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Cargill collaborates with farmers, food makers and industrial customers to bring new ideas to the table.

 

Applications

The bulk of the world's pectin production is used for the preparation of jams and jellies, but pectin has increasingly gained significance as a gelling agent in acidic food products due to its stability at low pH values.

Today, the most significant applications for pectin include:

Applications
Beverages Confectionery
  • Soft, diet & fruit juices
  • Fruit paste (HM pectin)
  • Juice drink concentrates
  • Gelled articles (HM or LM pectin)
  • Nutritional fruit drinks
  • Fillings (HM or LM pectin)
  • Flavored waters
  
Fruit Convenience Foods 
  • Traditional jams
  • Beverage powders
  • Low calorie jams
  • Ketchup & tomato sauces
  • Fruit preparations for yogurts
  • Dressings & emulsified sauces
  • Preparations for bakery and pastry fillings
  • Marinades
  • Preparations for fruit, fruit cream-based desserts and water jellies
  • Margarine & spreads
  • Glazes
  • Dessert & food powders
  • Reformed fruit & fruit snacks
  
  • Jam sugars (home made jam)

 
Dairy  
  • Stabilization of acid dairy drinks
  
  • Yogurts
  

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.