Stabiliser: 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 or citrus peels using hot water and acid. The resulting liquid is then filtered and concentrated to produce pectin powder or liquid.

Manufacturers add pectin to foods as a gelling agent, thickener, and stabilizer. It is commonly used in jams, jellies, and fruit spreads to create a gel-like consistency. Pectin is also found in yogurt, candies, and baked goods to improve texture and stability.

Pectin is generally recognized as safe (GRAS) by the FDA for use in food. It is a type of soluble fiber that can contribute to digestive health. JECFA and EFSA have evaluated pectin and found it to be safe for consumption. There are no significant controversies or health concerns associated with typical pectin intake.