Unipectine® for Confectionary

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.

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

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Unipectine® for Fruit Applications Stabilizers, Starches & Thickeners, Texturizers, Emulsifiers, Other Texture & Consistency Products, Processing Aids, Gums & Hydrocolloids Confectionery, Savory & Culinary, Bakery, Other Food Applications, Desserts & Fruit Preparations

Unipectine® for Beverages Stabilizers, Starches & Thickeners, Texturizers, Emulsifiers, Other Texture & Consistency Products, Processing Aids, Gums & Hydrocolloids Carbonated Drinks, Sports Drinks, Powdered Beverages, Juice & Juice Drinks, Functional & Flavored Water, Other Non-Alcoholic Beverages

Unipectine® for Dairy & Dairy Alternatives Stabilizers, Starches & Thickeners, Texturizers, Emulsifiers, Other Texture & Consistency Products, Processing Aids, Gums & Hydrocolloids Tea, Cocoa & Coffee, Desserts & Fruit Preparations, Savory & Culinary, Other Non-Alcoholic Beverages, Other Food Applications, Dairy Substitutes, Dairy

Documents Experts

TypeDocument Name

Other

Cargill Non-GMO Solutions Sales Sheet

Other

Brochure

Cargill Unipectine® Brochure

Brochure

Cargill Hydrocolloids Ebrochure

Brochure

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Knowde Enhanced TDS

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Identification & Functionality

Ingredient Name

Pectin

Food Ingredients Functions

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Processing Aids

Food Ingredients — Texture & Consistency

Emulsifiers,

Gums & Hydrocolloids,

Other Texture & Consistency Products,

Stabilizers,

Starches & Thickeners,

Texturizers

Functionality

Dispersion
To disperse the product without lumps:

Premix the powder with the other dry ingredients, and pour the preparation into the liquid under efficient stirring in order to obtain a complete dispersion.
Disperse it in a non-solvent medium (oil, alcohol, concentrated sugar solutions > 65° Brix).

Dissolution
The dissolution of the product depends on the medium and the process:

It is improved by heat treatment (time, temperature), shear-stress (propeller, homogenizer).
A complete dissolution is rapidly obtained at 80 / 85°C (176 / 185°F).
It can be difficult in a high calcium medium (hard water > 80 ppm Ca++, milk), then it requires extra time or sequestering salts.

Product Information

Raw Materials

Citrus

Product Consist of:

High methoxyl pectin E 440i
Dextrose

Unipectine® for Confectionary Features & Benefits

Labeling Claims

Allergen-free,

Halal,

Kosher,

Non-GMO

Food Ingredients Features

Good Gelling Properties,

High Quality,

Improved Dispersion,

Improved Texture,

Improves Flavor Release,

Suitable for Vegetarian Foods,

Texturizing

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Confectionery,

Desserts & Fruit Preparations,

Other Food Applications,

Savory & Culinary

Food & Nutrition Applications

Candies,

Caramels,

Chewy Sweets,

Confectionery Products,

Filling Applications,

Fruit Based Preparations,

Product Applications

Media/Uses

Food applications
The product can be used in sweetened or fruit media.
The maximum dosage is about 2.5 % in cold water and 4 to 5 % in hot water.

Texture

The final texture is rather firm, the gel is clear, transparent and not thermoreversible.

It is a gelling agent (in an acid and very sweetened medium : SS > 76 %, pH = 3.2 - 3.5) particularly suited to the manufacture of confectionery with or without pulp, at a dosage of 0.80 to 1.50 %. The gelification occurs by the addition of acid in solution at the end of process.