Pectin

Pectin is a natural plant-based polysaccharide widely used as a gelling, thickening, and stabilizing agent in food production. It is extracted primarily from citrus peel and apple pomace — byproducts of juice manufacturing. In the presence of sugar and acid, pectin forms a firm gel, making it essential for producing jams, jellies, marmalades, fruit fillings, and confectionery glazes.
There are two main types: high-methoxyl (HM) pectin, which requires high sugar content and low pH to gel, and low-methoxyl (LM) pectin, which gels in the presence of calcium ions and works well in low-sugar or sugar-free products. The gelling strength, setting temperature, and texture of the final product depend on the degree of esterification, concentration, and the specific fruit source. Pectin is classified as food additive E440 and is considered safe for consumption worldwide.
Discover more about pectin — including specifications, suppliers, and practical applications in confectionery — in the articles below.