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E440 Pectin is used in confectionery, desserts and pastry products
E440 Pectin is used as a thickener in soups and sauces
E440 Pectin is used in fruit purees and drinks
CAS Number: 9000-69-5
EC (EINECS) Number: 232-553-0
Molecular Formula: Pectin is a complex polysaccharide primarily composed of α-(1→4)-linked D-galacturonic acid units. Due to its polymeric nature, it does not have a fixed molecular formula.
Molecular Weight: Varies depending on the source and extraction method, typically ranging from 50,000 to 200,000 g/mol .
SYNONYMS:
Pectine, Pectina, E440, E-440, Pectic acid, Pectin, Pectine, Pectina, Pectic acid, Citrus pectin, Apple pectin, E440, INS 440, E440 Pectin is also known as INS 440, E440, Emulsifier 440, E440 Pectin E440, Gelling Agent (440), Fruit E440 Pectin (E440), Stabilizer (440), Thickening agent INS 440, Thickening agent (E440), Vegetable Gum 440
E440 Pectin, a natural polysaccharide commonly used as a gelling agent, thickener, emulsifier, and stabilizer in food with the European food additive number E440.
E440 Pectin is mainly made from citrus peel and apple pomace, and commonly used to gel jams and jellies.
E440 Pectin is a natural polysaccharide obtained from fruits and is used as a gelling agent and thickener in the food industry.
E440 Pectin is generally preferred in making jam, marmalade and jelly.
E440 Pectin is a natural gelling agent, thickener, stabilizer, and encapsulating agent.
E440 Pectin is extracted from the residues obtained after the juice squeezing apple pomace.
E440 Pectin is a natural acid polysaccharide present in nearly all fruits, especially apples, quinces and oranges.
E440 Pectin is commercially produced from apple pulp and orange peels.
Sodium, potassium, and ammonium pectates are the respective salts of E440 Pectin.
Amidated E440 Pectin is prepared by treating it with ammonia, after which amides are formed at the acid side chains.
E440 Pectin is a food additive with E code number (E 440).
E440 Pectin is found in small amounts in soft fruits and in high amounts in hard fruits.
E440 Pectin is a natural carbohydrate found in the cell walls of fruits and vegetables.
When combined with sugar and acid during cooking, E440 Pectin creates a gel-like texture, providing the desired consistency to these products.
E440 Pectin is commercially produced from apple pulp and orange peels.
In europe, E440 Pectin is approved as a food additive with the E number E440.
E440 Pectin is manufactured by aqueous extraction of the appropriate edible plant materials, mainly from the citrus peel or apple pomace, followed by selective precipitation using alcohol or salts.
The major fruits source used for the production of industrial E440 Pectin products usually come from apple and citrus peel.
E440 Pectin is defined as a polymer containing galacturonic acid units (at least 65%).
The acid groups commonly combine with methanol as a methyl ester or combine with sodium, potassium, calcium or ammonium as salts, and amide groups may also be present in some E440 Pectin.
USES and APPLICATIONS of E440 PECTIN:
Jelly: E440 Pectin improves texture, adds flavor, reduces syneresis, enables jelly taste soft and smooth.
E440 Pectin is used widely as a gelling agent in canning jams and jellies; also functions as a thickener, stabilizer and emulsifier in fruit juices, baking, candy, and dairy products.
Meanwhile, E440 Pectin is a source of dietary fiber.
The global annual output reaches 60,000 tons, but still in short supply.
E440 Pectins can also work with other thickeners in food, such as gelatine, locust bean gum, modified food starch, agar agar, guar gum and gum arabic.
Yogurt: E440 Pectin's purpose is to improve the taste and prolong the shelf life by providing a creamy and thick taste, and stabilize the emulsion.
Jams and Jellies: E440 Pectin is widely used as a gelling agent in the production of jams, jellies, and fruit preserves.
Bakery Products: E440 Pectin is employed to enhance the texture and moisture retention in baked goods.
Fruit Juices: E440 Pectin can be added to fruit juices to create a thicker consistency.
Dairy Products: E440 Pectin is used in yogurts and desserts as a thickening and stabilizing agent.
Pill Production: E440 Pectin is used as a binder in pharmaceuticals, contributing to the structural integrity of pills.
The E440 Pectin is easily soluble, but dissolves best if you mix it with some of the sugar that is also to be added.
Gradually whisk it into the fruit or berry mixture until the E440 Pectin has dissolved and cook on full power for one minute.
Then let E440 Pectin cool to room temperature before putting it in the fridge.
E440 Pectin also helps with acid to get the process started.
If the acid is low in what you are making, add lemon juice or other acid to get the full effect of the E440 Pectin.
A good thing to remember is that you can boil your mixture again and add more E440 Pectin if it hasn't set enough.
This is a premium E440 Pectin powder and an all-natural product - perfect for making jams, marmalades, chutneys and fruit jellies.
Jellies made with E440 Pectin are heat resistant and can therefore be served with hot dishes.
E440 Pectin is a carbohydrate that occurs naturally in most fruits and berries.
E440 Pectin acts as a glue between the cell walls and helps maintain a firm cell structure.
The more a fruit or berry ripens, the more the E440 Pectin breaks down, which is noticeable in a softer texture.
How acidic the berries or fruits you want to pickle are affects the formation of the network of E440 Pectin chains.
If the pH value is too low, the network forms too quickly and becomes hard.
If E440 Pectin is too high, gel formation will instead be weak or incomplete.
E440 Pectin is used as a thickener for fruit paste confections (Pâte de Fruit) and to jellify pastes and sauces with high sugar content.
E440 Pectin is used as a thickener and stabilizer in food production.
E440 Pectin’s used as a thickening agent, a gelling agent and a stabilizer.
E440 Pectin can be found in various processed foods that require thickening or gelling properties such as jams, jellies, glazes, fruit preserves, marmalades and sometimes to thicken frozen foods.
E440 Pectin can also be additionally used in some fruit juices, acidic protein drinks, fruit smoothies to improve texture, in juices to have pulp stability and in spreads to enhance consistency.
E440 Pectin is popularly used in lozenges for sore throats and used as a fat substitute in baked goods as well.
E440 Pectin is used as a gelling agent, thickener, stabilizer in jams, jellies, dessert fillings, fruit juices and milk drinks and other food products.
In commercial use, E440 Pectin is obtained by adding hot water to the fruit peel or fruit content.
Apart from food, E440 Pectin is used in cosmetics and medicine.
In acidic conditions, E440 Pectin forms a gel and acts as a thickener in foods.
E440 Pectin can also be used as a jam.
With this feature, E440 Pectin is used in making jam and jelly.
E440 Pectin is used in making jam, marmalade and jelly
E440 Pectin is used in confectionery, desserts and pastry products
E440 Pectin is used as a thickener in soups and sauces
E440 Pectin is used in fruit purees and drinks
-Jams uses of E440 Pectin:
The use of E440 Pectin is primarily in jams, jellies, and marmalades, which are the various types of fruit preserves.
Fruit jam products are the traditional application of E440 Pectin where it improves the delicateness, reduces cooking time, provides good fluidity, improves texture & color, and increases the shelf life.
The recommended use amount of E440 Pectin is around 0.2-0.3%.
There are many fruit jam products that can be made with E440 Pectin, such as the following list: Plum jam Raspberry jam Peach jam Strawberry jam Orange marmalade Blackberry jam Apricot jam Blueberry jam Rhubarb jam Apricot jam Tomato jam Grape jam Mango jam Cranberry jam.
-Fruit juice and drink uses of E440 Pectin
E440 Pectin improves the mouthfeel, helps flavour release, stabilizes other ingredients and provides viscosity for fruit juice or fruit beverages.
Also, E440 Pectin is as a soluble fiber in the drink.
-Ice cream uses of E440 Pectin:
With an emulsifying and stabilizing effect, make the finished product have a delicate and smooth taste.
The recommended use level of E440 Pectin: 0.1%-0.2%.
-Candy & Gummies uses of E440 Pectin:
E440 Pectin is an ideal gelling agent to produce high-grade candy and gummies.
E440 Pectin imparts a transparent appearance, giving an elastic texture, presents an excellent flavor, and non-stick to teeth, along with a low calorie.
The recommended use level of E440 Pectin: 1.5%-2.5%.
Also, E440 Pectin's synergy with gelatine to avoid a low-melting temperature which occurs if only gelatine is used, thus improving the stability of confectionery.
IN WHICH FOOD PRODUCTS AND FOR WHAT PURPOSES IS E440 PECTIN USED?
E440 Pectin is a natural polysaccharide obtained especially from fruits and generally has an important place in the food industry.
E440 Pectin is known for its use as a thickener, especially in jam and marmalade production.
In addition, E440 Pectin acts as a thickener in milk in yogurt and cheese production.
E440 Pectin is also preferred in sweet sauces and gels due to its natural gelling properties.
At the same time, E440 Pectin can also be used as a source of fiber in foods.
E440 Pectin is used in many health products to support the digestive system.
For example, E440 Pectin is added to fruit juices and syrups to increase viscosity.
Another advantage of E440 Pectin is that it is low in calories and therefore is often preferred in diets.
However, E440 Pectin's use in food products varies depending on the complementary nutritional properties of the products.
THINGS TO CONSIDER WHEN USING E440 PECTIN:
Fruit Selection :
Using fruits high in E440 Pectin always gives better results.
Sugar Ratio :
It is important to balance the amount of E440 Pectin with sugar.
Cooking Time :
E440 Pectin may lose its effectiveness with long cooking times.
Therefore, it is vital to pay attention to the E440 Pectin ratios specified in the recipes, both in terms of taste and texture.
Especially when choosing between E440 Pectin powder and liquid E440 Pectin options, it is essential to read the instructions for use.
In conclusion, using the right methods and ratios when using E440 Pectin in your homemade jam and marmalade will be a sweet success for you.
E440 Pectin is a natural and popular ingredient used as a gelling agent, thickener, and stabilizer.
E440 Pectin is typically derived from the peels, skins, and cores of certain fruits.
Common sources of E440 Pectin include apples, oranges, lemons, limes, grapefruits, cranberries, and blackberries.
Fruit E440 Pectin powder is widely used for jams, jelly, soft gummy, juice, yogurt, and ice cream.
Apart from its role in food, E440 Pectin is used in the pharmaceutical industry as a binder in pill production.
Chemsino provides a full range of E440 Pectin for sale, including low methoxyl E440 Pectin, high methoxyl E440 Pectin, apple E440 Pectin, lemon E440 Pectin, orange E440 Pectin, etc.
Welcome to contact us for free quotes and samples.
WHAT ARE USES OF E440 PECTIN IN FOOD?
E440 Pectin can be used for its gelling, thickening and stabilizing properties in food products.
We can commonly find E440 Pectin in the label of jams and fruit jellies.
Let’s see the applications and functions:
*Jam & Jelly
E440 Pectin can make the finished product delicate; full of elasticity and toughness; increase the aroma; make the mouthfeel smooth and refreshing.
The recommended amount in jam & jelly: 0.3%-0.6%.
*Ice Cream
E440 Pectin stabilizes the emulsion and makes the finished ice cream taste delicate and smooth.
The recommended uses level in ice cream: 0.1%-0.2%.
*Yogurt, Lactobacillus, Fruit Juice & Drink
E440 Pectin acts as a stabilizer and thickener, which can prolong the shelf life of products, has a natural fruit flavor,
The recommended uses level in yogurt: 0.1% -0.3%.
*Baked Foods
E440 Pectin improves the permeability of the dough, enhances the taste and extends the shelf life.
0.3%-0.8% of the flour in baked foods.
SOURCES OF E440 PECTIN:
E440 Pectin occurs naturally in plants and can be found in the cell walls and in the middle layer of the cell of most vegetables and fruits.
The sources for commercial production of E440 Pectin mainly come from apple pomace and citrus peel.
Both derived E440 Pectin are high methoxyl Pectin.
*Apple pomace
Apple pomace is the main by-product of apple juice manufacturing. Apples are first processed into juice, and the remaining pomace is used to make E440 Pectin.
Dry pomace contains around 10% to 20% E440 Pectin.
Apple E440 Pectin can be used as a thickener in dairy products, a gelling agent for jams and jellies, a blending agent in fruit drinks and a stabilizer in various food processing.
*Citrus peel
Citrus peel is the most common raw material used to produce E440 Pectin than apple pomace as high in E440 Pectin.
Citrus E440 Pectin refers to E440 Pectin extracted from the peels of citrus fruits such as lime, lemon, orange and grapefruit.
Citrus peel is the main by-product of citrus fruit processing.
Its E440 Pectin content accounts for about 20-30% of the dry weight.
Compared with other types of E440 Pectin, it has strong gelation, high esterification degree, and large molecular weight.
*Other sources
E440 Pectin content varies according to the types, origin, maturity, storage period and manufacturing processing of plants.
The following fruits also contain E440 Pectin but with lower content compared with the above two main sources: Apricot Blackberry Cherry Peach Pineapple
Food grade E440 Pectin is a high-molecular-weight polysaccharide, which is made of two parts: more than 65% galacturonic acid, and 35% of other polysaccharides and some little monosaccharides.
*D-galacturonic acid
The basic structure of E440 Pectin is primarily composed of D-galacturonic acid units, which are polymerized by α-1,4 glycosidic linkages and partially of the carboxyl groups on the galacturonic acid residues occur as methyl esters (methylated).
The rest carboxyl groups on galacturonic acid exist as free acid or in the salt of potassium, sodium, ammonium, calcium and so on.
The percentage of total galacturonic acid reflects the purity of E440 Pectin, the content of which should not be less than 65% for its food grade.
*Other polysaccharides
Other types of neutral saccharides are connected to the basic structure as side chains.
Such saccharides mainly refer to galactose, rhamnose, arabinose, fucose, xylose, mannose and etc.
HOW IS E440 PECTIN MADE?
The basic principle used to extract E440 Pectin is to decompose the original E440 Pectin (in the form of protoE440 Pectin, E440 Pectinic acids, and E440 Pectinates) into water-soluble E440 Pectin and then separate it from the cellulose, starch, protein, colors, and other components.
*Acid extraction
Acidic, enzymatic, and microbiological manufacturing processes are used to extract E440 Pectin.
E440 Pectin extraction method is the commonly used method.
Mineral acids (such as hydrochloric acid, sulfuric acid) or organic acids (e.g. citric acid) are employed to hydrolyze the original E440 Pectin into water-soluble E440 Pectin, and then obtain crude E440 Pectin by ethanol precipitation or metal salt precipitation.
*Ethanol precipitation
Ethanol precipitation is occupied as E440 Pectin is insoluble in isopropyl alcohol, ethanol and other organic solvents.
And follows drying, milling and standardization (usually with sugar).
Enzymatic processing Enzymes such as esterases, polygalacturonases, and E440 Pectin lyases are often used to facilitate the hydrolysis of E440 Pectin to different degrees of esterification or polymerization. Properties
*Solubility
E440 Pectin is soluble in hot water.
E440 Pectin's solubility is related to the degree of polymerization and the content & distribution of methoxy groups.
Similar to other hydrocolloids, E440 Pectin particles are first swell and then dissolved.
If the particles are not separated evenly when dispersed in water, the lumps happen.
So, E440 Pectin is recommended to pre-blended it with sugar and other ingredients, then dissolved in hot water (85 – 90°C) slowly with a suitable high-speed stirrer.
Viscosity E440 Pectin can be used as a thickener in food applications, but it exhibits a lower viscosity compared with other thickening agents.
E440 Pectin's viscosity is associated with the composition, structure, molecular weight, and DE
DEGREE OF ESTERIFICATION OR DEGREE OF METHOXYLATION OF E440 PECTIN:
Galacturonic acid is usually estered with methoxy group, amide group and the like.
Degree of esterification (DE) is the sum of methylation, acetylation and amidation of polygalacturonic acid on the main chain of E440 Pectin.
DM refers to the degree of methylation of polygalacturonic acid on the long chain of E440 Pectin.
DE has almost the same meaning as DM in E440 Pectin.
DE is the main item to distinguish the type of E440 Pectin, and it is also an important factor that reflects the physical and chemical properties of E440 Pectin, such as solubility, gel properties, and emulsion stability.
DE usually differs due to various raw materials origins and the manufacturing process.
It generally ranges from 30% (e.g. sunflower E440 Pectin) to 70% (e.g. citrus, apple E440 Pectin).
THREE TYPE OF E440 PECTIN:
There are three types E440 Pectin if classified by the degree of esterification (DE):
High methoxyl E440 Pectin (HMP): DE>50% (typically 55–75%)
Low methoxyl E440 Pectin (LMP): DE<50% (typically 20% – 40%)
Low methoxyl amidated E440 Pectin (LMAP): the degree of amidation<25%, 25%<DE<50%
HMP and LMP share the same E number of E450i, while the E number of LMAP is E450ii.
*High methoxyl E440 Pectin
Also called HM E440 Pectin, with the DE >50%.
It is mainly used to produce high-sugar and high-calorie foods, commonly for making traditional (high sugar) jams and jellies, not suitable for diabetics.
*Gel
Gel strength is one of the main properties to measure the quality of E440 Pectin.
It is the capability to form a gel with the solids (usually sucrose and glucose) under certain conditions.
HM E440 Pectin can form heat irreversible gel after cooling in the presence of high content of soluble solids and a low pH.
And a high temperature is needed to cook E440 Pectin to form a gel, while LM E440 Pectin can set at a lower temperature. (e.g. 50 to 70°C)
By the way, E440 Pectin forms thermo-reversible gels when a sodium alginate solution is added after cooking.
*Gel strength
DE is closely related to the gel strength and speed of gelation (the higher the DE, the faster the gel formation).
HM E440 Pectin sets quickly at higher temperatures and forms more elastic and brittle gel than LM E440 Pectin.
*Gel mechanism
HM E440 Pectin and LM E440 Pectin share different gel formation mechanisms due to different DE values.
The gel mechanism of HM E440 Pectin is the hydrophobic bond interaction between hydrogen bonds and the methyl ester groups.
Such gelling-mechanism is also called sugar-acid-E440 Pectin gelation.
*DE
The lower the DE value, the longer the setting time and the lower the set temperature needed.
HM E440 Pectin can be further divided into three types according to the setting time and temperature: rapid set, medium rapid set and slow set.
*Rapid & slow set
Rapid set E440 Pectin sets quickly at a higher temperature than the nexts.
It is suitable for the production of any jams and jellies requiring suspension of fruits, and appropriate for homemaking at small quantities.
Slow set E440 Pectin forms gels slowly.
It is usually to make large scale jams and clear jellies that don’t require suspension.
*PH
The optimal pH for gels is 2.0 – 3.8.
It is difficult for high ester E440 Pectin to form a gel if the pH value is higher than 3.8; at the same time, gelation degree will be reduced and E440 Pectin will be decomposed under the over-acid environment.
*Soluble solids content
The gelation of high-ester E440 Pectin requires a large amount of soluble solids, generally, the soluble solids content should be higher than 55%.
Sugar is usually as the soluble solids and added to promote the gelation.
CONTENT OF E440 PECTIN:
Gels can be formed when the E440 Pectin content is 0.3-0.5%.
*Low methoxyl E440 Pectin
Also called LM E440 Pectin, with the DE <50%, which is used to make foods with low sugar and low calories.
It is produced by acidification/alkalization/enzymatic de-esterification of HM E440 Pectin.
It can be applied in low sugar or savory jams and jellies.
Gel The gelation of LM E440 Pectin has lower requirements for the soluble solid content but the presence of divalent cations is must needed, such as calcium ions (commonly added in the form of calcium lactate instead of calcium chloride, which cannot be used to make delicious jams and jellies because of its bitter flavor).
It can be gelled with low content of soluble solids, and the formed gel is thermally reversible.
The higher the degree of esterification, the lower the gel temperature. Generally, it gels at the following conditions: PH: a wide range of pH, from 2.6 to 7.0. Soluble solid content: from 10-80%.
MECHANISM OF E440 PECTIN:
The carboxyl groups in E440 Pectin can react with calcium ions, which links two carboxyl groups with negative charges.
Calcium ions can combine with E440 Pectin molecules to form a gel without needing too much sugar compared with HM E440 Pectin.
This is how LM E440 Pectin gel forms.
High methoxyl E440 Pectin VS Low methoxyl E440 Pectin Apart from the above comparisons, here are some other differences between them:
*Solubility:
the higher the DE of E440 Pectin, the less hydrophilic, so HM E440 Pectin is less soluble than LM E440 Pectin in water or even agglomerate.
Solving such problems is to raise the temperature of dissolution.
*Acidic stability:
HM E440 Pectin can be stable in a pH value ranges from 2.5 to 4.5, while LM E440 Pectin can only be stable in a solution with a lower acidity.
HM E440 Pectin will be converted to LM E440 Pectin if too acidic.
*Low methoxyl amidated E440 Pectin
Low methoxyl amidated E440 Pectin (LMAP), another kind of LM E440 Pectin, is usually obtained by the reaction of HM E440 Pectin with ammonia.
It cannot be considered as a natural additive.
The carboxyl groups on the galacturonic acid residues of LMAP occur partially as methyl esters and amide esters.
The amidation degree (DA) of LMAP refers to amidated galacturonic acid in total galacturonic acid, the food grade of which is usually not more than 25%.
Gel Compared with common LM E440 Pectin with the same DE, the temperature required for gelation of LMAP is lower.
LMAP forms a thermally reversible gel after being heated, melted and cooled.
It requires a smaller percentage of Ca2+ concentration (0.1 – 0.3%) to form gels, compared with common LM E440 Pectin, which needs 0.3 – 0.5%.
Modified citrus E440 Pectin Also called MCP, a more digestible form of E440 Pectin, and therefore can be easily absorbed by the body.
It is a low-molecular-weight citrus E440 Pectin obtained by hydrolyzing natural E440 Pectin to a low degree of esterification and thus a low molecular weight.
MCP may have the benefits of suppressing cancer cell growth.
WHAT ARE E440 PECTIN AND E440 PECTIN'S HEALTH EFFECTS AND SAFE USAGE LEVELS?
E440 Pectin is a natural polysaccharide of plant origin, found especially in fruits.
E440 Pectin has many positive effects on health.
First of all, E440 Pectin contributes to the digestive system;
E440 Pectin plays a supporting role in intestinal health.
E440 Pectin also has an important effect in regulating cholesterol levels.
In addition, E440 Pectin can help control blood sugar levels, which is a great advantage especially for diabetics.
In addition, safe levels of E440 Pectin consumption may vary from person to person, but it is generally recommended to consume 15-30 grams per day.
Of course, overdoing E440 Pectin can lead to various digestive problems.
In this context, it is useful to consult a specialist health professional before using E440 Pectin.
In particular, some individuals may experience allergic reactions.
HEALTH BENEFITS OF E440 PECTIN:
Together with cellulose, guar gum, locust bean gum and other three ingredients, E440 Pectin is defined as dietary fiber by the FDA, which is good for our health and with the benefits as follows:
*Lowering blood glucose/blood pressure
*Maintain blood cholesterol
*Relieve constipation
*Increase in satiety and result in reducing energy intake
IS E440 PECTIN SAFE TO EAT?
Yes, E440 Pectin almost has no side effects and the safety has been approved by the U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA), as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
EFSA
After the studies of genotoxicity, chronic toxicity, reproductive toxicity, and others, EFSA concluded no need to establish an ADI and no safety concern for the use of E440 Pectin (E 440i) and amidated E440 Pectin (E 440ii) as food additives.
FDA
E440 Pectin is generally recognized as safe (GRAS) and can be used as an emulsifier, stabilizer and thickener in food with no limitation other than current good manufacturing practice.
ORIGIN OF E440 PECTIN:
E440 Pectin is a natural acid polysaccharide present in nearly all fruits, especially apples, quinces and oranges.
E440 Pectin is commercially produced from apple pulp and orange peels.
Sodium, potassium, and ammonium pectates are the respective salts of E440 Pectin.
Amidated E440 Pectin is prepared by treating E440 Pectin with ammonia, after which amides are formed at the acid side chains.
FUNCTION & CHARACTERISTICS OF E440 PECTIN:
*Thickening agent,
*emulsifier,
*stabiliser,
ADVANTAGES OF E440 PECTIN:
*Kosher/ Halal/ ISO9001/ ISO22000/ RSPO Certificated
*OEM/ ODM Services
*No MOQ Required, More opportunities
*Excellent Pre-sales Service & After-sales Service
*Fast Shipping & Best Price
*Free Samples
IS E440 PECTIN SAFE?
Yes, E440 Pectin (E440) is approved and considered safe as a food additive.
E440 Pectin can be used in accordance with the Turkish Food Codex and international regulations.
HOW TO USE E440 PECTIN?
E440 Pectin is added to hot liquids by mixing it with sugar or acidic ingredients.
The desired consistency is achieved in products such as jam and marmalade by adjusting the amount according to the instructions for use.
HOW SHOULD E440 PECTIN BE STORED?
E440 Pectin should be stored in a cool, dry and moisture-free environment.
After the package is opened, E440 Pectin should be stored in an airtight container.
IS E440 PECTIN VEGAN?
Yes, E440 Pectin is vegan-friendly as it is completely plant-based.
E440 Pectin is obtained from fruits and plants and does not contain animal sources.
WHAT ARE THE HEALTH BENEFITS OF E440 PECTIN?
E440 Pectin can aid the digestive system, is known to help lower cholesterol, and supports intestinal health.
WHICH FRUITS ARE E440 PECTIN OBTAINED FROM?
E440 Pectin is usually obtained from fruits such as apples, pomegranates, oranges and lemons.
These fruits are known for their high E440 Pectin content.
WHAT IS THE DIFFERENCE BETWEEN E440 PECTIN AND AGAR-AGAR?
While E440 Pectin is mostly used in making desserts and jams, agar-agar is a vegetable gelatin alternative that provides a harder consistency.
E440 Pectin dissolves at lower temperatures and creates a softer texture.
AT WHAT TEMPERATURE DOES E440 PECTIN DISSOLVE?
E440 Pectin dissolves in hot liquids and the gelation process generally begins at temperatures of 80°C and above.
GELLING AGENT E440 PECTIN FOOD QUALITY:
E440 Pectin has gained an important place in the kitchen as a natural gelling agent.
E440 Pectin, which is frequently preferred especially in making jams and jellies, is a natural polysaccharide found in some types of fruits and vegetables.
E440 Pectin (E440) attracts attention with both its health benefits and its use as a food additive.
E440 Pectin , which has recently entered the radar of those looking for healthy recipes, has become an option that enriches not only flavor but also nutritional values.
Getting to know the information about the production and use of E440 Pectin more closely can enrich your culinary experiences.
E440 Pectin (E440) is known for its natural gelling properties.
E440 Pectin is obtained from fruits and vegetables.
E440 Pectin has many health benefits.
E440 Pectin helps increase nutritional values.
WHAT IS THE CHEMICAL STRUCTURE AND FORMULA OF E440 PECTIN?
How is it obtained?
E440 Pectin is a natural polysaccharide found mostly in fruits and vegetables.
E440 Pectin, whose chemical formula is C6H10O7, is a very important compound in terms of providing the consistency of fruit jelly and jam.
E440 Pectin is found among the substances found in cell walls and is naturally soluble in water.
This E440 Pectin (E440) is also used in various industrial areas.
E440 Pectin is usually obtained by boiling the fruits.
During this process, the E440 Pectin from the fruit dissolves and passes into the liquid.
Thus, the E440 Pectin becomes ready to be used.
THE PROCESS OF OBTAINING E440 PECTIN:
Here is the process of obtaining E440 Pectin:
*Fruit selection:
Fruits with high E440 Pectin content should be preferred.
*Boiling:
The fruits are boiled in water to release the E440 Pectin in them.
*Filtration:
The resulting liquid is filtered from solid particles.
E440 Pectin (E440) attracts attention with its health benefits.
Especially its positive effects on the digestive system and its potential to lower cholesterol make this substance important.
In addition, E440 Pectin has begun to find a wide area of use in the food industry.
E440 Pectin (E440) is frequently used, especially in the production of jelly and jam.
Thus, E440 Pectin stands out as a natural thickener
WHAT IS THE GELLING MECHANISM AND EFFECTIVENESS OF E440 PECTIN?
E440 Pectin is a natural polysaccharide found especially in fruits.
E440 Pectin , used as a food additive , is frequently preferred in the food industry to provide gelation.
The gelation mechanism begins with the interaction of E440 Pectin molecules with water molecules.
This interaction creates a network structure and as a result, a gel consistency is formed.
Its effectiveness depends on many factors.
First of all, the amount of E440 Pectin is a determining factor.
The amount of E440 Pectin found in different types of fruit creates changes in the gelling power.
In addition, acidic environments and sugar levels are also important parameters that affect the gelling process.
For example, high levels of sugar increase the effect of E440 Pectin, while excessive amounts of water can reduce this effect.
As a result, the use of E440 Pectin should be carefully planned to increase its effectiveness with the right combinations.
Using E440 Pectin in Homemade Jams and Marmalades
The use of E440 Pectin in homemade jams and preserves plays a critical role in improving consistency and firmness.
As a natural component of fruits, E440 Pectin can be used effectively, especially in recipes that contain a high amount of apples and citrus fruits.
However, there are some confusing points about using E440 Pectin.
For example, adjusting the amount of E440 Pectin correctly directly affects the consistency of the jam or preserve.
PROPERTIES OF E440 PECTIN:
*Appearance
E440 Pectin is a light yellowish powder with no smell.
E440 Pectin solubles in 20 times the water and forms a viscous liquid.
*Solubility
E440 Pectin 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 lumps are not active.
It is recommended to pre-blend E440 Pectin 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.
E440 Pectin will not dissolve in media where gelling conditions exist.
*Storage Stability
E440 Pectin should be stored in a cool dry environment.
At increased temperatures, above ambient, the degradation of E440 Pectin will occur due to the reduction of molecular weight.
The optimal pH for E440 Pectin is between 2.8 and 4.7.
*Viscosity
E440 Pectin solutions show lower viscosity compared to other thickening agents.
Polyvalent salts (such as Ca++ and Mg++) increase the viscosity of LM E440 Pectin solutions.
In calcium-free solution, the viscosity drops when the acidity is increased.
DOSAGE OF E440 PECTIN:
Jam and marmalade: 3 to 8 grams of E440 Pectin per kilogram of fruit or berry.
Fruit jellies: 14 to 18 grams per kilogram of fruit or berries.
The dosage largely depends on how much natural E440 Pectin is already in the fruit or berry - the less natural E440 Pectin, the more powder you can add.
The pH value also has an effect.
NATURAL SOURCES OF E440 PECTIN:
E440 Pectin can be found in the fruits, roots, stems, and leaves of plants in the form of protopectin, E440 Pectin and pectic acid.
E440 Pectin is a natural component located in the plant cell walls, presents along with cellulose and constitutes an adjoining layer in the middle of the cell, allowing the cells of the plant tissue to bind tightly together.
E440 Pectin is a linear polysaccharide polymer containing from several hundred to about 1000 anhydrogalluronic acid residues with a corresponding average relative molecular weight of 50,000 to 150,000.
E440 Pectin is a soluble dietary fiber, part of galluronic acids are present as the methyl ester.
E440 Pectin amount in fruits varies from the type of fruit.
The following are the fruits with high, average and low E440 Pectin contents.
High: lime, lemon, orange, and apple
Average: apricot and blackberry
Low: cherry, peach, and pineapple
THREE TYPES OF E440 PECTIN:
There are three types of E440 Pectin according to degree of methoxylation (DE) the in the market: high methoxyl Pectin, low methoxyl E440 Pectin and amidated low methoxyl Pectin.
It can also be divided into the rapid set and slow set E440 Pectin depending on the various operations.
*High Methoxyl E440 Pectin
The ratio of esterified to non-esterified galacturonic acid determines the behavior of E440 Pectin in food applications.
More than 50% galacturonic acid are combined with methanol named as High methyl ester E440 Pectin or HM E440 Pectin.
It is produced by the normal extraction process contains more than 50% of methoxyl groups and is classified as high methoxyl (HM) E440 Pectin.
HM E440 Pectin forms gels in aqueous systems with high contents of soluble solids (higher than 65%) and low pH values 2.0 – 3.8.
E440 Pectin can be used in high sugar jams, jellies, and beverages.
HM E440 Pectin can be divided into a rapid set, medium rapid set and slow set E440 Pectin depending on the setting time and temperature.
Gels made with HM E440 Pectins have a firm and short structure, and are clear, with a good flavor release.
These gels are not heated reversible.
*Lower Methoxyl E440 Pectin
Less than 50% galacturonic acid are combined with methanol named as Low methyl ester E440 Pectin or LM E440 Pectin.
STRUCTURE OF E440 PECTIN:
LM E440 Pectin forms gels in the presence of polyvalent cations, typically calcium (minimum quantity of 15 mg Ca++ / g E440 Pectin).
LM E440 Pectin forms gel over a wide range of pH, from 2.6 to 7.0, and with a soluble solid content between 10 – 70%.
The higher the solids level and the lower the pH, the E440 Pectin is more reactive.
The higher the calcium content and lower the pH, the higher the setting temperature.
Low methoxyl E440 Pectin can be used in organic jams and bakery jams.
*Amidated Low Methoxyl E440 Pectin
Amidated E440 Pectin (LMA) is a low methoxyl E440 Pectin obtained from high methoxyl E440 Pectin when ammonia is used in the alkaline de-esterification process.
The degree of methoxylation (DE) and the degree of amidation (DA) determine the calcium reactivity of this E440 Pectin.
LMA E440 Pectin form spreadable, shear reversible gels in hot and cold conditions.
LMA E440 Pectins are typically standardized according to the gel strength, setting temperature and calcium reactivity.
It can be used in low sugar jams, fruit preparations and reversible jellies in hot and cold conditions.
WHAT IS THE SOURCE OF E440 PECTIN?
E440 Pectin is naturally derived from fruits, especially apples and citrus fruits.
While commercial E440 Pectin is typically extracted naturally, some modified versions involve synthetic processes.
Overall, E440 Pectin used in food products is predominantly natural, originating from fruits.
E440 Pectin is considered vegan and vegetarian as it is derived from the cell walls of fruits such as apples and orange peels or any citrus peels.
IS E440 PECTIN BAD FOR ME?
Although generally considered safe, in some cases, E440 Pectin can lead to intestinal problems for some individuals.
Consuming large quantities of E440 Pectin-rich food or supplements may cause bloating or gas due to its fermentable nature.
PHYSICAL and CHEMICAL PROPERTIES of E440 PECTIN:
Chemical Name: Pectin
Synonyms: Pectine, Pectina, E440, E-440, Pectic acid
CAS Number: 9000-69-5
EC (EINECS) Number: 232-553-0
Molecular Formula: Variable; primarily composed of partially methylated polygalacturonic acid units
Chemical Structure: Heteropolysaccharide consisting mainly of galacturonic acid units,
some of which are methyl-esterified
Appearance: White to light beige powder
Odor: Odorless
Solubility: Soluble in hot water
pH (1% solution): Approximately 3.0 – 3.8
Degree of Esterification:
High Methoxyl Pectin (HM): 50% esterification
Low Methoxyl Pectin (LM): <50% esterification
Galacturonic Acid Content: Typically >65%
Loss on Drying: <12%
Total Ash: <5%
Acid-Insoluble Ash: <1%
Nitrogen Content: <1%
Heavy Metals (as Pb): <15 ppm
Arsenic: <3 ppm
Particle Size: Typically, 1% retained on 300 µm sieve
Molecular Formula: Pectin is a complex polysaccharide primarily composed of α-(1→4)-linked D-galacturonic acid units. Due to its polymeric nature, it does not have a fixed molecular formula.
Molecular Weight: Varies depending on the source and extraction method, typically ranging from 50,000 to 200,000 g/mol .
Appearance: Fine white to light brown powder.
Solubility: Soluble in water, forming viscous colloidal solutions; insoluble in ethanol and other organic solvents.
pH (1% solution): Typically between 3.0 and 4.5.
Moisture Content: Generally less than 12%.
Ash Content: Total ash content is usually below 5%.
Color: White to light brown, depending on the source and processing
FIRST AID MEASURES of E440 PECTIN:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of E440 PECTIN:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of E440 PECTIN:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of E440 PECTIN:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of E440 PECTIN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of E440 PECTIN:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available
