Pectin

Ingredients
JAMS / JELLIES
FILLINGS / FRUIT PREPS

A familiar source
for label-friendly texture.
While pectin has a long legacy in home kitchens and canning, recent
advancements have sparked new innovations with this versatile,
LABEL-FRIENDLY
plant-based ingredient. An excellent thickener, gelling agent and
stabilizer, today’s pectin no longer needs large amounts of sugar to
set – making it especially functional in creating label-friendly, fruit-
based spreads and fillings.
PLANT-BASED
Most pectin is typically sourced from citrus peels and apple pomace,
but this soluble polysaccharide can also be found in pears, berries
and sugar beets.
SUGAR
REDUCTION
Rich in possibilities
• Supports sugar reduction – Pectin adds back the mouthfeel
and richness that are lost when sugar is removed from a product.
VEGAN/
VEGETARIAN
• Creates body and texture – Pectin’s thickening and gelling
properties are useful in creating a wide range of textures and
viscosities.
• Stabilizes ingredients – Pectin enhances appetite appeal by
maintaining fruit in suspension and reducing syneresis.
• Label-friendly functionality – Fruit-based pectin can replace
gelatin in vegetarian/vegan-friendly formulations.

Cargill.com
© 2022 Cargill, Incorporated. All rights reserved.
Ingredients Cargill’s broad pectin portfolio includes options that offer functionality in both acid
and expertise and neutral environments, lower and higher sugar concentrations, as well as high-
temperature processing.
Cargill is committed to supporting customers with a reliable supply of high-quality pectin,
together with integrated formulation expertise. Our flexible global supply chain ensures
product availability at scale while protecting your cost-in-use.

CARGILL PECTINS
Functional Benefits Applications Usage Rates

Cargill Pectin • High-methoxy pectin; D.E. >50 • Jams, jellies 0.25 - 0.50%
64010 • Supports gelling & adds texture
• Rapid-set
• Suitable for organic labeling

Cargill Pectin • High-methoxy pectin; D.E. >50 • Jams, jellies 0.40-1.0%

64030 • Supports gelling & adds texture • Confectionery
• Slow-set
• Suitable for organic labeling

Unipectine® OF • Low-methoxy amidated pectin; • Fruit preps 0.40-1.2%

705 D.E.<50 • Reduced-sugar jams & jellies
• Supports gelling & adds texture
• High soluble solids
• Moderate calcium reactivity

Unipectine® OF • Low-methoxy conventional pectin; • Fruit preps, fillings 0.80-1.0%

700 C SB D.E.<50 • Jams & jellies
• Supports gelling & adds texture
• Low calcium reactivity
• Suitable for organic labeling

Unipectine® OB • Low-methoxy conventional pectin; • Bake-stable fillings 0.8 - 1.0%

700 SB D.E.<50 • Fruit preps
• Supports gelling & adds texture
• Low calcium reactivity
• Suitable for organic labeling

APPLICATIONS
Harness the power
of Cargill pectin.
To learn more, contact us at
1-800-932-0544,
customerservice@cargill.com
or visit cargill.com.
Bakery & Fruit Preps Jams & Jellies Yogurt
Bakery Fillings

Depending on the individual raw materials, our products may be certified as Kosher or Halal as appropriate.
Claims: The labeling, substantiation and decision making of all claims for your products is your
responsibility. We recommend you consult regulatory and legal advisors familiar with all applicable laws,
rules and regulations prior to making labeling and claims decisions.
Cargill.com
© 2022 Cargill, Incorporated. All rights reserved.