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Pectin is a type of soluble dietary fibre found naturally in fruits and vegetables. It is typically extracted from citrus peels or apple pomace, byproducts of the fruit juice industry. The extraction process usually involves heating the fruit material in water with acid, followed by purification and drying.

Pectin acts as a gelling agent, thickener, and stabiliser in food products. It is widely used in jams, jellies, and fruit spreads to create a gel structure. It also helps to improve the texture and mouthfeel of dairy products like yogurt and is used in confectionery and baked goods.

Pectin is authorised as a food additive in the UK and European Union. It has been evaluated by food safety authorities, and JECFA has established an acceptable daily intake (ADI) for pectin. As a source of soluble fibre, pectin can contribute to gut health and may help to regulate blood sugar levels and cholesterol, according to advice from bodies like the NHS. Evidence suggests it is well tolerated at typical dietary intakes.