Gelling Agent: Pectin E440

Pectin is a natural carbohydrate found in the cell walls of fruits and vegetables, especially apples and citrus peels. It is typically extracted from these sources using hot water and acid, then purified and dried. Pectin acts as a gelling agent, thickening and stabilizing foods.

Manufacturers add pectin to create a gel-like consistency in jams, jellies, and fruit spreads. It is also used to thicken yogurt, improve the texture of baked goods, and stabilize beverages like fruit juices. Pectin helps give these products their desired mouthfeel and structure.

Pectin is generally recognized as safe (GRAS) by the FDA for use in food. It is a type of soluble fiber, which may help support digestive health. Both JECFA and EFSA have evaluated pectin and found it safe for consumption. At typical intake levels, it is not associated with adverse health effects.