Pectin

Pectin is a natural carbohydrate (polysaccharide) found in the cell walls of many fruits and vegetables. It is a type of soluble fiber. Commercially, pectin is typically extracted from citrus peels, apple pomace, and sugar beet pulp through a process involving hot acid extraction, purification, and drying.

Pectin is widely used as a gelling agent, thickener, and stabilizer in food products. It is essential for setting jams, jellies, and fruit preserves, and it also helps thicken yogurts, fruit preparations, and desserts. Its ability to form a gel-like structure contributes to desired textures and prevents ingredient separation.

In the United States, the Food and Drug Administration (FDA) considers pectin to be Generally Recognized As Safe (GRAS). As a soluble fiber, pectin can contribute to digestive health and may help regulate blood sugar and cholesterol levels. At very high intake levels, it can cause mild digestive discomfort such as gas or bloating. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated pectin and did not set a numeric acceptable daily intake (ADI not specified), considering it safe for use in food. The European Food Safety Authority (EFSA) has also evaluated pectin and found no safety concerns.