PRODUCTS

E 440

DESCRIPTION:

E 440 is a natural acid polysaccharide found in almost all fruits, especially apples, quince and oranges.
E 440 is produced commercially from apple pulp and orange peel.
E 440 is prepared by treating E 440 with ammonium, which then forms amides in the acid side chains.

CAS NUMBER: 18968-14-4

EC NUMBER: 232-553-0

MOLECULAR FORMULA: C6H10O7

MOLECULAR WEIGHT: 194.14

DESCRIPTION:

E 440 is a natural polysaccharide found in the cell wall of higher plants.
E 440 is found in abundance in apple, quince and orange peel.
E 440 is light in color and soluble in water.
E 440's most important feature is that it forms a gel under suitable conditions.
This feature increases the usage area in the food industry.

E 440 also acts as a stabilizer.
E 440 is used as a thickener and stabilizer in food production.
E 440 is low in soft fruits and high in hard fruits.
E 440 is a natural acid polysaccharide used in the production of almost all fruits.
E 440 is used naturally in apples, quinces and oranges.
Sodium, potassium, and ammonium pectates are E 440's own salts.

E 440 is also produced from apple pulp and orange peel.
Potassium, sodium, pectates and ammonium E 440 are their salts.
In general, petkinin, which is an amidated product, has a preparation model by treating it with ammonium.
Afterwards, amides are formed in the acid side chains and begin to form.
Petkin has a strong thickening feature.
Thanks to this feature, E 440 can also achieve a solid task as a gel.
In addition, E 440 evaluates the emulsifier and stabilizer-like properties in a structure that can be used easily.

The general structure of E 440, where the acceptable daily amount is not specified and is open to use without any problems, is always shaped by an interaction that can be easily evaluated.
For this reason, many people find it appropriate to use E 440 Petkin in production areas.
E 440 is a major component of primary cell walls of all land plants.
E 440 encompasses a range of galacturonic acid-rich polysaccharides, and finds applications in food, pharmaceuticals and other industries.
Commercially produced E 440 is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; and as a food stabiliser in fruit juices and milk drinks, and as a source of dietary fiber.
E 440s, also known as pectic polysaccharides, are rich in galacturonic acid.
Several distinct polysaccharides have been identified and characterised within the pectic group.
Pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits contain large amounts of E 440, while soft fruits, like cherries, grapes, and strawberries, contain small amounts of E 440.

E 440 is a complex starch derived from plants.
E 440's used to gel foods like fruit preserves jams and jellies - and gummy candy.
E 440 is most commonly used in jam and jelly-making, particularly with fruit that is low in E 440.
In addition, ripe fruits are lower in E 440 than less ripe fruits.
E 440 is the gelling ingredient in many clear glazes for the beautiful fruit tarts you see in a bakery.
Using heated, strained apricot jam or jelly is a good alternative when you want to glaze a tart, because these spreads are high in E 440.

E 440's also a common ingredient listed on store-bought gummy candies, because it helps the gummies become firm and hold their shape.
Finally, E 440 has uses beyond the culinary world.
E 440's added to laxatives and throat lozenges to bolster their fiber.
Its thickening properties also make it useful in the confectionery, pharmaceutical, and textile industries.
E 440 consists of an associated group of polysaccharides that are extractable with hot water or with aqueous solutions of dilute acids.
E 440 is a unique fiber found in fruits and vegetables.

E 440’s a soluble fiber known as a polysaccharide, which is a long chain of indigestible sugars.
When heated in the presence of liquid, E 440 expands and turns into a gel, making it a great thickener for jams and jellies.
E 440 also gels in your digestive tract after ingestion, a function that provides numerous health benefits.
E 440 is primarily used in food production and home cooking as a thickener.
E 440’s added to commercially produced and homemade jams, jellies, and preserves.
E 440 may likewise be added to flavored milk and drinkable yogurt as a stabilizer.

E 440 is a naturally occurring substance (a polysaccharide) found in berries, apples and other fruit.
When heated together with sugar, E 440 causes a thickening that is characteristic of jams and jellies.
E 440s are a group of water-soluble carbohydrate substances found in the cell walls and intercellular tissues of certain plants.
In plant fruits, E 440 helps to hold adjacent cell walls together.
Immature fruits contain the precursor substance protoE 440, which converts to E 440and becomes more water soluble as ripening progresses.
At this stage, E 440 helps the ripening fruits to remain firm and keep their shape.
When the fruit is overripe, the E 440 breaks down into simple sugars that are completely soluble in water.
Because of its ability to form a thick gel-like solution, E 440 is used commercially in the preparation of jellies, jams and jams.

E 440's thickening properties also make it useful in the confectionery, pharmaceutical and textile industries.
Pectic substances consist of an associated group of polysaccharides that are extractable with hot water or dilute aqueous acid solutions.
The main sources of commercial E 440 are citrus peels and, to a lesser extent, apple pomace (residue from cider presses).
In the presence of fruit acids and sugar, very small quantities of E 440 are sufficient to form a gelatin.
E 440s can also activate cell death pathways in cancer cells, indicating that E 440s may play an important role in the prevention of certain types of cancer.
E 440 is a natural and commercially essential ingredient in preserves, such as jellies and jams.

E 440 is a natural dietary fibre, which is found in apples and citrus fruits such as oranges, lemons and limes.
E 440 is used in the production of food, beverages, medical products and cosmetics, and it offers natural gelling, thickening and stabilising properties.
E 440 is the perfect ingredient to produce consumer-friendly and natural products.
E 440 is absolutely safe, highly functional and very versatile.
E 440 is obtained by aqueous extraction of the appropriate edible plant materials, mainly from citrus peel and apple pomace, followed by a selective precipitation using alcohol or salts.

E 440 is a light colored powder used mostly in jams, jellies, fillings, juices, drinks and baked products.
E 440 is used for its gelling property which helps give a jelly-like consistency and improves the texture of drinks.
E 440’s also used as a stabilizer in fruit juices and dairy drinks to help preserve the structure and prevent the separation of particles within the drink.
E 440 is also used as a fat substitute in baked goods.
E 440 is a common ingredient you’ll find in many recipes for homemade jams and jellies.

USES:

E 440 is used in cosmetics and medicine apart from food.
In acidic conditions, E 440 takes the form of gel and is used as a thickener in foods.
E 440 can be used as well.
With this feature, E 440 is used in making jams and gels.
Fruit gels and marmalades come to the fore a lot in Petkin's usage areas.
At the same time, there are degrees of availability for different sauces in many countries.
In this context, the thickening properties of the product continue to attract a lot of attention.

The main use for E 440 is as a gelling agent, thickening agent and stabiliser in food.
The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
E 440 also reduces syneresis in jams and marmalades and increases the gel strength of low-calorie jams.
For household use, E 440 is an ingredient in gelling sugar (also known as "jam sugar") where it is diluted to the right concentration with sugar and some citric acid to adjust pH.
In some countries, E 440 is also available as a solution or an extract, or as a blended powder, for home jam making.
For conventional jams and marmalades that contain above 60% sugar and soluble fruit solids, high-ester E 440s are used.

With low-ester E 440s and amidated E 440s, less sugar is needed, so that diet products can be made.
E 440 is used in confectionery jellies to give a good gel structure, a clean bite and to confer a good flavour release.
E 440 can also be used to stabilise acidic protein drinks, such as drinking yogurt, to improve the mouth-feel and the pulp stability in juice based drinks and as a fat substitute in baked goods.
Typical levels of E 440 used as a food additive are between 0.5 and 1.0%.

This is about the same amount of E 440 as in fresh fruit.
In medicine, E 440 increases viscosity and volume of stool so that it is used against constipation and diarrhea.
E 440 has been used in gentle heavy metal removal from biological systems.
E 440 is also used in throat lozenges as a demulcent.
In cosmetic products, E 440 acts as a stabiliser.

E 440 is also used in wound healing preparations and speciality medical adhesives, such as colostomy devices.
E 440 is a natural and commercially produced essential ingredient in preserves, like jellies and jams.
Without E 440, jellies and jams won't gel.
E 440 is a type of starch, called a heteropolysaccharide, that occurs naturally in the cell walls of fruits and vegetables and gives them structure.
When combined with sugar and acid, it is what makes jams and jellies develop a semisolid texture when they cool.

Some fruits, like apples and quince, and the rinds, seeds, and membranes of citrus are naturally very high in E 440.
Commercial E 440s are usually made from citrus rinds.
E 440 is sold as a dry powder and in liquid form and can be expensive.
E 440 can also be used in other dishes that require food to gel or thicken and as a fat substitute in some baked goods.
E 440 is a carbohydrate found in fruits, and is particularly rich in the rind of citrus fruits and in apples.
E 440 is a gelling agent and contributes to the solidification of jams.

E 440 is a high-molecular-weight carbohydrate polymer which is present in virtually all plants where it contributes to the cell structure.
The term E 440 covers a number of polymers which vary according to their molecular weight, chemical configuration, and content of neutral sugars, and different plant types produce E 440 with different functional properties.
E 440 is a soluble fiber (polysaccharide) found in fruits.
E 440 is used as a thickener in cooking and baking.

E 440 is also sometimes used to make medicine.
E 440 binds substances in the intestines and adds bulk to the stools.
E 440 might also reduce how much cholesterol the body absorbs from foods.
E 440 is a heteropolysaccharide commercially derived from the cell wall of higher plants.

E 440 is composed of partially methylated polygalacturonic acid units linked in the positions 1-4.
The carboxylic group of the constituents of E 440 can exist in the form of esters, free acids, ammonium, potassium or sodium salts or as acid amides.
E 440 can be used to form a gel and add texture.
E 440 can add viscosity and mouthfeel to beverages and stabilize their ingredients.
E 440 can even be used as a soluble fiber.

E 440 can be used in jams, jellies, marmalades, gummy candies, yoghurt, syrup, fruit preparations, dairy drinks, beverages, bread, frozen desserts and many other applications.
E 440 is found in the cell walls of plants, notably abundant in fruit.
E 440 binds plant cells together while controlling water in the plant.
E 440 has been used since the early 1800s and commercially produced since the early 1900s.

E 440 used in food applications are derived from an aqueous extraction, typically using citrus peel and apple pomace, followed by a selective precipitation process using salts or alcohol.
The precipitated E 440 is then dried, milled and standardized.
E 440 is then classified into one of 3 types; High methoxyl E 440 (HM), low methoxyl E 440 (LM) and low methoxyl amidated E 440 (LMA).
Each of these types have different characteristics yielding a wide range of beneficial uses within the food, pharmaceutical and cosmetic industries.

FUNCTION:

-Thickener
-emulsifier
-stabilizer

SOLUBILITY:

E 440 must be completely dissolved to ensure full utilization and to avoid heterogeneous gel formation.
Any lumps formed during the preparation of the solution leads to loss of gel strength because the E 440 lumps are not active.
To produce a good E 440 solution it is recommended that the E 440 is pre-blended with sugar in the minimum ratio of 1:3 and dissolved preferably in hot water (85 - 90°C), at a soluble solids content below 20% using a suitable high-speed stirrer.
E 440 will not dissolve in media where gelling conditions exist.

PRODUCTION:

From these materials, E 440 is extracted by adding hot dilute acid at pH values from 1.5 to 3.5.
During several hours of extraction, the protoE 440 loses some of its branching and chain length and goes into solution.
After filtering, the extract is concentrated in a vacuum and the E 440 is then precipitated by adding ethanol or isopropanol.
An old technique of precipitating E 440 with aluminium salts is no longer used (apart from alcohols and polyvalent cations, E 440 also precipitates with proteins and detergents).
Alcohol-precipitated E 440 is then separated, washed, and dried.
Treating the initial E 440 with dilute acid leads to low-esterified E 440s.
When this process includes ammonium hydroxide (NH3(aq)), amidated E 440s are obtained.
After drying and milling, E 440 is usually standardised with sugar, and sometimes calcium salts or organic acids, to optimise performance in a particular application.

PROPERTIES:

-XLogP3-AA: -2.3
-Hydrogen Bond Donor Count: 5
-Hydrogen Bond Acceptor Count: 7
-Rotatable Bond Count: 1
-Exact Mass: 194.04265265
-Monoisotopic Mass: 194.04265265
-Topological Polar Surface Area: 127 Å²
-Heavy Atom Count: 13
-Complexity: 205
-Isotope Atom Count: 0
-Defined Atom Stereocenter Count: 5
-Undefined Atom Stereocenter Count: 0
-Defined Bond Stereocenter Count: 0
-Undefined Bond Stereocenter Count: 0
-Covalently-Bonded Unit Count: 1
-Compound Is Canonicalized: Yes

VISCOSITY:

E 440 solutions show lower viscosity compared to other thickening agents.
Polyvalent salts (such as Ca++ and Mg++) increase the viscosity of LM E 440 solutions.
In calcium-free solutions the viscosity drops when the acidity is increased.

STORAGE:

E 440 should be stored in a cool dry environment.
At increased temperatures, above ambient, the degradation of E 440 will occur due to the reduction of molecular weight.
The optimal pH for E 440 is between 2.8 and 4.7.

SYNONYM:

18968-14-4
beta-D-galacturonic acid
(2S,3R,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid
55NG3O9NDD
oligogalacturonide
UNII-55NG3O9NDD
SCHEMBL3407163
CHEBI:47954
Galactopyranuronic acid, beta-D-
ZINC4097542
DB03652
.BETA.-D-GALACTOPYRANURONIC ACID
GALACTOPYRANURONIC ACID, .BETA.-D-
C08348
WURCS=2.0/1,1,0/[a2112A-1b_1-5]/1/
(2S,3R,4S,5R,6R)-3,4,5,6-Tetrahydroxytetrahydro-2H-pyran-2-carboxylic acid
(2S,3R,4S,5R,6R)-3,4,5,6-Tetrahydroxytetrahydro-2H-pyran-2-carboxylicacid