Specification for Pectins
| References |
INS
No .440 |
|
Pectins |
|
EEC
No. |
E440(i) |
|
Pectin |
|
E440(ii) |
|
Amidated
Pectin |
|
|
|
|
|
CAS. Number |
|
9000-69-5 |
|
EINECS
number |
|
232-553-0
|
Definition
Pectin consists
mainly of the partial methyl esters of polygalacturonic acid and their
sodium, potassium, calcium and ammonium salts. Pectin may naturally
contain acetate or other ester groups.
It is obtained
by extraction into an aqueous medium from 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.
The commercial
product is normally standardized with sugars, and may be buffered
with suitable food grade salts.
Status
| An
approved food additive. |
|
JECFA |
ADI
Not Specified |
|
SCF
(Europe) |
ADI Not specified |
|
FDA
|
GRAS
21 CFR §184.1588 |
Description
A
white, yellowish, light grayish or light brownish powder.
Functional
Uses
Typically
as gelling agent, thickening agent, stabilizer.
Characteristics
Identification
Tests
| A. |
Enzyme
Degradation |
Degraded
by pure pectate Iyase with generation of conjugated unsaturation
detectable by UV
absorption at 235 nm.
A suitable pectate lyase and test kit are available from Megazyme
at www.megazyme.com.
|
|
|
|
|
|
|
|
|
|
| B. |
Test
for amide group |
Amidated
pectins converted to the free acid form react positively by liberation
of ammonia with cold alkali. |
IPPA Specifications
for Pectins
Purity Tests
|
Loss on
drying
|
|
Not
more than 12.0% (105°C, 2 h) |
| Sulphur
dioxide |
|
Not
more than 50 mg/kg |
| Acid-insoluble
ash |
|
Not
more than 1.0% |
| Insoluble
materials |
|
Not
more than 3.0% in alkali plus sequestrant |
| Free
methanol, ethanol and isopropanol
|
|
Not
more than 1.0% singly or in combination |
| Nitrogen
content |
|
Not
more than 2.5% after washing with acid and ethanol |
| Arsenic |
|
Not
more than 3 mg/kg |
| Lead |
|
Not
more than 5 mg/kg |
| Cadmium |
|
Not
more than 1 mg/kg |
| Mercury |
|
Not
more than 1 mg/kg |
| Heavy
Metals (as lead) |
|
Not
more than 20 mg/kg |
| Galacturonic
acid |
|
Not
less than 65% calculated on the ash-free and dried bases |
| Degree
of amidation |
|
Not
more than 25%, of total carboxyl groups of pectin |
Test Methods
The recommended
test methods are as published in the IPPA Methods Manual. Where the
manual does not contain a relevant method, the method indicated in
the JECFA Specification should be used. See General Methods (Guide
to JEFCA Specifications), FNP 5/ Rev. 2 (1991)
Abbreviations
| ADI
|
Acceptable
Daily Intake |
| CAS
|
Chemical
Abstracts Serial number |
| EEC |
European
Economic Community |
| EINECS |
European Inventory of Existing Chemical Substances |
| FAO |
Food
and Agriculture Organisation (of the United Nations) |
| FDA |
Food
and Drug Administration (of the USA) |
| GRAS |
Generally
Recognised As Safe |
| INS |
International
Numbering System (Codex Alimentarius numbers for food additives) |
| JECFA |
Joint
Expert Committee for Food Additives (FAO/WHO) |
| SCF |
Scientific
Committee for Food (the European Union expert committee) |
