The Following: Pectin

Pectin is a naturally occurring carbohydrate found in the cell walls of fruits and vegetables. It is typically extracted from citrus peels (like lemons and oranges) or apple pomace, a byproduct of apple juice production. The extraction process usually involves heating the fruit material in water with an acid.

Pectin is primarily used as a gelling agent, thickener, and stabilizer in foods. It is what gives jams, jellies, and preserves their characteristic texture. Manufacturers also use it in candies, yogurts, and fruit-flavored drinks to improve consistency and mouthfeel.

In the U.S., pectin is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a type of soluble fiber, which can contribute to digestive health. International bodies like JECFA have evaluated pectin and established acceptable daily intake levels, though specific numerical values are not provided here. Evidence does not suggest adverse health effects from typical dietary consumption.