Pectin is produced from raw material that has a high natural pectin content – most commonly apples, citrus fruits and sometimes beet. It is part of the plant cell wall, and through a process of extraction, it is separated from the fruit pomace. From here, a filtration process separates the insoluble components, and the filtered extract is concentrated into liquid pectin. Next, the pectin is precipitated and washed and finally pressed, dried and ground into a fine powder.

What is Pectin Used In?

Pectin is mainly used for its gelling, thickening and stabilizing properties. It’s most famously used in jams but is also used in a variety of other products, including:

• fruit spreads and fruit preparations;
• acidified milk drinks;
• yoghurts (including dairy alternatives);
• desserts;
• confectionery;
• bake-stable fruit fillings;
• sauces and more.

What's the Difference Between Types of Pectins?

Citrus pectins:

Citrus pectins generally yield an elastic, brittle texture. Pectin derived from citrus is also lighter in color and provides a clearer gel than apple pectins.

Apple pectins:

These pectins result in a more elastic-viscous texture. As opposed to citrus pectins, apple pectins will provide a smoother and softer gel, better for spreading.