Citrus Pectin

Citrus pectin is a natural carbohydrate found in the cell walls of citrus fruits like oranges, lemons, and grapefruits. It is extracted from the fruit peel and pulp, often as a byproduct of the juice industry. The extraction process typically involves heating the fruit material in water and then precipitating the pectin using alcohol or salts.

Manufacturers add citrus pectin primarily as a gelling agent, thickener, and stabilizer. It is widely used in jams, jellies, and preserves to create a gel structure. It also helps to improve the texture and mouthfeel of dairy products, baked goods, and confectionery.

Citrus pectin is generally recognized as safe (GRAS) by the US FDA for use in food. It is a type of soluble fiber that may contribute to digestive health. International bodies like JECFA and EFSA have evaluated pectin, and it is approved for use in many countries. Research suggests that soluble fibers like pectin can help manage cholesterol levels and blood sugar when consumed as part of a balanced diet.