Gelling Agents: Pectin

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 pomace (the leftover pulp after juice extraction) using hot water and acid. The extracted pectin is then purified and dried.

Pectin acts as a gelling agent, thickener, and stabilizer. Manufacturers add it to jams, jellies, and fruit spreads to create a gel-like consistency. It is also used in baked goods, candies, and dairy products to improve texture and mouthfeel.

Pectin is generally recognized as safe (GRAS) by the FDA for use in food. It is a type of soluble fiber, which may help with digestion and blood sugar control. JECFA and EFSA have evaluated pectin and found it safe for consumption. No significant health concerns are associated with typical dietary intake.