Pectin for fruit
Pectin is a natural dietary fiber found in fruits such as apples, oranges and lemons. It is commonly used as a thickener, gelling agent and stabilizer in many food applications, most of them fruit-based by nature.
Pectin holds widespread consumer recognition by evoking memories of homemade jams and jellies “like grandma made.”
Pectin is a familiar texturizer with a positive health perception*, which helps to explain why it is such a popular go-to-solution for many food & beverage manufacturers.
New product launches in food & beverages with pectin saw a 6.1% growth between 2023 and 2025 in Europe*. Most food & beverage product launches are in bakery (19%), dairy (17%), jams & fruit spreads (16%), ice cream & dairy desserts (15%), and confectionery (11%).
Source: *Innova Market Insights, Europe, 2023-2025Cargill's pectin offering for fruit-based products
Whether you are looking for specific gelation, setting speed, viscosity, mouthfeel or stabilization, there is a UniPECTINE® solution that has undergone extensive testing and will help to deliver an outstanding consumer product. Our portfolio covers both HM (high methoxyl), LMA (Low methoxyl amidated) and LMC (Low methoxyl conventional) pectins.
| HM | LM (DE<50%; DA: 0 (LMC) -<25% (LMA))* | |
|---|---|---|
| High-methoxyl | LMA Low methoxyl amidated |
LMA Low methoxyl amidated |
| Gel with >60% sugar + pH <3.5 |
Gel with calcium or hydrogen bonds |
Gel with calcium mainly |
| Acid at the end | Lower calcium need, easier use vs. LMC |
Higher calcium need |
| Strong cuttable gel | Low viscosity in hot conditions Thermo-reversible |
High viscosity in hot conditions Bake-stable |
| Organic compliant | Organic compliant | |
Rules of thumb:
- High-methoxyl (HM) pectins: for use in jams & jelly, fruit preparations for dairy.
- Low-methoxyl amidated pectins (LMA) pectins: for use in fruit spreads, lower sugar jams, fruit preparations for dairy, water jelly, glazes and post-bake bakery filings.
- Low-methoxyl conventional pectins (LMC) pectins: for use in bake-stable fruit fillings for bakery, fruit spreads and organic & lower sugar jams and fruit preparations for dairy.
Discover our key solutions by applications:
Product innovation
At Cargill, we continue to innovate to ensure you can continue to win in your markets. We continuously benchmark our portfolio and performance versus the market, customer needs, regulation and new emerging trends. This has led to innovation in two areas of our portfolio:
UniPECTINE® LMCPlus pectins
UniPECTINE® LMCPluspectins that set a new standard for high fruit/low sugars applications and enable you to fall in line with the implementation of the revised EU Breakfast Directive for jams, jellies & fruit spreads (READ MORE). These pectins have controlled calcium reactivity and strong gel-forming performance to help keep desired texture and sensory qualities even as fruit content increases and natural calcium levels fluctuate. These pectins enable cleaner labeling versus LMA pectins, are suited for both conventional, low sugar and organic formulations and offer potential cost benefits versus standard LMC pectins.
UniPECTINE XP OF 485 C – next level LMA pectin
UniPECTINE XP OF 485 C – next level LMA pectin that raises the bar for performance and versatility. This pectin shows stronger functional performance in terms of gel strength and syneresis reduction versus standard LMA pectins and delivers more robust stability. Thanks to its versatility (suitable for a wide range of recipes & °brix levels), potential operational and cost efficiencies can be achieved.
Hero products for winning propositions
*DE = degree of esterification / DA = degree of amidation
The labeling, substantiation and decision making of all claims is the customers’ responsibility. We recommend you consult regulatory and legal advisors familiar with applicable laws, rules and regulations prior to making labeling claims decisions for your products.