Pectin
This is what the ingredient is.
Pectin is a naturally occurring polysaccharide found in plant cell walls, particularly in apples and citrus peels. Commercially extracted for food use.
Here is why it shows up on the label.
Gelling agent primarily used in jams, jellies, and fruit preserves. Also used as stabilizer in yogurt and beverages. Forms gel in presence of sugar and acid.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. Europe has not set a numeric daily limit. It is approved globally in the US, Europe, and Canada.
Here is what research has found.
Long history of safe use with extensive safety data. Acts as soluble dietary fiber with potential health benefits. Studies show cholesterol-lowering effects. Not absorbed - fermented by gut bacteria.
Here are a few things worth knowing.
Extremely safe with no significant adverse effects. May cause mild gas or bloating due to fiber content. Can interfere with mineral absorption if consumed in very large amounts.
Sources
- FDA GRAS List
- JECFA Monograph
- European Journal of Nutrition 2012
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.