouthfeel, Improved Texture, Improved viscosity, Prevents Syneresis, Low Calorie, Improved Dispersion, Stabilizing, Acidic pH Stable, Improved Thickness

While pectin has a long legacy in home kitchens and canning, recent advancements have sparked new innovations with this versatile, plant-based ingredient. An excellent thickener, gelling agent and stabilizer, today’s pectin is a source for satisfying mouthfeel in reduced-sugar beverages, shelf-stable appeal in low-pH dairy beverages, and flavorful gummies with label-friendly appeal. Supports sugar reduction – Pectin adds back the mouthfeel and richness that are lost when sugar is removed from a product.Creates body and texture – Pectin’s thickening and gelling properties are useful in creating a wide range of textures and viscosities.Stabilizes proteins – In acidified dairy products, pectin helps maintain proteins in suspension and prevents curdling.Label-friendly functionality – Fruit-based pectin can replace gelatin in vegetarian/vegan-friendly formulations.Beverages UniPECTINE® Q series. Our UniPECTINE® Q series consists of label-friendly solutions with thickening, viscosifying properties, making them suitable for a wide variety of beverages. The Q series delivers good acid stability. In soft drinks, pectin builds a similar mouthfeel to that of fruit juices, and is therefore also useful in juice drinks and in low calorie or diet drinks. Supports the reduction of sugars as it successfully replicates the viscosity and mouthfeel that can occur in sugar reduced beverages.

Unipectine® For Dairy & Dairy Alternatives product card banner

Cargill

Unipectine® for Dairy & Dairy Alternatives

Ingredient Name: Pectin

Function: Stabilizer, Texturizing Agent, Thickener, Dispersant, Viscosity Modifier, Gelling Agent

Labeling Claims: Non-GMO, Allergen-free, Halal, Kosher

Physical Form: Powder

Features: Improved Dispersion, Stabilizing, Dissolves Easily, High Protein Content, High Quality, Good Gelling Properties, Improved Mouthfeel, Prevents Syneresis

While pectin has a long legacy in home kitchens and canning, recent advancements have sparked new innovations with this versatile, plant-based ingredient. An excellent thickener, gelling agent and stabilizer, today’s pectin is a source for satisfying mouthfeel in reduced-sugar beverages, shelf-stable appeal in low-pH dairy beverages, and flavorful gummies with label-friendly appeal. Supports sugar reduction – Pectin adds back the mouthfeel and richness that are lost when sugar is removed from a product.Creates body and texture – Pectin’s thickening and gelling properties are useful in creating a wide range of textures and viscosities.Stabilizes proteins – In acidified dairy products, pectin helps maintain proteins in suspension and prevents curdling.Label-friendly functionality – Fruit-based pectin can replace gelatin in vegetarian/vegan-friendly formulations.Dairy & Plant-based dairy UniPECTINE® ADF, AMP, AYD and AYS series Combining dairy products rich in protein, or yogurt with fruit ingredients, offers a wide variety of product options. Viscosity and firmness in set and stirred products is key. Including pectin in dairy products can help control syneresis. LM pectin is used to help provide a gelled or creamy texture in acidic (including fermented) and neutral dairy & plant-based dairy products. HM pectin is used to protect the proteins in acidic conditions and provide a pleasant mouthfeel.

Unipectine® For Confectionary product card banner

Cargill

Unipectine® for Confectionary

Ingredient Name: Pectin

Function: Dispersant, Viscosity Modifier, Gelling Agent, Stabilizer, Texturizing Agent, Thickener

Labeling Claims: Allergen-free, Halal, Kosher, Non-GMO

Physical Form: Powder

Features: Suitable for Vegans, Dissolves Easily, Good Consistency, Enhanced Firmness, Improves Flavor Release, High Quality, Good Gelling Properties, Improved Texture, Suitable for Vegetarian Foods, Smooth Texture, Prevents Syneresis, Enhanced Shelf Life, Improved Dispersion, Stabilizing, Texturizing

While pectin has a long legacy in home kitchens and canning, recent advancements have sparked new innovations with this versatile, plant-based ingredient. An excellent thickener, gelling agent and stabilizer, today’s pectin is a source for satisfying mouthfeel in reduced-sugar beverages, shelf-stable appeal in low-pH dairy beverages, and flavorful gummies with label-friendly appeal. Supports sugar reduction – Pectin adds back the mouthfeel and richness that are lost when sugar is removed from a product.Creates body and texture – Pectin’s thickening and gelling properties are useful in creating a wide range of textures and viscosities.Stabilizes proteins – In acidified dairy products, pectin helps maintain proteins in suspension and prevents curdling.Label-friendly functionality – Fruit-based pectin can replace gelatin in vegetarian/vegan-friendly formulations.Confectionery HM UniPECTINE®, UniPECTINE® PG series. Our UniPECTINE® solutions for confectionery provide great texture and flavor release, especially in jellies & gummies. HM pectin can be used in high sugar acid jellies (coated or not) and offers excellent firmness and flavor release, and a smooth and brittle texture. LM pectin can be used in non acidic conditions and provides a tender texture. Pectin delivers a firm first bite, and hence a new eating experience that surprises the consumer palate and can help to improve shelf-life quality of end products and can be used for certain vegan/ vegetarian formulations.