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: /
E400 | E401-E404 | E405 | E406 | E407 | E407a | E408 | E410 |
E412 | E413 | E414 | E415 | E416 | E417 | E418 | E420 |
E421 | E422 | E425 | E430 | E431 | E432 | E433-E436 | E440a |
E440b | E441 | E442 | E444 | E445 | E450 | E452 | E460 |
E461 | E463 | E470 | E471 | E472 | E473 | E474 | E475 |
E476 | E477 | E478 | E479b | E481 | E482 | E483 | E491-E493 |
E494 | E495 | E496 |