What emulsifiers are in jam?

In jam production, common emulsifiers include pectin, which is a natural thickening agent derived from fruits, and sometimes citric acid, which helps stabilize the mixture. Some commercial jams may also use additional emulsifiers like mono- and diglycerides or lecithin to improve texture and prevent separation. These emulsifiers help create a smooth and consistent product, enhancing the overall mouthfeel and flavor.