Thicken: Fruit Pectin

Fruit pectin is a natural 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 with water and acid, then filtering and concentrating the liquid to obtain the pectin.

Fruit pectin is primarily used as a gelling agent and thickener in food products. It is essential for creating the characteristic texture of jams, jellies, and preserves by forming a gel network when heated with sugar and acid. It is also used in fruit fillings, yogurts, and some candies.

Fruit pectin is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is a type of soluble fiber, which may contribute to digestive health. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated pectin, and it is approved for use in many countries. Research on pectin's effects on cholesterol and blood sugar levels is ongoing.