Is Pectin Vegan? Everything You Need to Know

Pectin is a common ingredient used as a gelling agent, thickener, and stabilizer in various foods like jellies, jams, candies, yogurt, juices, and more. But is pectin vegan? Let’s explore the sources, production uses, and health benefits of pectin to determine if it aligns with a vegan diet and lifestyle.

Key Takeaways

• Pectin is a soluble fiber found naturally in citrus fruits, apples, carrots, and other plant sources.
• Industrially produced pectin is extracted from fruit pulp and peels. It does not contain any animal ingredients.
• Pectin is added to foods like jams, yogurts, juices, and candies to help them gel and achieve the ideal texture.
• While pectin itself is vegan, some commercial varieties may contain non-vegan additives or use genetically modified corn/beets as the source.
• To guarantee vegan pectin, look for “fruit pectin” on labels and vegan certifications. Homemade pectin is another vegan option.

What is Pectin?

Pectin is a soluble fiber found naturally in the cell walls of fruits and vegetables. It is a complex polysaccharide that gives fruits and veggies their structure. Pectin is abundant in citrus fruits, apples, plums, carrots, and potatoes.

When pectin is extracted and purified from the cell walls of plants, it can create a gel-like substance. This unique gelling ability makes pectin a popular additive for thickening and stabilizing foods like fruit preserves, yogurts, juices, jams, and jellies.

In these products, pectin helps suspend fruit pulp and solid particles evenly throughout the food, allowing it to gel and keep a spreadable texture. Pectin also helps foods thicken to the right consistency and stabilizes them during processing and storage.

Is Pectin Vegan?

Yes, pectin is considered vegan. Since it is derived from the cell walls of fruits and vegetables, pectin does not contain any animal products or byproducts.

Pectin is commonly extracted from:

• Apple pulp
• Citrus peels and pulp (from lemons, oranges, grapefruits, etc.)
• Carrot pulp
• Sugar beet pulp

The production process of pectin simply isolates and purifies the pectin naturally present in plant cell walls. No animal ingredients are used.

This makes pectin a suitable ingredient for vegetarians and vegans alike. It can help create the familiar gelled texture of fruit spreads, candies, and desserts without the use of animal-based gelatin.

Different Types of Pectin

There are a few different types of pectin used in food manufacturing:

High Methoxyl (HM) Pectin

• Derived from citrus peels
• Requires sugar and acidity to gel properly
• Works well in jams and jellies
• Forms a firmer, more thermally-reversible gel

Low Methoxyl (LM) Pectin

• Derived from apples
• Gels with calcium and low sugar
• Used in reduced-sugar jams or dairy products
• Forms a softer, less thermally-reversible gel

Amidated Low Methoxyl (LMA) Pectin

• Chemically modified form of LM pectin
• Requires less calcium to gel
• Used in dairy, candies, and fillings
• Provides stability over a wide pH range

While regular pectin powders need to be mixed into boiling fruit mixtures to activate gelling, LMA pectin can be added at cooler temperatures. This makes it useful for heat-sensitive products.

The different types of pectin have specific gelling properties based on their chemical structure. Manufacturers select the ideal pectin for each application. But all types are vegan as they are plant-derived.

Uses of Pectin

The unique gelling properties of pectin make it a versatile additive for enhancing the texture and consistency of many foods and beverages:

• Jams & jellies – Pectin enables jams and jellies to set into a spreadable gel with suspended fruit.
• Fruit spreads – Adding pectin allows for smooth fruit spreads with an even distribution of fruit pieces.
• Yogurts & dairy – Pectin stabilizes yogurt textures and prevents separation in dairy drinks.
• Fruit fillings & toppings – Pectin gives pie fillings, fruit glazes, and other fillings their thick, gelled texture.
• Juices & drinks – Pectin can stabilize and thicken the texture of fruit juices, nectars, and flavored drinks.
• Candies – Pectin gives gummy candies and fruit chews their characteristic soft, chewy texture.
• Baked goods – In baked goods, pectin improves moisture retention and extends shelf-life.
• Health supplements – Due to its soluble fiber content, pectin is added to some fiber supplements and laxatives.
• Pharmaceuticals – Pectin is used as an excipient in some medications for its gelling and stabilizing effects.

While pectin has many uses, it is especially integral to products like jams, jellies, and fruit spreads to achieve the right gelled consistency. Its ability to create viscous, spreadable textures makes pectin a valued ingredient across the food industry.

Health Benefits of Pectin

In addition to its functional uses as a thickening agent, pectin intake also offers some health benefits:

Promotes Digestive Health

Pectin is a soluble fiber that resists digestion in the small intestine. This helps promote bowel regularity and soften stool. Pectin may also benefit the digestive system by acting as a prebiotic and encouraging the growth of beneficial gut bacteria.

Aids Weight Loss

Foods high in pectin like apples and citrus fruits are low in calories but high in fiber. The fiber provides a feeling of fullness and satiety, which may aid weight loss. Pectin can also slow digestion and stabilize blood sugar.

Lowers Cholesterol

Several studies have found pectin can bind to bile acids in the gut, causing the liver to use more circulating cholesterol to produce bile. This results in an overall reduction of LDL (“bad”) cholesterol levels.

Regulates Blood Sugar

The soluble fiber in pectin helps slow the absorption of sugars into the bloodstream after a meal. This leads to a slower, steadier rise in blood glucose rather than rapid spikes and crashes.

Overall, adding pectin-rich foods or supplements to your diet can benefit digestive health, heart health, weight management, and blood sugar control – making it a healthy choice for those following plant-based diets.

Is Pectin Better than Gelatin?

While both pectin and gelatin are used to thicken and gel foods, there are some clear differences:

• Source: Pectin comes from fruits, while gelatin typically comes from animal parts like bones, cartilage, and skin.
• Nutrition: Pectin offers dietary fiber. Gelatin has little nutritional value and is high in calories.
• Uses: Pectin can be used in sweet and savory recipes. Gelatin works better in sweets.
• Setting: Pectin requires sugar and acidity to set. Gelatin sets with cooling.
• Vegan status: Pectin is vegan. Gelatin is animal-derived.

Gelatin can be made from many different sources of collagen. Cattle bones, hides, pig skins, and fish are the principle commercial sources. As such, it may come from either agricultural or non-agricultural sources. There are no plant sources of gelatin, and there is no chemical relationship between gelatin and other materials referred to as vegetable gelatin, such as seaweed extracts [GMIA 2012]. Mariod et al. [2011 b] prepared and characterised edible Halal gelatins from two Sudanese edible insects that are melon and sorghum bugs

https://www.food.actapol.net/pub/1_2_2013.pdf

Overall, pectin is the better choice for those following plant-based diets. Pectin has more versatile uses in food manufacturing and offers more nutritional benefits. Plus, using fruit-derived pectin avoids the ethical concerns around gelatin production.

Making Jams and Jellies with Pectin

Pectin is integral to homemade and commercial jam and jelly making. Here’s an overview of how pectin helps make jams and jellies:

• Pectin is activated by sugar and acidity, causing it to form a gel. Lemon juice or citric acid is often added when making jams/jellies to provide the needed acidity.
• Cooking the fruit and pectin mixture to a boil allows the pectin molecules to fully hydrate and bind with the sugars. This leads to gelling once the jam cools.
• The right proportions of fruit, pectin, sugar and acidity are essential for proper gelling. Too little sugar or too much water content prevents gelling.
• To avoid runny jam, follow recipes carefully or use commercial pectin products that guarantee gelling with the right directions.
• The texture of the final jam/jelly can vary based on factors like pectin type, fruit ripeness, cooking temperature and time.
• Store opened jams and jellies in the refrigerator to prevent mold growth. Unopened jars can be kept at room temperature if properly canned.

With the right recipe and technique, homemade jams and jellies can have a beautiful, spreadable consistency thanks to the gelling power of fruit-derived pectin.

Vegan Substitutes for Pectin

For those avoiding commercial pectin or seeking alternative thickeners, there are several vegan-friendly substitutes:

• Agar agar – A vegan gelatin substitute made from seaweed. Can replace pectin 1:1.
• Carrageenan – Another seaweed-based gel that functions like pectin. Also 1:1 substitution.
• Guar gum – Produced from guar beans. Provides good thickening. Use half the amount of pectin.
• Xanthan gum – Created by fermenting sugar. Gluten-free thickener. Use about 1/3 the pectin amount. To learn more about Xanthan gum, click on “Is xanthan gum plant-based?”
• Chia seeds or flaxseeds – Soak seeds in water to create a vegan “egg” substitute that can add thickness in small amounts.
• Fruit purees – Pureed fruit high in pectin like applesauce can provide natural thickening and sweetness.
• Cornstarch or arrowroot – Starches that can thicken sauces, pie fillings, etc. but won’t provide a firm gel.

Test small batches with substitute amounts when adapting recipes. Combining multiple substitutes can also help mimic the effects of pectin.

Storing Pectin Properly

To maintain the gelling effectiveness of pectin over time, proper storage is important:

• Keep pectin sealed in an airtight container to prevent moisture absorption. Moisture causes clumping.
• Store in a cool, dry place around 55-70°F. Avoid temperature extremes. Heat can accelerate deterioration.
• Prevent exposure to humidity and steam from cooking. Kitchen pantries are not ideal storage spots.
• Keep pectin away from light, as sunlight can accelerate vitamin degradation in pectin over time.
• Store different types of opened pectin separately to prevent cross-contamination.
• Write the opening date on any opened pectin package and use within 6-12 months.
• Refrigeration can extend the shelf life of opened pectin. Keep refrigerated pectin in a sealed container.

Following these tips will help maintain the quality and gelling power of your pectin. Always refer to the pectin package for any specific storage instructions too.

Homemade Pectin from Fruit

With some fruit, water, and time, you can make DIY pectin right on your stovetop:

Ingredients:

• 3-4 lbs of high-pectin fruit (like underripe apples, citrus peels, or plums)
• 2 cups water
• 2 tbsp bottled lemon juice or citric acid (helps pectin extraction)

Steps:

1. Chop up fruit into small chunks, removing stems, seeds, and pits. No need to peel.
2. Add fruit and water to a pot. Bring to a boil, then reduce to a simmer.
3. Simmer gently for 60-90 minutes until fruit is very soft and liquid is reduced by half or more.
4. Strain through cheesecloth or a jelly bag, pressing out excess liquid. Discard solids.
5. Return liquid to pot and simmer for 5-10 more minutes until reduced and thickened.
6. Add lemon juice/citric acid and stir well to mix.
7. Store prepared pectin in the refrigerator for 2-3 weeks or freezer for several months.

Be sure to use homemade pectin in recipes soon after making it for best results. Always follow canning safety procedures as well when preserving jams and jellies.

Is Pectin Safe for All Diets?

Pectin is generally considered safe for most diets, but there are a few considerations:

• Vegetarian/vegan – Suitable since pectin is plant-derived. Watch for non-vegan additives.
• Kosher – Most pectin is kosher. Look for certification on packaging.
• Gluten-free – Pectin is naturally gluten-free. Check labels for gluten from additives.
• Keto/low-carb – Pectin forms gels best with sugar. May be used sparingly in low-sugar recipes.
• Corn allergy – Most pectin is not derived from corn. Check source on labels.
• Diabetes – Can help stabilize blood sugar but should be consumed in moderation.
• FODMAPs – Pectin is generally considered low-FODMAP in amounts found in food. Avoid supplements.

Of course, those with sensitivities should exercise caution and consult a doctor when trying new ingredients like pectin. But for most diet types, pectin can likely be enjoyed with little concern.

Ethical and Environmental Considerations

While pectin itself is vegan, some practices involved in commercial pectin production raise environmental or ethical concerns:

• Pesticides – Common in conventional citrus/apple farming. Consider organic pectin.
• GMOs – Some pectin comes from GMO corn and beet sources. Choose non-GMO if desired.
• Labor practices – Fruit picking can involve migrant worker exploitation and poor conditions. Fair trade pectin is an option.
• Sustainability – Factories and fruit farms use lots of water. Seek pectin from sustainable operations.
• Transportation – Fruit and pectin are shipped long distances. Supporting local or pectin made domestically may help.
• Additives – Some pectin contains additives like GMO corn starch or animal-derived calcium phosphate.

Reading pectin labels and company policies can help identify sources that align with your values. Or make your own pectin to avoid some of these concerns.

Is Pectin Always Vegan?

In summary, pectin derived straight from fruit is unquestionably vegan. However, some commercial pectin products may contain non-vegan additives or come from GMO crops. Certain brands also use animal-derived calcium phosphate in place of plant-based citric acid to induce gelling.

To guarantee your pectin aligns with a vegan diet, look for:

• A certified vegan symbol on packaging
• Listing of “fruit pectin” in ingredients rather than just “pectin”
• Non-GMO or organic labels
• Brands that state pectin is “vegan” on their website
• Citric acid or another plant-based acid in the ingredients

Or simply make your own pectin from fruit at home. While pectin itself is plant-based, double-checking labels is an easy way to verify the vegan status of any commercial pectin product.

You can also check our latest blog “Is Dijon Mustard Vegan-Friendly?”

Frequently Asked Questions (FAQs)

Is pectin vegan?

Yes, pectin derived directly from fruit is vegan. But some commercial pectins may not be vegan.

What foods contain pectin?

Pectin is abundant in citrus fruits, apples, plums, carrots, and potatoes.

How is pectin made?

Industrially, pectin is extracted from fruit pulp, peels, and other plant material. It is then purified.

Is pectin healthy?

Pectin is a soluble fiber that can promote digestive health, aid weight loss, lower cholesterol, and regulate blood sugar.

What is pectin used for?

Pectin is commonly used as a gelling agent, thickener, and texture enhancer in foods like jams, yogurts, jellies, juices, and confections.