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E Number:E440ii
CAS No.9: 000-69-5
H.S. Code: 1302200000
Origin: China
MOQ: 500 KG
Packaging: Cartons, Bags
Pectins are derived from citrus fruits such as lemons and limes.
E440b (Amidated pectin) is a modified form of pectin in which some of the galacturonic acid residues are converted with ammonia to amides.
These pectins are more tolerant to varying calcium concentrations that occur in use and behave like low-ester pectins, need less of and are more tolerant to excess calcium.
In addition, these gels are thermoreversible.
E440b (Amidated pectin) is a modified form of pectin. Here, some of the galacturonic acid is converted with ammonia to carboxylic acid amide.
These pectins are more tolerant of varying calcium concentrations that occur in use.
To prepare a pectin-gel, the ingredients are heated, dissolving the pectin. Upon cooling below gelling temperature, a gel starts to form.
If gel formation is too strong, syneresis or a granular texture are the result, while weak gelling leads to excessively soft gels.
E440b (Amidated pectin)s behave like low-ester pectins but need less calcium and are more tolerant of excess calcium.
Also, gels from E440b (Amidated pectin) are thermo-reversible; they can be heated and after cooling solidify again, whereas conventional pectin-gels will afterwards remain liquid.
High-ester pectins set at higher temperatures than low-ester pectins. However, gelling reactions with calcium increase as the degree of esterification falls.
Similarly, lower pH-values or higher soluble solids (normally sugars) increase gelling speeds.
Suitable pectins can therefore be selected for jams and jellies, or for higher-sugar confectionery jellies
Definition
E440b (Amidated pectin) consists mainly of the partial methyl esters and amides of polygalacturonic acid and their ammonium, sodium,
E440b (Amidated pectin) is obtained by extraction in an aqueous medium of appropriate strains of edible plant material,
usually citrus fruits or apples and treatment with ammonia under alkaline conditions. No organic precipitant shall be used other than
What is E440b (Amidated pectin)?
E440b (Amidated pectin) is a modified form of pectin in which some of the galacturonic acid residues are converted with ammonia to amides.
These pectins are more tolerant to varying calcium concentrations that occur in use and behave like low-ester pectins, need less of and are more tolerant to excess calcium.
DESCRIPTION
Amidated Low Methoxyl Pectin (e440ii) is a modified form of pectin extracted from the peels of citrus fruit.
Pectin consists of a complex set of polysaccharides that are present in most primary cell walls of plants.
The main use for pectin is as a gelling agent, thickening agent and stabilizer in food.
The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, and as a fat substitute in baked goods.
Amidated Low Methoxyl Pectin works best at pH of 3.2 - 3.6. It sets at 40 to 70C (depending upon calcium present: requires only 10 - 30 mg of calcium per gram of Pectin).
E440b (Amidated pectin) is synergistic with Locust Bean Gum.
E440b (Amidated pectin) is typically used in low calorie jellies with lower sugar content, drinkable gels and gelatin-type desserts
OTHER DETAILS
Dietary Attributes:
Plant-Based, Non-GMO, Gluten-Free, Kosher (OU), Keto-friendly
Ingredient List:
Pectin standardized with Sucrose
Allergen(s):
None
Without pectin, jellies and jams won't gel, so it's an essential ingredient.
Unlike gelatin, which is made from animal parts, pectin comes from fruit.
As a result, any food with pectin listed as an ingredient is both vegetarian and vegan.
You can make all the jams, jellies, and confectionaries you want without using sugar.
Simply sweeten to your taste with any sweetener: sugar, honey, agave, maple syrup, frozen juice concentrate, stevia, xylitol
LMA pectin gels in a similar way to LM pectin, however,LMA pectin is more sensitive to the presence of calcium ions and hence will gel at lower calcium concentrations.
Furthermore, LMA is more tolerant of calcium content and thus will gel over a wider range of calcium concentrations.
Uses
The main use for pectin is as a gelling agent, thickening agent and stabilizer in food.
The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
For household use, pectin is an ingredient in jelling sugar (sometimes sold as “sugar with pectin”) where it is diluted to the right concentration with sugar and some citric acid to adjust pH.
In some countries, pectin 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 pectins are used.
With low-ester pectins and E440b (Amidated pectin)s less sugar is needed, so that diet products can be made.
Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, and as a fat replacer.
Typical levels of pectin used as a food additive are between 0.5 – 1.0% - this is about the same amount of pectin as in fresh fruit.
In medicine, pectin increases viscosity and volume of stool so that it is used against constipation and diarrhea.
Until 2002, it was one of the main ingredients used in Kaopectate, along with kaolinite. Pectin is also used in throat lozenges as a demulcent.
In cosmetic products, pectin acts as stabilizer. Pectin is also used in wound healing preparations and specialty medical adhesives, such as colostomy devices.
In ruminant nutrition, depending on the extent of signification of the cell wall, pectin is up to 90% digestible by bacterial enzymes.
Ruminant nutritionists recommend that the digestibility and energy concentration in forages can be improved by increasing pectin concentration in the forage.
Pectin is also a substitute for fat in baked goods.
In the cigar industry, pectin is considered an excellent substitute for vegetable glue and many cigar smokers and collectors will use pectin for repairing damaged tobacco wrapper leaves on their cigars.
Many cigar experts will proudly advise that if you have a damaged cigar but do not have access to vegetable glue or commercial tobacco adhesive, you can use pectin instead.
Product Detail Product
Glentham CodeGC7250
Product Categories Carbohydrates
Natural Products Polysaccharides
CAS RN9000-69-5
Alternative CAS RNs9000-69-5 (pectin)
EC Number232-553-0
MDL NumberMFCD00081838
Storage Temperature+20°C
Shipping TemperatureAmbient
Harmonised Tariff Code1302201015
Product Specification
Physical DescriptionOff-white to pale brown powder
pH (1% in water)4.0 - 5.0
Degree of Amidation16 - 21
Degree of Methoxylation27 - 32
Loss on Drying≤ 12%
Ash≤ 1%
Polygalacturonic acid≥ 65% (dried, ash-free basis)
SourceCitrus peel
Specification Version1.0
Computed Properties
Molecular Weight : 194.14
XLogP3-AA -2.3 Computed by XLogP3 3.0
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 Ų
Heavy Atom Count 13
Formal Charge 0
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
CHEMICAL AND PHYSICAL CHARACTERISTICS:
Pectin content: > 60 %
Galacturonic acid: > 65 %
Loss on drying: < 12 %
Ash ,total: < 5 %
Acid-insoluble ash: < 1 %
Nitrogen content: < 1 %
SO2:* < 50ppm
Free methyl,
ethyland isopropyl alcohol: < 1 %
Heavy metals as lead: < 15ppm
Lead: < 5ppm
Arsenic: < 3ppm
Particle size: 1% retained on 300um
MICROBIOLOGICAL CHARACTERISTICS:
Total plate count: < 1000 cfu/g
Yeast and mould: < 100 cfu/g
Coliforms: Absent in 1 g
E. coli: Absent in 1 g
Staphylococcus aureus: Absent in 1 g
Salmonella: Absent in 25 g
Description
White, light yellow, light greyish or light brownish powder
Identification
Solubility: Soluble in water forming a colloidal, opalescent solution.
Insoluble in ethanol
Purity
Loss on drying: Not more than 12 % (105 °C, 2 hours)
Acid-insoluble ash: Not more than 1 % (insoluble in approximately 3N hydrochloric acid)
Degree of amidation: Not more than 25 % of total carboxyl groups
Sulphur dioxide residue: Not more than 50 mg/kg on the anhydrous basis
Nitrogen content: Not more than 2,5 % after washing with acid and ethanol
Total insolubles: Not more than 3 %
Solvent residues: Not more than 1 % of methanol, ethanol and propan-2-ol, singly or in combination, on a volatile matter-free basis
Arsenic: Not more than 3 mg/kg
Lead: Not more than 5 mg/kg
Mercury: Not more than 1 mg/kg
Cadmium: Not more than 1 mg/kg
Pectins of wide application that underwent a certain processing to change its functional properties.
Low esterified E440b (Amidated pectin) (NEA) has an esterification degree below 50.
E440b (Amidated pectin) is a special type of pectin in which some of the ester groups have been converted to amide groups in the molecule.
Amidated low etherification pectins are gelled due to a complex scheme involving various types of polymer chain interactions, such as hydrogen bonding.
E440b (Amidated pectin)s require less calcium to gel and are less prone to precipitation at high calcium concentrations
History
Pectin was first isolated and described in 1825 by Henri Braconnot, though the action of pectin to make jams and marmalades was known long before.
To obtain well set jams from fruits that had little or only poor quality pectin, pectin-rich fruits or their extracts were mixed into the recipe.
During industrialization, the makers of fruit preserves soon turned to producers of apple juice to obtain dried apple pomace that was then cooked to extract pectin.
Later, in the 1920s and 1930s, factories were built that commercially extracted pectin from dried apple pomace and later citrus-peel in regions that produced apple juice in both the USA and in Europe.
At first pectin was sold as a liquid extract, but nowadays pectin is often used as dried powder that is easier to store and handle than a liquid.[2]
Biology
Naturally, pectin in the form of complex, insoluble protopectin is part of the non-woody parts of terrestrial plants.
In the middle lamella between plant cells, pectin helps to bind cells together and regulates water in the plant.
The amount and structure of the pectin differs between plants and also within a plant over time and in different parts of a plant.
Tough parts contain more pectin than soft parts of a plant. During ripening, pectin is broken down; in this process the fruit gets softer as the cell walls break down.
Pectin is a natural part of human nutrition. The daily intake of pectin from fruit and vegetables can be estimated to be around 5 g (assuming consumption of approximately 500 g fruit and vegetable per day).
In human digestion, pectin is not used as nutrient, but passes through the small intestine more or less intact.
In the large intestine and colon, microorganisms degrade pectin and liberate short-chain fatty acids that have positive influence on health (prebiotic effect).
Pectin is thus a soluble dietary fiber.
Consumption of pectin has been shown to reduce blood cholesterol levels.
The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food.
Chemistry
The characteristic structure of pectin is a linear chain of α-(1-4)-linked D-galacturonic acid that forms the pectin-backbone, a homogalacturonan.
Into this backbone, there are regions where galacturonic acid is replaced by (1-2)-linked L-rhamnose. From rhamnose, sidechains of various neutral sugars branch off.
This type of pectin is called rhamnogalacturonan I. Over all, up to every 25th galacturonic acid in the main chain is exchanged with rhamnose.
Some stretches consisting of alternating galacturonic acid and rhamnose – “hairy regions”, others with lower density of rhamnose – “smooth regions”.
The neutral sugars are mainly D-galactose, L-arabinose and D-xylose; the types and proportions of neutral sugars vary with the origin of pectin.
A third structural type of pectin is Rhamnogalacturonan II, which is a less frequent complex, highly branched polysaccharide.
Isolated pectin has a molecular weight of typically 60 - 130 000 g/mol, varying with origin and extraction conditions.
In nature, around 80% of carboxyl groups of galacturonic acid are esterified with methanol. This proportion is decreased more or less during pectin extraction.
The ratio of esterified to non-esterified galacturonic acid determines the behavior of pectin in food applications.
This is why pectins are classified as high- vs. low-ester pectins – or in short HM vs. LM-pectins, with more or less than half of all the galacturonic acid esterified.
The non-esterified galacturonic acid units can be either free acid or salts with sodium, potassium or calcium.
The salt of partially esterified pectins are called pectinates, if the degree of esterification is below 5% the salts are called pectates, the insoluble acid form, pectic acid.
Some plants like sugar-beet, potatoes and pears contain pectins with acetylated galacturonic acid in addition to methyl esters.
Acetylation prevents gel-formation but increases the stabilisating and emulsifying effects of pectin.
E440b (Amidated pectin) is a modified form of pectin. Here, some of the galacturonic acid is converted with ammonia to carboxylic acid amide.
These pectins are more tolerant of varying calcium concentrations that occur in use.
To prepare a pectin-gel, the ingredients are heated, dissolving the pectin. Upon cooling below gelling temperature, a gel starts to form.
If gel formation is too strong, syneresis or a granular texture are the result, whilst weak gelling leads to excessively soft gels.
In high-ester pectins at soluble solids content above 60% and a pH-value between 2.8 and 3.6, hydrogen-bonds and hydrophobic interactions bind the individual pectin chains together.
These bonds form as water is bound by sugar and forces pectin strands to stick together. These form a 3-dimensional molecular net that creates the macromolecular gel.
The gelling-mechanism is called a low-water-activity gel or sugar-acid-pectin gel.
In low-ester pectins, ionic bridges are formed between calcium and carboxylic acid of the galacturonic acid. This is idealised in the so-called “egg box-model”.
Low-ester pectins need calcium to form a gel, but can do so at lower soluble solids and higher pH-values than high-ester pectins.
E440b (Amidated pectin)s behave like low-ester pectins but need less calcium and are more tolerant of excess calcium.
Also, gels from E440b (Amidated pectin) are thermo-reversible – they can be heated and after cooling solidify again, whereas conventional pectin-gels will afterwards remain liquid.
Within high ester pectins, the speed by which pectin gels set is faster with higher than with lower ester pectins.
On the other hand, reactions with calcium increases as the degree of esterification falls.
Similary, lower pH-values or higher soluble solids (normally sugars) increase gelling speed.
Suitable pectins can therefore be selected for jams and for jellies, or for higher sugar confectionery jellies.
Sources and Production
Apples, quince, plums, gooseberries and oranges contain much pectin, while soft fruits like cherries, grapes and strawberries contain little pectin.
Typical levels of pectin in plants are (fresh weight):
apples, apricot approx. 1%
oranges 0.5 - 3.5%
carrots approx. 1.4%
The main raw-materials for pectin production are dried citrus peel or apple pomace, both by-products of juice production.
Pomace from sugar-beet is also used to a small extent.
From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5.
During several hours of extraction, the protopectin loses some of its branching and chain-length and goes into solution.
After filtering, the extract is concentrated in vacuum and the pectin then precipitated by adding ethanol or isopropanol.
An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations; pectin also precipitates with proteins and detergents).
Precipitated pectin is then separated, washed and dried. Treating the initial pectin with dilute acid leads to low-esterified pectins.
When this process includes ammonium hydroxide, E440b (Amidated pectin)s are obtained.
After drying and milling pectin is usually standardised with sugar and sometimes calcium-salts or organic acids to have optimum performance in a particular application.
Worldwide, approximately 40,000 metric tons of pectin are produced every year
E440b (Amidated pectin) (form of LM pectin)
Needs less calcium to work (more tolerant of excess calcium)
Thermo-reversible (may reheat product and when cooled, will solidify again)
Common brands
Ball Low or No-Sugar Needed (calcium added)
Pomona’s Pectin (calcium powder included in package with directions for use)
Pectin benefits
Reduces the postprandial levels of glucose
In 2012, the European Food Safety Authority Panel took into account the consistency of a post-prandial blood glucose-lowering effect of pectins consumed in foods or meals across the studies considered, and that the mechanism by which pectins could exert the claimed effect is well known.
On the basis of the data presented, the European Food Safety Authority Panel concludes that a cause and effect relationship has been established between the consumption of pectins and a reduction of post-prandial glycemic responses.
The European Food Safety Authority Panel considers that, in order to bear the claim, foods should provide at least 10 g of pectins per meal.
The target population is adults willing to reduce their post-prandial glycemic responses.
Maintenance of normal blood cholesterol concentrations
In weighing the evidence, the European Food Safety Authority Panel took into account the consistency of the total and LDL “bad” cholesterol lowering effect of pectins across the studies considered, and that the mechanism by which pectins could exert the claimed effect is well known.
On the basis of the data presented, the European Food Safety Authority Panel concludes that a cause and effect relationship has been established between the consumption of pectins and maintenance of normal blood cholesterol concentrations.
The European Food Safety Authority Panel considers that, in order to bear the claim, foods should provide at least 6 g per day of pectins in one or more servings.
The target population is adults.
Sources of pectin
Pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits contain large amounts of pectin, while soft fruits, like cherries, grapes, and strawberries, contain small amounts of pectin.
Typical levels of pectin in fresh plants are:
apples, 1–1.5%
apricots, 1%
cherries, 0.4%
oranges, 0.5–3.5%
carrots 1.4%
citrus peels, 30%
The main raw materials for pectin production are dried citrus peels or apple pomace, both by-products of juice production.
Pomace from sugar beets is also used to a small extent.
From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5.
During several hours of extraction, the protopectin loses some of its branching and chain length and goes into solution.
After filtering, the extract is concentrated in a vacuum and the pectin is then precipitated by adding ethanol or isopropanol.
An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations, pectin also precipitates with proteins and detergents).
Alcohol-precipitated pectin is then separated, washed and dried.
Treating the initial pectin with dilute acid leads to low-esterified pectins. W
hen this process includes ammonium hydroxide (NH3(aq)), E440b (Amidated pectin)s (E 440ii) are obtained.
E440b (Amidated pectin) consists mainly of the partial methyl esters and amides of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts.
SYNONYMS
BETA-D-GALACTOPYRANURONIC ACID
18968-14-4
beta-D-galacturonic acid
UNII-55NG3O9NDD
(2S,3R,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid
55NG3O9NDD
oligogalacturonide
SCHEMBL3407163
CHEBI:47954
Galactopyranuronic acid, beta-D-
ZINC4097542
MFCD00006618
DB03652
C08348
