E440 - Pectins

At a glance

• What it is: Pectins are soluble fibers from fruit peels and pulp; they work as gelling, thickening, and stabilizing agents.
• Where it’s used: Jams, jellies, fruit spreads, fruit fillings, dairy drinks, confectionery, and some baked goods.
• Label names: “Pectin,” “E440,” sometimes “amidated pectin” for a special type.
• Dietary notes: Plant-based and typically vegan; can add a small amount of fiber.
• Safety: Approved in the U.S. and EU for many foods when used as intended; special limits apply in certain infant foods used under medical care.

Why is Pectins added to food?

Pectin gives foods body and texture. In high-sugar, acidic foods like jam, it forms a firm gel that holds fruit pieces in place. In low-sugar or neutral products, a different type of pectin works with calcium to make a soft, elastic gel, which helps stabilize yogurt drinks and fruit preparations.

Food makers choose between:

• High‑methoxyl (HM) pectin for classic jams and jellies.
• Low‑methoxyl (LM) pectin for low‑sugar or calcium‑set gels.
• Amidated LM pectin, which is more flexible to process and often easier to gel at lower calcium levels.

What foods contain Pectins?

You’re most likely to see pectin in:

• Fruit products: jams, jellies, marmalades, fruit spreads, pie fillings, and glazes.
• Dairy and plant-based drinks: fruit yogurt drinks and smoothies.
• Confectionery: fruit gels and pastes.
• Bakery: fruit fillings that need to stay stable during baking.
• Beverages: to add body or keep pulp evenly mixed.

On labels it appears as “pectin” or “E440.”

What can replace Pectins?

Alternatives depend on the recipe and texture needed:

• For firm fruit gels: agar, gellan gum, or carrageenan.
• For creamy or pourable textures: xanthan gum, guar gum, or locust bean gum.
• For broad thickening: modified starches or acacia gum.
• For animal-derived gels: gelatine.

Each behaves differently with sugar, acid, heat, and calcium, so swaps are not one‑to‑one.

How is Pectins made?

Commercial pectin is extracted from citrus peels or apple pomace (the pressed fruit left from juicing). Producers heat the plant material with hot, slightly acidic water, filter the liquid, and then precipitate the pectin—often with alcohol—before drying and milling it into a powder. Some pectin is “amidated,” which means part of its structure is gently treated with ammonia to improve gelling in low‑sugar foods.¹ Manufacturers may blend pectin with sugars or buffers to make it easier to use in recipes.²

Is Pectins safe to eat?

Yes. In the United States, pectin is affirmed as GRAS (Generally Recognized As Safe) when used in line with good manufacturing practice.³ In the European Union, regulators re‑evaluated pectin (E 440) and found no safety concern at reported uses and levels in the general population.¹ For special medical foods for infants (for example, thickened formulas used under medical supervision), the EU set specific limits and conditions of use.⁴

Large amounts may cause mild digestive discomfort in some people, as with other soluble fibers. If you have questions about using pectin in infant or medical diets, talk with a healthcare professional.

Does Pectins have any benefits?

In food, pectin’s job is to gel and thicken. In the body, pectin counts as soluble dietary fiber. Soluble fiber as part of a healthy eating pattern helps support normal digestion and can contribute to heart‑healthy diets.⁵ Pectin in processed foods is usually present in small amounts, so whole fruits, vegetables, legumes, and whole grains remain the main sources of fiber.

Who should avoid Pectins?

• Infants using special medical foods should follow product directions and medical advice, because these products have specific limits for pectin use.⁴
• People who notice gas or bloating from added fibers may prefer products with less or no pectin.
• Pectin is plant‑derived and typically non‑allergenic; however, anyone with a diagnosed sensitivity should avoid it and consult a clinician if unsure.¹

Myths & facts

• “Pectin is the same as gelatin.” False. Pectin is plant‑based; gelatin comes from animal collagen and sets in different ways.
• “Pectin is artificial.” False. Pectin is extracted from fruit like citrus and apples; its function comes from natural plant cell walls.
• “Pectin only works with lots of sugar.” Not always. Low‑methoxyl and amidated pectins can gel with calcium in low‑sugar foods.
• “Pectin makes all products solid.” Not necessarily. It can make firm gels (jam) or just add body and stability (yogurt drinks).

Pectins in branded foods

On ingredient lists, look for “pectin,” “E440,” “pectin (E440),” or “amidated pectin.” You’ll commonly see it on jams, marmalades, fruit spreads, fruit yogurts and smoothies, fruit candies, and pie fillings. If you need to avoid or limit added fibers, check the label and choose versions without pectin.

References

Footnotes

1. Re‑evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives — EFSA Journal (2017). https://www.efsa.europa.eu/en/efsajournal/pub/4866 ↩ ↩² ↩³

2. Pectin (INS 440) — JECFA specifications summary (Codex GSFA). http://www.fao.org/gsfaonline/additives/details.html?id=133 ↩

3. Pectin — 21 CFR 184.1588 (U.S. eCFR). https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-184/section-184.1588 ↩

4. Safety of pectin (E 440i) and amidated pectin (E 440ii) for uses in foods for infants below 16 weeks and in foods for special medical purposes — EFSA Journal (2019). https://www.efsa.europa.eu/en/efsajournal/pub/5865 ↩ ↩²

5. Dietary Fiber — Office of Dietary Supplements, NIH. https://ods.od.nih.gov/factsheets/DietaryFiber-Consumer/ ↩