Pectin From Apples And Citrus

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 then purified. Pectin acts as a gelling agent, giving jams and jellies their characteristic texture.

Manufacturers add pectin to foods as a thickening and gelling agent. It is most commonly found in jams, jellies, preserves, and fruit spreads, where it helps create a stable, spreadable consistency. It can also be used in some yogurts and candies.

Pectin is generally recognized as safe (GRAS) by the FDA for use in food. It is a type of soluble fiber, which may contribute to digestive health. International bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) have evaluated pectin. No significant health controversies are associated with pectin consumption at typical dietary levels.