Citric And Fruit Pectin

Citric acid is a weak organic acid found naturally in citrus fruits. Fruit pectin is a natural polysaccharide found in the cell walls of fruits and vegetables, commonly extracted from apples or citrus peels. Both are often produced commercially through fermentation or extraction processes.

Fruit pectin is primarily used as a gelling agent to thicken jams, jellies, and preserves. Citric acid acts as a flavor enhancer, preservative, and acidity regulator in a wide variety of foods and beverages, including jams, jellies, candies, and soft drinks.

Both citric acid and fruit pectin are generally recognized as safe (GRAS) by the FDA for use in food. They are common components of a normal diet and are not associated with significant adverse health effects at typical consumption levels. International bodies like JECFA and EFSA have evaluated these substances. Evidence does not suggest significant health concerns for the general population.