food additives

E440a Pectin

E440a PECTINA

Pectin is a very abundant natural polysaccharide in the fruit cell wall, particularly in the peel of apples, pears and oranges. The percentage of pectin varies from fruit to fruit depending on the species and the level of ripeness. Pectin has the function of joining one cell to another, thus giving crunchiness to the fruit; however, as the maturation process proceeds this bond melts and the fruit loses its consistency.

The food industry produces pectin mainly from apple pulp, beetroot and orange peel.

In addition to pectin, there are also its salts which are:

  • Sodium pectate
  • Potassium pectate
  • Ammonium pectate

Pectin has a gelling, emulsifying, stabilizing and leavening function. Pectins added to various foods improve their spreadability, softness and consistency. For this reason, they are contained in numerous products, such as jams, jellies and fruit juices, puddings, sugared almonds, sweets, pastry creams, confectionery products, etc.

At normal concentrations used, there are no negative side effects, while at high doses intestinal problems such as bloating and flatulence may occur.

ADI DOSE: /

E400E401-E404E405E406E407E407aE408E410
E412E413E414E415E416E417E418E420
E421E422E425E430E431E432E433-E436E440a
E440bE441E442E444E445E450E452E460
E461E463E470E471E472E473E474E475
E476E477E478E479bE481E482E483E491-E493
E494E495E496