Pectin (E 440)

Introduction:

Pectins are long-chain carbohydrates, so-called polysaccharides (multiple sugars). Nutritionally, pectin can be classified as dietary fibre. It occurs naturally in the cell walls of all land plants and serves to stabilise them.

Use/Preparation:

The additive pectin (E440) is used as a gelling agent, thickener, stabiliser, coating agent, filler or carrier for other additives (e.g. flavours) in a variety of foods. These include jams and fruit spreads, baked goods (fruit filling and glaze), confectionery, beverages, ice cream, dairy products or ketchup, mayonnaise and sauces. Naturally high in pectin are apples, carrots, apricots, oranges, cherries, gooseberries and citrus fruits.

Health:

Pectins are considered to be harmless. For humans, they are excreted unchanged as indigestible dietary fibres. However, in rare cases pectin is known to be a possible trigger for allergies.

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Average nutritional values	per 100 g