E440 (b) - Amidated Pectin

Characteristic

Amidated pectin - E440 (b) is a modified form of pectin. Part of galacturonic acid - monosaccharide, which is a major component of pectin, is converted with ammonia into a carboxylic acid amide. Amidated pectins are more tolerant to the various concentrations of calcium that are produced during its use.

To prepare a pectin gel, the pectin is dissolved when the ingredients are heated. After cooling below the gelling temperature, a gel begins to form. If this process is done too quickly, the result will be syneresis or granular texture, while weaker gelling leads to softer gels.

Amidated pectins behave like low-ester pectins, but need less calcium and are more tolerant of excess of this mineral. Amidated pectin gels are also thermoreversible. They can be heated and re-cured after cooling, while ordinary pectin gels remain liquid after heating.

• 1–1.5% - apples;
• 1% - apricots;
• 0.4% - cherries;
• 0.5-3.5% - oranges;
• 1.4% - carrots;
• 30% - citrus peels;
• 15% - rose hips.

Pears, apples, guavas, quinces, plums, gooseberries, oranges and other citrus fruits contain large amounts of pectin, while soft fruits such as cherries, grapes and strawberries contain small amounts of pectin.

The main raw materials for the production of pectin are dried citrus peels or apple peel, as by-products of juice production. Sugar beet cake is also used, but to a lesser extent. Pectin is extracted from these raw materials by adding hot dilute acid at pH values ​​from 1.5 to 3.5. During several hours of extraction, the protopectin loses part of its branch and chain length and passes into solution. After filtration, the extract was concentrated in vacuo and the pectin was precipitated by the addition of ethanol or isopropanol. The old technique of precipitating pectin with aluminum salts is no longer used (apart from alcohols and polyvalent cations, pectin is also precipitated with proteins and detergents).

The pectin precipitated from the alcohol is then separated, washed and dried. Treatment of the original pectin with dilute acid results in low esterified pectins. When this process involves ammonium hydroxide (NH3 (aq)), amidated pectins are obtained . After drying and grinding, pectin is usually standardized with sugar and sometimes with calcium salts or organic acids to have optimal effectiveness in specific applications.

Use

The main use of pectin is as a gelling and thickening agent, as well as a stabilizer in food. Its main application is to give a jelly-like consistency to jams and marmalades, which would otherwise be ordinary sweet juices. Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low-calorie jams.

The use of semi-synthetic amidated pectin in the production of some fermented milk products improves the structure and organoleptic properties of the products.

For household use, pectin is used as an ingredient in gelling sugar (also known as jelly sugar), where it is diluted to the correct concentration with sugar and a little citric acid to adjust the pH.

In some countries, pectin is also available as a solution, extract or as a mixed powder for making homemade jam.

High-ester pectins are used for ordinary jams and marmalades that contain more than 60% sugar and soluble fruit solids. Low ester and amidated pectins require less sugar to prepare dietary products.

Impact on humans

According to the Joint Expert Commission on Food Additives (JECFA), ordinary pectins are completely harmless to the human body and can be used in unlimited quantities. However, there is a certain allowable daily intake for amidated pectin - E440 (b) , which is 25 mg / kg body weight .