Pectin has been for more than 90 years a very well accepted natural food ingredient. It has the ability to gel under appropriate conditions, can be used as a thickening and stabilisation agent, or as a soluble dietary fiber. It is listed in Europe as a food additive under the
number E440 and the FDA recognises pectin as GRAS (Generally Recognised As Safe). In the last decade pectin has become acknowledged as a product with direct health benefits which opens many new applications in functional foods, in nutraceutical and pharmaceutical applications.