And Fruit Pectin

Fruit pectin is a natural carbohydrate found in the cell walls of fruits and vegetables, especially apples and citrus peels. It is typically extracted from fruit pulp and peels using hot water or dilute acid. The extracted pectin is then purified and dried to create a powder or liquid.

Fruit pectin is primarily used as a gelling agent, thickener, and stabilizer in food products. It is essential for creating the characteristic texture of jams, jellies, and preserves. It is also used in fruit fillings, yogurts, and some baked goods to improve consistency and prevent separation.

In the U.S., fruit pectin is generally recognized as safe (GRAS) by the FDA for use in food. It is a type of soluble fiber, which may contribute to digestive health. International bodies like JECFA and EFSA have evaluated pectin and found it safe for consumption. No significant health concerns are associated with typical dietary intake.