It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies.

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The function(s) performed by the food additive when used in cooking.

• Emulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water

• Gelling agent - Facilitates the formation of a gel to change food texture

• Stabiliser - A substance that maintains the uniform dispersal of substances in a food

• Thickener - A substance that increases the viscosity of a food

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Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Pectins
Apple pectin
Citrus pectin
Pectinic acid

Collection of sources used to create this food additive summary.