Company logo

Unipectine® for Confectionary

Sold by Cargill
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
Start Order
Order Quantity
Available upon quote
Minimum Order Quantity
Quote required
Lead Time
Quote required
Available Incoterms
Quote required
Regional Availability
Quote required

Ask Cargill Questions

User Avatar

Ask the Supplier

User Avatar
TypeDocument Name
Cargill Non-GMO Solutions Sales Sheet
Cargill Non-GMO Solutions Sales Sheet
Cargill Unipectine® Brochure
Cargill Unipectine® Brochure
Cargill Hydrocolloids Ebrochure
Cargill Hydrocolloids Ebrochure

Knowde Enhanced TDS

Expand All


Identification & Functionality


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).

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

Applications & Uses

Product Applications


  • 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.


  • 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.


Physical Form

Regulatory & Compliance

Packaging & Availability

Packaging Type
Product Information
  • 25kg (net) cartons lined with PE bag

Storage & Handling

Storage Conditions
  • Store in original packaging until use
  • Store under cool and dry conditions
Unipectine® for Confectionary