Stabilizer - Pectin

Pectin is a natural carbohydrate found in the cell walls of fruits and vegetables, particularly apples and citrus peels. It is typically extracted from fruit pomace or citrus peel using hot water and acid. The extracted pectin is then purified and dried.

Pectin acts as a gelling agent, thickener, and stabilizer in foods. Manufacturers use it to create the desired texture in jams, jellies, and fruit spreads. It is also used in dairy products like yogurt and in baked goods to improve moisture retention.

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