Company logo

Unipectine® for Fruit Applications

Sold by Cargill
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
Start Order
Secure
Order Quantity
Price
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
Other
Cargill Non-GMO Solutions Sales Sheet
Cargill Non-GMO Solutions Sales Sheet
Other
Brochure
Cargill Unipectine® Brochure
Cargill Unipectine® Brochure
Brochure
Brochure
Cargill Hydrocolloids Ebrochure
Cargill Hydrocolloids Ebrochure
Brochure

Knowde Enhanced TDS

Expand All

+

Identification & Functionality

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 Material

  • Apple
  • Citrus

 

This product consists of:

  • Low methoxyl amidated pectin E 440ii
  • Dextrose

Unipectine® for Fruit Applications Features & Benefits

Applications & Uses

Product Applications

Media/Uses
The product can be used in aqueous, dairy or fruit media.
The maximum dosage is about 3% in cold water and 6 to 8 % in hot water.

Texture

  • The gelification, due to pectin with calcium interaction, occurs during cooling.
  • The final texture is obtained after 24 hours.

 

Properties

Physical Form

Regulatory & Compliance

Packaging & Availability

Packaging Type
Packaging Information

25 kg (net) cartons lined with PE bag

Storage & Handling

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