Amidated pectin

Amidated pectin is a modified form of pectin, a natural polysaccharide found in the cell walls of fruits and vegetables. It is produced by treating pectin with ammonia under controlled conditions. This process alters its gelling properties, making it suitable for a wider range of food applications.

Amidated pectin is primarily used as a gelling agent, thickener, and stabiliser in food products. It is particularly useful in low-sugar or artificial-sweetener jams and jellies, dairy products like yogurt and desserts, and in reformed meat products such as meatballs. Its ability to form stable gels at lower temperatures and in the presence of calcium ions makes it versatile for manufacturers.

Amidated pectin is an authorised food additive in Great Britain, listed on the Register of Food Additive Authorisations. It is assigned the E number E440b. European food safety authorities, including EFSA, have evaluated pectins and their modified forms. They are generally considered safe for consumption at typical intake levels, acting as a source of soluble fibre. No specific health concerns have been widely identified with its use as an authorised food additive.