Pectin is a plant polysaccharide obtained from the rinds of citrus fruits or from apple pomace (the pulp, peel and core). Pectin is used to stabilize mixtures, such as oil-in-water, and to increase the thickness or gel-like texture of foods 1. It is often used to make jams and marmalades from fruit juices. Pectin is indigestible by humans, making it a beneficial dietary fiber 2.* It is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in foods (21CFR184.1588).

This ingredient can be found in the following products in United States:


  1. Handbook of Pharmaceutical Excipients. Washington, DC: Pharmaceutical Press and American Pharmacists Assn, 2006.
  2. Dhingra D, Michael M, Rajput H, Patil RT. Dietary fibre in foods: a review. [Abstract]. J Food Sci Technol. 2012 Jun; 49(3): 255–266.