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E440ThickenerLow concern
Pectin
In plain words
The short version
A natural gelling agent from fruit peels, central to jam-making and many soft confections.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
No ADI specified. Considered safe and beneficial as a soluble fiber. Studied for cholesterol-lowering effects.
The detail
Extracted from citrus peels and apple pomace, byproducts of juice manufacture. Pectin was first isolated by Henri Braconnot in 1825.
The traditional setting agent in jams, jellies, and marmalades. Also used in fruit fillings, confectionery jellies, yogurt drinks, and pharmaceutical formulations.
Off-white powder, soluble in water. High-methoxyl pectin gels with sugar and acid; low-methoxyl pectin gels with calcium ions. Different grades suit different products.
Permitted globally without restrictive maximums.
Sources
- EFSA ANS Panel — Re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives (2017) — European Food Safety Authority (EFSA Journal), 2017. No numerical ADI needed; no safety concern for general population
- EFSA FAF Panel — Re-evaluation of pectins (E 440i, ii) in foods for infants below 16 weeks and follow-up (2021) — European Food Safety Authority (EFSA Journal), 2021. Infant-specific caveat: recommended lower maximum levels in infant special medical foods
- WHO JECFA database — Pectins (INS 440), 2016 evaluation — World Health Organization / JECFA, 2016. JECFA ADI not specified
- 21 CFR 184.1588 — Pectins (eCFR, current to 13 Oct 2026) — US Office of the Federal Register / FDA, 2026. US GRAS with no limit other than good manufacturing practice; sourced from citrus peel, apple pomace or beet pulp
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.