Comparing E440A - Pectin vs E440B - pectin amide
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Popular questions
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).
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.
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.
Is pectin vegan?
Yes—pectin is plant-derived and considered vegan; even amidated pectins use ammonia, not animal ingredients.
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.
How to tell if your pectin is amidated?
Check the ingredient list or spec sheet: amidated pectin is labeled “amidated pectin,” “LM amidated,” or E440b (sometimes with a degree of amidation/DA); if it says E440a or just “pectin/high‑methoxyl pectin,” it’s non‑amidated. Consumer clue: amidated LM pectin typically gels with a small amount of added calcium and works in low‑sugar recipes, whereas “regular/classic” pectin that needs lots of sugar is non‑amidated HM.
What is non-amidated pectin?
Non‑amidated pectin (E440a) is pectin whose carboxyl groups aren’t converted to amides; it exists as high‑methoxyl (gels with high sugar and low pH) and low‑methoxyl non‑amidated (gels with calcium). Unlike amidated pectin, it usually requires more sugar (HM) or more calcium (LM) and forms less heat‑reversible gels.