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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add low-methoxyl citrus pectin as a gelling agent, stabilizer, and thickener. It is …
What it is
Low-methoxyl citrus pectin is a type of soluble fiber derived from the cell walls of citrus fruits, primarily oranges and lemons. It is produced by treating citrus peels with acid and then precipitating the pectin. The "low-methoxyl" refers to a specific chemical modification that affects its gelling properties.
Why it's used
Manufacturers add low-methoxyl citrus pectin as a gelling agent, stabilizer, and thickener. It is commonly used in low-sugar or sugar-free jams, jellies, and fruit spreads, as well as in dairy products like yogurt and desserts.
Health notes
Low-methoxyl citrus pectin is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of soluble fiber, which may contribute to digestive health. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated pectin and established an acceptable daily intake. Evidence does not suggest adverse health effects from typical dietary intake.
Allergen info
Not a major allergen. Pectin is derived from citrus fruits and is not related to the nine major allergens. It is also gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.