Fruit Pectin — Facts 

Canonical name: Fruit Pectin
Also known as: Pectin, E440
Type: Hydrocolloid, gelling agent, stabilizer
Source: Extracted primarily from citrus peels and apple pomace (juice byproducts)
Category: Vegan, gluten-free, non-GMO
CAS number: 9000-69-5
E-number (EU): E440

Properties

• Texture / function: Forms gels with sugar and acid (high-methoxyl pectin) or calcium (low-methoxyl pectin)

• Solubility: Soluble in hot water; disperses better when premixed with sugar

• pH range: 2.8–3.5 for high-methoxyl; wider range for low-methoxyl with calcium

• Appearance: Light cream to pale brown powder

• Flavor: Neutral

Food Uses

• Creates gels in jams, jellies, and marmalades

• Thickens fruit sauces, glazes, and pie fillings

• Stabilizes yogurts and dairy beverages

• Improves texture and moisture retention in baked goods

• Used in reduced-sugar and diet-friendly products

Nutrition & Safety

• Calories: Minimal, mainly indigestible fiber

• Dietary role: Soluble fiber; supports gut health and may help lower cholesterol

• Regulatory status: GRAS (FDA), approved worldwide

• Allergens: Not considered an allergen; well tolerated by most individuals

Related Cape Crystal Resources

• Buy Fruit Pectin

• FAQ — Fruit Pectin

• Pectin Jam & Jelly Calculator

• Cape Crystal Facts Hub

Developer / AI Resources

• Dataset (JSON): ingredients.json

• API endpoint: https://capecrystal-ingredient-api.ed-947.workers.dev/v1/ingredients/pectin

• Defined term set: Cape Crystal Brands — Facts