Comparing E440A - Pectin vs E425I - Konjac gum

Overview

E440A - Pectin

Pectin (E440a) is a plant-based gelling fiber extracted mainly from citrus peels and apple pomace. It helps jams set, keeps fruit preparations stable, and gives beverages and dairy a smooth, consistent texture. Regulators in the U.S. and EU allow pectin in many foods when used according to good manufacturing practice.

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E425I - Konjac gum

Konjac gum (E425i) is a plant-based thickener and gelling agent made from the root (corm) of the konjac plant, Amorphophallus konjac. It helps foods hold water and build a smooth, springy texture while adding very few calories. You’ll see it in noodles, desserts, and many low‑fat or plant‑based products.

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Synonyms
E440a
Pectin
E425i
Konjac gum
Konjak gum
Functions
gelling agentstabilizerthickener
gelling agentstabilizerthickener
Origins
Plant
Plant
Products

Found in 1 products

Found in 111 products

Search rank & volume
#5656K / mo🇺🇸U.S.
#379200 / mo🇺🇸U.S.
Awareness score

×1364.98
over-aware

×0.30
under-aware

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Interest over time for 3 keywords in U.S. during the last 10 years.

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Popular questions

  1. What is fruit pectin?

    Fruit pectin is a plant-derived soluble fiber (a polysaccharide) extracted mainly from citrus peels and apple pomace, used as a gelling agent in foods like jams and jellies. It forms gels in the presence of sugar and acid (or calcium for low-methoxyl types).

  2. Is pectin bad for you?

    No—E440a (pectin) is widely approved and generally recognized as safe at normal food levels. Large supplemental amounts may cause gas or bloating in some people.

  3. What is pectin made of?

    Pectin is made of carbohydrate chains rich in galacturonic acid from plant cell walls, especially citrus fruits and apples. Commercial pectin is extracted from citrus peels or apple pomace.

  4. Is pectin vegan?

    Yes—pectin is plant-derived and considered vegan; even amidated pectins use ammonia, not animal ingredients.

  5. What is pectin used for?

    It’s used as a gelling agent in jams and jellies, and as a thickener/stabilizer in fruit fillings, confectionery, juices, and dairy drinks; it also contributes dietary fiber.

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  1. How much konjac gum to use?

    Typical food-use levels are about 0.1–1.0% by weight for thickening/stabilising; 0.2–0.6% (often with xanthan or carrageenan) for elastic gels; and roughly 1–3% for firm konjac gels/noodles when used with alkali/calcium—adjust to the desired texture and local regulations.

  2. How much pure konjac gum should you take at one time in powder form?

    Do not swallow dry konjac gum powder—it swells rapidly and can cause choking or blockage; it is intended to be fully hydrated in foods. If using glucomannan supplements, follow the product’s directions (single doses are commonly around 1 g with plenty of water), but this refers to E425(ii), not E425(i) gum.

  3. How to use konjac gum?

    Premix the powder with sugar or oil (or other dry ingredients) to prevent clumping, then hydrate with good agitation—often in hot water (about 60–90°C) until fully dispersed. For firm, heat-stable gels, use a small amount of alkali or calcium; konjac works synergistically with xanthan or kappa-carrageenan to build elastic texture.

  4. What is konjac gum xanthan gum used for?

    Together they are used to make stable, elastic, shear-thinning textures in sauces, dressings, plant-based meats, dairy alternatives, and gluten-free doughs, and to form heat-stable gels. The blend improves suspension and freeze–thaw stability compared with either gum alone.

  5. What is konjac root gum?

    Konjac root gum (E425i) is a plant-derived hydrocolloid from the tuber of Amorphophallus konjac, composed mainly of glucomannan, used as a thickener, stabiliser, emulsifier, humectant, and carrier in foods.

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