PECTINS
Prepared at the 71st JECFA (2009) and published in FAO JECFA onographs 7 (2009), superseding specifications prepared at the 68th JECFA (2007) and published in FAO JECFA Monographs 4 (2007). A group ADI “not specified” was established for pectins and amidated pectins, singly or in combination at the 25th JECFA in 1981.SYNONYMS INS No. 440
DEFINITION Consists mainly of the partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium and ammonium salts; obtained
by extraction in an aqueous medium of appropriate edible plant material, usually citrus fruits or apples; no organic precipitants shall
be used other than methanol, ethanol and isopropanol; in some types a portion of the methyl esters may have been converted to
primary amides by treatment with ammonia under alkaline conditions. Sulfur dioxide may be added as a preservative.
The commercial product is normally diluted with sugars for standardization purposes. In addition to sugars, pectins may be mixed with suitable food-grade buffer salts required for pH control and desirable setting characteristics. The article of commerce may be further specified as to pH value, gel strength, viscosity, degree of esterification, and setting characteristics.
C.A.S. number 9000-69-5
DESCRIPTION White, yellowish, light greyish or light brownish powder
FUNCTIONAL USES Gelling agent, thickener, stabilizer, emulsifier
