Pectin is a polysaccharide constituent of plant cells. Commercial pectin (especially that often used to thicken jams and jellies) is extracted from dried apple pomace or the dried peels of various fruits. This additive is used as a gelling, stabilizing and coating agent. To date, there is no particular concern about its consumption.
Very many food categories, prohibited in some confectionery (choking hazard), allowed in some baby foods only.