Pectin
The short version
A natural gelling agent from fruit peels, central to jam-making and many soft confections.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from citrus peels and apple pomace, byproducts of juice manufacture. Pectin was first isolated by Henri Braconnot in 1825.
How it's used
The traditional setting agent in jams, jellies, and marmalades. Also used in fruit fillings, confectionery jellies, yogurt drinks, and pharmaceutical formulations.
Safety profile
No ADI specified. Considered safe and beneficial as a soluble fiber. Studied for cholesterol-lowering effects.
Physical & chemical properties
Off-white powder, soluble in water. High-methoxyl pectin gels with sugar and acid; low-methoxyl pectin gels with calcium ions. Different grades suit different products.
Regulation worldwide
Permitted globally without restrictive maximums.
Educational information only. Not medical or dietary advice.