Gelling agent · Ingredients & raw materials
Pectin (INS 440)
8+ suppliers
Pectin extracted mainly from citrus peel, the gelling agent for jams, jellies, marmalades, fruit fillings and gummies. High methoxyl (HM) pectin sets with high sugar (about 55% solids and above) at low pH, while low methoxyl (LM) pectin gels with calcium for low sugar jams and dairy desserts. FSSAI Appendix A permits it at GMP; typical use 0.3 to 1%.
Type 5
- HM rapid set
- HM medium rapid set
- HM slow set
- LM conventional
- LM amidated
Pack size 4
- 500 g pack
- 1 kg pack
- 5 kg pack
- 25 kg bag
Spec
- INS number
- 440
- Source
- Citrus peel (most), apple pomace
- Degree of esterification
- HM above 50%, LM below 50%
- Jelly grade
- 150 +/- 5 USA-SAG (standardised HM)
- Galacturonic acid
- 65% min
- Loss on drying
- 12% max
- Sulphur dioxide
- 50 mg/kg max
- Standard met
- FSSAI, FCC, JECFA
- Origin
- Made in Maharashtra and imported
- Typical use level
- 0.3 to 1% of finished product
- Shelf life
- 24 months in sealed packs
- Storage
- Cool, dry place; gel strength drops with heat and moisture
- Usual minimum
- 5 kg
- HSN code
- 13022000
- GST
- 5%
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