Pectin is a natural component of plants, abundant in fruits like apples and citric fruits. It is associated with cellulose in plant tissues, where it plays a fundamental role in determining their mechanical properties. It is associated with cellulose in the tissues of plants, where it plays a fundamental role in determining its mechanical properties.
In plant cells, pectin binds with cellulose to form prospecting, which has the ability to absorb great amounts of water. Cellulose gives the supporting tissues their rigidity while the pectic components give the plant its flexibility.
Pectin has only been produced industrially since early in the 20th century, but has long been used traditionally as gelling agent in jams.
In industry and at home, pectin is well known for its gelling, thickening and stabilizing properties. Today, it is used in diverse applications, such as: yogurt, confectionery and acid milk drinks. It has the image of a natural product and acknowledged nutritional benefits. For all these reasons, new uses are constantly being found for pectin in the food industry and also in pharmaceutical and cosmetic applications.
- Unipectine® pectin
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.