Pectin

Pectin is a naturally occurring structural polysaccharide found in the cell walls of all land plants, with the highest concentrations in the peel of citrus fruits and in apple pomace — the two main commercial sources. As a food additive (E440), it is used as a gelling agent in jams and marmalades (where it is essential to achieving the characteristic set), as a thickener in fruit preparations, yoghurts, and beverages, and as a stabiliser in confectionery and dairy products.

JECFA evaluated pectin in 1975 and did not establish a numerical ADI, classifying it as not specified. Pectin is a well-characterised dietary fibre that is not digested in the small intestine but is fermented by gut microbiota in the colon, producing short-chain fatty acids associated with gut health benefits.

Pectin is approved universally — EU (E440), United States (GRAS), Japan, Korea, and globally. It is widely regarded as one of the most natural and consumer-acceptable food additives given its origin in everyday fruits. The gelling properties of pectin are pH- and calcium-dependent, giving food technologists flexibility across different product types. Research has also explored pectin''s role in lowering LDL cholesterol and modulating gut microbiota at higher supplemental doses, though these are not regulatory claims for the food additive. There are no known adverse effects in any population group at food-use concentrations.