Aloe Vera Pulps

Aloe vera pulps are the inner gel of the aloe vera plant's leaves. The plant is a succulent native to arid regions of Africa, but is now grown worldwide. The gel is typically harvested by hand and processed to remove the outer rind and any latex, then purified and often chopped or blended.

Aloe vera pulps are often added to foods and beverages for their texture and mild flavor. They are commonly found in drinks, yogurts, and desserts, where they can provide a chewy or gelatinous element. Manufacturers may also add them for perceived health benefits or as a source of fiber.

In the U.S., aloe vera gel intended for consumption is generally recognized as safe (GRAS) by the FDA when used as intended. The WHO and EFSA have evaluated aloe vera, but specific evaluations for the pulped gel in food are not widely publicized. Some studies suggest potential benefits for digestion and skin health, but more research is needed to confirm these effects. The latex of the aloe plant, which is not typically present in the pulped gel, has been associated with laxative effects and is not approved for food use.