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Natural product with positive effects on consumer’s health
Pectin is a food hydrocolloid that benefits from a high level of acceptance among consumers, a natural perception and is used in food globally.
The Joint Expert Committee on Food Additives (JECFA) of the Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO) has approved the pectin as a safe additive for use in food and it has allocated an Acceptable Daily Intake (ADI) of “not specified”. This term is used when the toxicological, clinical and biochemical data support the conclusion that the total intake of that substance has no risk to the health, due to its natural presence and / or its use in accordance with the requirements of Good Manufacturing Practices (GMP) at best level necessary to achieve the desired technological effect.
In the US, pectin is Generally Recognised as Safe (GRAS). In most foods it can be used according to good manufacturing practices in the levels needed for its application, “Quantum Satis”.