Pectin

Pectin is a naturally occurring polysaccharide found in the cell walls of plants, particularly in fruits like apples and citrus. It is typically extracted from fruit pomace, a by-product of fruit juice production, using hot water and acid or alkali. The extracted pectin is then purified and dried.

Pectin is primarily used as a gelling agent, thickener, and stabiliser in food manufacturing. Its ability to form gels in the presence of sugar and acid makes it ideal for jams, jellies, and marmalades. It is also used in yogurts and dairy drinks to improve texture and prevent separation, and in confectionery to create chewy sweets.

Pectin is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. EFSA has evaluated pectin and it is permitted for use in a wide range of foods. While generally well-tolerated, very high intakes may cause mild digestive discomfort for some individuals. There are no significant controversies surrounding its use at typical dietary levels.