In the beverage and food industry thickening additives and stabilizers, also referred as pectins, are commonly used: the former give texture and viscosity to the food product, the latter maintain its chemical and physical properties, hence, to improve the shelf life. These additives can work in both juices and juice concentrates to help maintain emulsions, giving viscosifying and mouthfeel effects without compromising product’s flavour and appearance. There are various types of stabilizers and the choice to prefer one to another relies on and vary depending on fruit variety. In some cases, different stabilizers are combined to obtain different effects. The use of these elements allows consumers to enjoy juices all year-round and producers to exploit fresh and seasonal fruit as well.