Stabilizer: Pectins

Pectins are carbohydrates found naturally in fruits and vegetables, especially apples and citrus peels. They are typically extracted from fruit pomace or citrus peels using hot water and acid or alkali, then purified and dried. Pectins are often used as a gelling agent.

Pectins act as a stabilizer and thickener in foods. They are commonly found in jams, jellies, and fruit spreads, where they help create a gel structure. Pectins are also used in yogurt, desserts, and baked goods to improve texture and consistency.

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