PRODUCTS

E440a (Pectin)

CAS NUMBER: 18968-14-4

UNII NUMBER: 55NG3O9NDD

MOLECULAR FORMULA: C6H10O7

MOLECULAR WEIGHT: 194.14

IUPAC NAME: (2S,3R,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid

E440a (Pectin) is a structural acidic heteropolysaccharide contained in the primary and middle lamella and cell walls of terrestrial plants.
E440a (Pectin)'s main component is galacturonic acid, a sugar acid derived from galactose.
E440a (Pectin) was first isolated and described in 1825 by Henri Braconnot.

E440a (Pectin) is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies.
E440a (Pectin) is also used in dessert fillings, medicines, sweets, as a stabiliser in fruit juices and milk drinks, and as a source of dietary fibre.

E440a (Pectin) is a complex starch derived from plants.
E440a (Pectin)'s used to gel foods like fruit preserves - jams and jellies - and gummy candy.
While there are vegetables that are high in E440a (Pectin), most E440a (Pectin) sold in grocery stores comes from fruit like citrus peel, and for this reason, it's sometimes labeled as fruit E440a (Pectin).

What Is E440a (Pectin) Used For?
E440a (Pectin) is most commonly used in jam and jelly-making, particularly with fruit that is low in E440a (Pectin).
You can tell if a fruit is low in E440a (Pectin) if it's squishy: strawberries, for example, are low in E440a (Pectin), while apples are high in E440a (Pectin).
In addition, ripe fruits are lower in E440a (Pectin) than less ripe fruits.

E440a (Pectin) is the gelling ingredient in many clear glazes for the beautiful fruit tarts you see in a bakery.
Using heated, strained apricot jam or jelly is a good alternative when you want to glaze a tart, because these spreads are high in E440a (Pectin).

E440a (Pectin)'s also a common ingredient listed on store-bought gummy candies, because it helps the gummies become firm and hold their shape.
Finally, E440a (Pectin) has uses beyond the culinary world.
E440a (Pectin)'s added to laxatives and throat lozenges to bolster their fiber.
And E440a (Pectin)’s the glue used to hold the tobacco leaves in cigars.

What Is E440a (Pectin) Made Of?
E440a (Pectin) is a naturally-occurring, polysaccharide starch found in the cell walls of most fruits and vegetables.
Here it serves as the glue that holds the cell walls together.
E440a (Pectin) is most abundant in apples, plums, quince, and the peel and pulp of citrus fruits.
Once extracted from these plants (most commonly citrus fruits), E440a (Pectin) can be sold commercially in either powder, liquid, or even frozen (instant) form.

Biology of E440a (Pectin):
In plant biology, E440a (Pectin) consists of a complex set of polysaccharides that are present in most primary cell walls and are particularly abundant in the non-woody parts of terrestrial plants.
E440a (Pectin) is a major component of the middle lamella, where it helps to bind cells together, but is also found in primary cell walls.
E440a (Pectin) is deposited by exocytosis into the cell wall via vesicles produced in the golgi.

The amount, structure and chemical composition of E440a (Pectin) differs among plants, within a plant over time, and in various parts of a plant.
E440a (Pectin) is an important cell wall polysaccharide that allows primary cell wall extension and plant growth.
During fruit ripening, E440a (Pectin) is broken down by the enzymes E440a (Pectin)ase and E440a (Pectin)esterase, in which process the fruit becomes softer as the middle lamellae break down and cells become separated from each other.
A similar process of cell separation caused by the breakdown of E440a (Pectin) occurs in the abscission zone of the petioles of deciduous plants at leaf fall.

E440a (Pectin) has been observed to have some function in repairing the DNA of some types of plant seeds, usually desert plants.
E440a (Pectin)aceous surface pellicles, which are rich in E440a (Pectin), create a mucilage layer that holds in dew that helps the cell repair its DNA.
Consumption of E440a (Pectin) has been shown to slightly (3-7%) reduce blood LDL cholesterol levels.

The effect depends upon the source of E440a (Pectin); apple and citrus E440a (Pectin)s were more effective than orange pulp fibre E440a (Pectin).
The mechanism appears to be an increase of viscosity in the intestinal tract, leading to a reduced absorption of cholesterol from bile or food.
In the large intestine and colon, microorganisms degrade E440a (Pectin) and liberate short-chain fatty acids that have positive influence on health (prebiotic effect).

Chemistry of E440a (Pectin):
E440a (Pectin)s, also known as pectic polysaccharides, are rich in galacturonic acid.
Several distinct polysaccharides have been identified and characterised within the pectic group. Homogalacturonans are linear chains of α-(1–4)-linked D-galacturonic acid.
Substituted galacturonans are characterised by the presence of saccharide appendant residues (such as D-xylose or D-apiose in the respective cases of xylogalacturonan and apiogalacturonan) branching from a backbone of D-galacturonic acid residues.
Rhamnogalacturonan I E440a (Pectin)s (RG-I) contain a backbone of the repeating disaccharide: 4)-α-D-galacturonic acid-(1,2)-α-L-rhamnose-(1. From many of the rhamnose residues, sidechains of various neutral sugars branch off.
The neutral sugars are mainly D-galactose, L-arabinose and D-xylose, with the types and proportions of neutral sugars varying with the origin of E440a (Pectin).

Another structural type of E440a (Pectin) is rhamnogalacturonan II (RG-II), which is a less frequent, complex, highly branched polysaccharide.
Rhamnogalacturonan II is classified by some authors within the group of substituted galacturonans since the rhamnogalacturonan II backbone is made exclusively of D-galacturonic acid units.
Isolated E440a (Pectin) has a molecular weight of typically 60,000–130,000 g/mol, varying with origin and extraction conditions.

In nature, around 80 percent of carboxyl groups of galacturonic acid are esterified with methanol.
This proportion is decreased to a varying degree during E440a (Pectin) extraction.
E440a (Pectin)s are classified as high- vs. low-methoxy E440a (Pectin)s (short HM-E440a (Pectin)s vs. LM-E440a (Pectin)s), with more or less than half of all the galacturonic acid esterified.
The ratio of esterified to non-esterified galacturonic acid determines the behaviour of E440a (Pectin) in food applications
E440a (Pectin)s can form a gel under acidic conditions in the presence of high sugar concentrations, while LM-E440a (Pectin)s form gels by interaction with divalent cations, particularly Ca2+, according to the idealized ‘egg box’ model, in which ionic bridges are formed between calcium ions and the ionised carboxyl groups of the galacturonic acid.

High-ester E440a (Pectin)s set at higher temperatures than low-ester E440a (Pectin)s.
However, gelling reactions with calcium increase as the degree of esterification falls.
Similarly, lower pH-values or higher soluble solids (normally sugars) increase gelling speeds.
Suitable E440a (Pectin)s can therefore be selected for jams and jellies, or for higher-sugar confectionery jellies.

Sources and Production:
-Pears
-apples
-guavas
-quince
-plums
-gooseberries
-oranges and other citrus fruits contain large amounts of E440a (Pectin), while soft fruits, like cherries, grapes, and strawberries, contain small amounts of E440a (Pectin).

Typical levels of E440a (Pectin) in fresh fruits and vegetables are:
*Apples, 1–1.5%

*Apricots, 1%

*Cherries, 0.4%

*Oranges, 0.5–3.5%

*Carrots 1.4%

*Citrus peels, 30%

*Rose hips, 15%

The main raw materials for E440a (Pectin) production are dried citrus peels or apple pomace, both by-products of juice production.
Pomace from sugar beets is also used to a small extent.
From these materials, E440a (Pectin) is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5
During several hours of extraction, the protoE440a (Pectin) loses some of its branching and chain length and goes into solution.
After filtering, the extract is concentrated in a vacuum and the E440a (Pectin) is then precipitated by adding ethanol or isopropanol.
An old technique of precipitating E440a (Pectin) with aluminium salts is no longer used (apart from alcohols and polyvalent cations, E440a (Pectin) also precipitates with proteins and detergents).

Alcohol-precipitated E440a (Pectin) is then separated, washed, and dried. Treating the initial E440a (Pectin) with dilute acid leads to low-esterified E440a (Pectin)s.
When this process includes ammonium hydroxide (NH3(aq)), amidated E440a (Pectin)s are obtained.
After drying and milling, E440a (Pectin) is usually standardised with sugar, and sometimes calcium salts or organic acids, to optimise performance in a particular application.

USES OF E440a (Pectin):
The main use for E440a (Pectin) is as a gelling agent, thickening agent and stabiliser in food.
The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
E440a (Pectin) also reduces syneresis in jams and marmalades and increases the gel strength of low-calorie jams.
For household use, E440a (Pectin) is an ingredient in gelling sugar (also known as "jam sugar") where it is diluted to the right concentration with sugar and some citric acid to adjust pH.
In some countries, E440a (Pectin) is also available as a solution or an extract, or as a blended powder, for home jam making.

For conventional jams and marmalades that contain above 60% sugar and soluble fruit solids, high-ester E440a (Pectin)s are used.
With low-ester E440a (Pectin)s and amidated E440a (Pectin)s, less sugar is needed, so that diet products can be made.
Water extract of aiyu seeds is traditionally used in Taiwan to make aiyu jelly, where the extract gels without heating due to low-ester E440a (Pectin)s from the seeds and the bivalent cations from the water.

E440a (Pectin) is used in confectionery jellies to give a good gel structure, a clean bite and to confer a good flavour release.
E440a (Pectin) can also be used to stabilise acidic protein drinks, such as drinking yogurt, to improve the mouth-feel and the pulp stability in juice based drinks and as a fat substitute in baked goods.
Typical levels of E440a (Pectin) used as a food additive are between 0.5 and 1.0% – this is about the same amount of E440a (Pectin) as in fresh fruit.

In medicine, E440a (Pectin) increases viscosity and volume of stool so that it is used against constipation and diarrhea.
Until 2002, it was one of the main ingredients used in Kaopectate a medication to combat diarrhea, along with kaolinite.
E440a (Pectin) has been used in gentle heavy metal removal from biological systems.
E440a (Pectin) is also used in throat lozenges as a demulcent.

In cosmetic products, E440a (Pectin) acts as a stabiliser.
E440a (Pectin) is also used in wound healing preparations and speciality medical adhesives, such as colostomy devices.

Sriamornsak revealed that E440a (Pectin) could be used in various oral drug delivery platforms, e.g., controlled release systems, gastro-retentive systems, colon-specific delivery systems and mucoadhesive delivery systems, according to its intoxicity and low cost.
E440a (Pectin) was found that E440a (Pectin) from different sources provides different gelling abilities, due to variations in molecular size and chemical composition.
Like other natural polymers, a major problem with E440a (Pectin) is inconsistency in reproducibility between samples, which may result in poor reproducibility in drug delivery characteristics.

In ruminant nutrition, depending on the extent of lignification of the cell wall, E440a (Pectin) is up to 90% digestible by bacterial enzymes.
Ruminant nutritionists recommend that the digestibility and energy concentration in forages be improved by increasing E440a (Pectin) concentration in the forage.
In cigars, E440a (Pectin) is considered an excellent substitute for vegetable glue and many cigar smokers and collectors use E440a (Pectin) for repairing damaged tobacco leaves on their cigars.

History of E440a (Pectin):
E440a (Pectin) was first isolated and described in 1825 by Henri Braconnot, though the action of E440a (Pectin) to make jams and marmalades was known long before.
To obtain well-set jams from fruits that had little or only poor quality E440a (Pectin), E440a (Pectin)-rich fruits or their extracts were mixed into the recipe.

During the Industrial Revolution, the makers of fruit preserves turned to producers of apple juice to obtain dried apple pomace that was cooked to extract E440a (Pectin).
Later, in the 1920s and 1930s, factories were built that commercially extracted E440a (Pectin) from dried apple pomace, and later citrus peel, in regions that produced apple juice in both the US and Europe.
E440a (Pectin) was first sold as a liquid extract, but is now most often used as dried powder, which is easier than a liquid to store and handle

E440a (Pectin) is a polysaccharide starch found in the cell walls of fruits and vegetables.
In terms of food composition, E440a (Pectin) is a gelling agent.

E440a (Pectin) partially mimics the effects of gelatin, but unlike gelatin—which is sourced from animals—E440a (Pectin) comes entirely from plants.
Both liquid E440a (Pectin) and dry E440a (Pectin) are found in a wide variety of foods, from homemade freezer jams to mass-produced gummy candies.

The amount of E440a (Pectin) found in fruits and vegetables will vary considerably.
As a general rule, firmer fruits have high E440a (Pectin) levels, while squishy fruits have lower levels.
Ripe fruits also have lower E440a (Pectin) levels than unripe ones.

What Is E440a (Pectin) Used For?
A wide variety of recipes make use of E440a (Pectin).

-E440a (Pectin) is routinely used in marmalades, jams, and jellies, because when it’s cooked at a high temperature with acid and sugar, it creates that nice gelatinous texture.
-Fruits that produce high levels of their own E440a (Pectin) usually need very little added sugar and E440a (Pectin) to make a jam.
(In some cases, these jellies can be made with no sugar added whatsoever.)
-Fruits that are lower in E440a (Pectin), however, often need both.
But if you don’t want to add an excessive amount of sugar—which is common in berry jams, for example—you can add E440a (Pectin) instead without affecting the flavor.
-E440a (Pectin) is also used for making tarts which need a firm, slightly gelatinous texture, or for creating a clear fruit glaze called nappage.
-Some types of medicine incorporate E440a (Pectin) as well, but these require considerably less E440a (Pectin) than dessert recipes.

E440a (Pectin) is a carbohydrate found in fruits, and is particularly rich in the rind of citrus fruits and in apples.
E440a (Pectin) is a gelling agent and contributes to the solidification of jams.

PHYSICAL PROPERTIES:

-Molecular Weight: 194.14

-XLogP3-AA: -2.3

-Exact Mass: 194.04265265

-Monoisotopic Mass: 194.04265265

-Topological Polar Surface Area: 127 Å²

-Heavy Atom Count: 13

-Formal Charge: 0

-Physical Description: Solid

-Melting Point: 142-144 °C

E440a (Pectin)’s a soluble fiber known as a polysaccharide, which is a long chain of indigestible sugars.
When heated in the presence of liquid, E440a (Pectin) expands and turns into a gel, making it a great thickener for jams and jellies

E440a (Pectin) is primarily used in food production and home cooking as a thickener.
E440a (Pectin)’s added to commercially produced and homemade jams, jellies, and preserves.
E440a (Pectin) may likewise be added to flavored milk and drinkable yogurt as a stabilizer.

CHEMICAL PROPERTIES:

-Hydrogen Bond Donor Count: 5

-Hydrogen Bond Acceptor Count: 7

-Rotatable Bond Count: 1

-Complexity: 205

-Isotope Atom Count: 0

-Defined Atom Stereocenter Count: 5

-Undefined Atom Stereocenter Count: 0

-Defined Bond Stereocenter Count: 0

-Undefined Bond Stereocenter Count: 0

-Covalently-Bonded Unit Count: 1

-Compound Is Canonicalized: Yes

For home kitchen use, E440a (Pectin) is sold as a white or light-brown powder or a colorless liquid.
E440a (Pectin) is also used as a soluble fiber supplement, which is often sold in capsule form.
Soluble fiber may help relieve constipation, lower cholesterol and triglyceride levels, improve blood sugars, and promote a healthy weight

Fruit E440a (Pectin) is a starch that is naturally present in fruits and berries.
E440a (Pectin) is a natural product found in Cannabis sativa, Helianthus annuus, and other organisms with data available.

High molecular weight polysaccharides present in the cell walls of all plants. E440a (Pectin)s cement cell walls together.
They are used as emulsifiers and stabilizers in the food industry.
They have been tried for a variety of therapeutic uses including as antidiarrheals, where they are now generally considered ineffective, and in the treatment of hypercholesterolemia.

E440a (Pectin) is a D-galactopyranuronic acid with a beta-configuration at the anomeric center.
E440a (Pectin) is a conjugate acid of a beta-D-galacturonate.

E440a (Pectin) is a carbohydrate found in fruits, and is particularly rich in the rind of citrus fruits and in apples.
E440a (Pectin) is a gelling agent and contributes to the solidification of jams.

E440a (Pectin) also gels in your digestive tract after ingestion, a function that provides numerous health benefits.
Most E440a (Pectin) products are made from apples or citrus peels, both of which are rich sources of this fiber.
E440a (Pectin) occurs as a coarse or fine, yellowish-white, odorless powder that has a mucilaginous taste.

Agricultural Uses:
E440a (Pectin) is a high molecular weight polyuronide.
E440a (Pectin) is related to the carbohydrate family and is present in fruits and berries.

E440a (Pectin) occurs in varying amounts in fruits and plants.
E440a (Pectin) contains carbon, hydrogen and oxygen, and on hydrolysis, yields glycosides and galachronic acid.
E440a (Pectin) can form a gel when it absorbs water.

Commercially, the primary source of the commonly used E440a (Pectin) is lemon and lime peel; other citrus fruits orange and grapefruit may also be used.
E440a (Pectin) is widely used in the food industry, principally in gel preparation.
E440a (Pectin) is also used in making drugs, protective colloids, emulsifying agents, etc

E440a (Pectin) is used as a thickening agent in cosmetic preparations given its gelling properties.
E440a (Pectin) is soothing and mildly acidic and extracted from apples or the inner portion of citrus fruit rind.

E440a (Pectin) is a gum that is the methylated ester of polygacturonic acid.
E440a (Pectin) is obtained from citrus peels and apple pomace.

E440a (Pectin) is obtained from the diluted acid extract from the inner portion of the rind of citrus fruits or from apple pomace.
E440a (Pectin) is a purified carbohydrate product isolated from the rinds of citrus fruits or green apples.

SYNONYMS:

E440a (Pectin)
BETA-D-GALACTOPYRANURONIC ACID
beta-D-galacturonic acid
(2S,3R,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid
oligogalacturonide
Galactopyranuronic acid, beta-D-
(2S,3R,4S,5R,6R)-3,4,5,6-Tetrahydroxytetrahydro-2H-pyran-2-carboxylic acid