E440ii - Amidated pectin

Origin

Amidated pectin (E440ii) is a modified form of pectin, a naturally occurring structural polysaccharide found in the cell walls of plants, particularly fruits. It is primarily derived from citrus fruits (such as lemons, limes, and oranges) and apples (pomace). The amidation process involves introducing amide groups (-CONH2) into the pectin molecule, which alters its properties and functionality compared to non-amidated pectin (E440i). The degree of amidation affects the gelling properties and calcium sensitivity of the pectin.

Usage

Amidated pectin is used as a gelling agent, thickener, and stabilizer in a wide range of food products. Its ability to form gels with lower sugar concentrations and in the presence of calcium ions makes it particularly useful in low-sugar jams, jellies, and fruit preparations. It is also employed in dairy products, such as yogurt and desserts, to improve texture and stability. In addition, amidated pectin can be found in confectionery, bakery fillings, and fruit-based beverages. The specific application depends on the degree of amidation, which influences the gel strength and setting time.

Side Effects

Amidated pectin is generally recognized as safe (GRAS) for use in food. It is a dietary fiber and is not significantly absorbed by the body. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has not established a numerical Acceptable Daily Intake (ADI) for pectin, indicating that it poses a low risk to human health at levels typically used in food. However, excessive consumption of pectin-containing foods may lead to gastrointestinal discomfort, such as bloating or diarrhea, in some individuals. Allergic reactions to pectin are rare.