E440a - Pectin

Functions: Emulsifier, Stabiliser, Thickener

Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It 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. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. - Wikipedia

Names: Pectine, CAS 9000-69-5, Pectate de sodium, Sodium pectate, CAS 90999-05-6, Pectate de potassium, Pectate d'ammonium

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