pectin
 
Notes:
used in drug therapy of dumping syndrome. Pectin is a heterosaccharide derived from the cell wall of plants. Pectins vary in their chain lengths, complexity and the order of each of the monosaccharide units. The characteristic structure of pectin is a linear chain of alpha(1-4)linked D-galacturonic acid that forms the pectin-backbone, a homogalacturonan. [HMDB]
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Synonyms   Articles   Notes   Search
CAS Number: 9000-69-5 
ECHA EC Number: 232-553-0
FDA UNII: 47EQO8LE7H
MDL: MFCD00081838
Formula: unspecified
Category: thickeners, gelling agents, stabalizers and emulsifiers
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
PubMed: Search
NCBI: Search
 FDA/DG SANTE Petitions, Reviews, Notices:
184.1588 Pectin, high ester View-review
184.1588 Pectin, low acid View-review
184.1588 Pectinic acid View-review
EU SANCO Pectins View-review
JECFA Food Additive: Pectins
GSFA Codex: Pectins (440)
DG SANTE Food Additives: pectin
DG SANTE Food Contact Materials: pectin
FDA Mainterm: PECTIN
FDA Regulation:
FDA PART 135 -- FROZEN DESSERTS
Subpart B--Requirements for Specific Standardized Frozen Desserts
Sec. 135.140 Sherbet.


FDA PART 145 -- CANNED FRUITS
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.116 Artificially sweetened canned apricots.


FDA PART 145 -- CANNED FRUITS
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.126 Artificially sweetened canned cherries.


FDA PART 145 -- CANNED FRUITS
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.131 Artificially sweetened canned figs.


FDA PART 145 -- CANNED FRUITS
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.136 Artificially sweetened canned fruit cocktail.


FDA PART 145 -- CANNED FRUITS
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.171 Artificially sweetened canned peaches.


FDA PART 145 -- CANNED FRUITS
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.181 Artificially sweetened canned pineapple.


FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.110 Fruit butter.


FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.140 Fruit jelly.


FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.141 Artificially sweetened fruit jelly.


FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.160 Fruit preserves and jams.


FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.161 Artificially sweetened fruit preserves and jams.


FDA PART 173 -- SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Subpart D--Specific Usage Additives
Sec. 173.385 Sodium methyl sulfate.


FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1588 Pectins.
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: white, pale yellow, light gray powder or liquid (est)
Assay: 10.00 to 100.00 % 
Food Chemicals Codex Listed: No
Soluble in:
 water
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Organoleptic Properties:
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: binding agents
emulsion stabilisers
viscosity controlling agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
Anhui Haibei
Pectin
BOC Sciences
For experimental / research use only.
Poly-D-galacturonic acid methyl ester
Bristol Botanicals
Apple Pectin
Cargill, Inc.
Unipectine® pectin
Odor: bland
Use: Pectin is a natural component of plants especially abundant in fruit such as apples and citrus. It is associated with cellulose in plant tissues, where it plays a fundamental role in determining their mechanical properties.
CP Kelco
GENU pHresh™
Flavor: characteristic
for skin feel modification in personal care products.
CP Kelco
GENU® Explorer
Flavor: characteristic
for jams, jellies and bakery fillings.
CP Kelco
GENU® Pectin
Flavor: characteristic
for beverage, dressings, jams, jellies, bakery filings, and pharmaceutical applications.
CP Kelco
SLENDID®
Flavor: characteristic
Specialty Pectin made to mimic a fat-like mouthfeel.
ECSA Chemicals
Pectin
Company Profile
Foodchem International
Pectin
Graham Chemical
Pectin
Kraft Chemical
Pectin
Naturex
Pectins
Pangaea Sciences
Pectin USP
Penta International
APPLE PECTIN, FOOD GRADE
Penta International
APPLE PECTIN, USP
Penta International
PECTIN, CITRUS USP SLOW SET
Qingdao Dacon Trading
Citrus Pectin
Synonyms   Articles   Notes   Search   Top
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LDLo  30000 mg/kg
Food Research. Vol. 13, Pg. 29, 1948.

Dermal Toxicity:
subcutaneous-mouse LD50 6400 mg/kg
Nippon Yakurigaku Zasshi. Japanese Journal of Pharmacology. Vol. 56(1), Pg. 58S, 1960.

Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: thickeners, gelling agents, stabalizers and emulsifiers
Recommendation for pectin usage levels up to:
 not for fragrance use.
 
Recommendation for pectin flavor usage levels up to:
 not for flavor use.
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Safety References:
European Food Safety Authority (EFSA) reference(s):
Re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives
View page or View pdf
ClinicalTrials.gov: search
Daily Med: search
NLM Hazardous Substances Data Bank: Search
Chemical Carcinogenesis Research Information System: Search
Cancer Citations: Search
Toxicology Citations: Search
Env. Mutagen Info. Center: Search
NLM Developmental and Reproductive Toxicity: Search
EPA Substance Registry Services (TSCA): 9000-69-5
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
Chemidplus: 0009000695
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References:
Canada Domestic Sub. List: 9000-69-5
Pubchem (sid): 135320843
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Other Information:
FDA Everything Added to Food in the United States (EAFUS): View
KEGG (GenomeNet): C00714
HMDB (The Human Metabolome Database): HMDB03402
FooDB: FDB023162
YMDB (Yeast Metabolome Database): YMDB00904
Haz-Map: View
Household Products: Search
Wikipedia: View
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
 binding agents 
 emulsion stabilisers 
 viscosity controlling agents 
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Occurrence (nature, food, other): note
 found in nature
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Synonyms:
 apple pectin
 citrus pectin
 genu explorer
 genu pectin
 genu phresh
apple pectin
 pectin aclupectin LA-S03
 pectin FCC aglupectin LA S10HBG
 pectin USP
 pectin, citrus USP slow set
apple pectin, food grade
apple pectin, USP
 pectinic acid
 pre-hydrated pectin 1694 powder
 slendid
 unipectine pectin
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.).
PubMed: Effects of different encapsulation agents and drying process on stability of betalains extract.
PubMed: Assessment of the physical, mechanical, and moisture-retention properties of pullulan-based ternary co-blended films.
PubMed: Extraction of DNA from orange juice, and detection of bacterium Candidatus Liberibacter asiaticus by real-time PCR.
PubMed: The effect of fat replacers on batter and cake properties.
PubMed: Enzyme inactivation in food processing using high pressure carbon dioxide technology.
PubMed: Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.
PubMed: On the formulation design and rheological evaluations of pectin-based functional gels.
PubMed: Influence of cell integrity on textural properties of raw, high pressure, and thermally processed onions.
PubMed: Purification and characterization of the exopolygalacturonase produced by Aspergillus giganteus in submerged cultures.
PubMed: Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.
PubMed: Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins.
PubMed: Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
PubMed: Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
PubMed: The microbiology of cocoa fermentation and its role in chocolate quality.
PubMed: Influence of strawberry yogurt composition on aroma release.
PubMed: The influence of gel strength on aroma release from pectin gels in a model mouth and in vivo, monitored with proton-transfer-reaction mass spectrometry.
PubMed: Partition and release of 21 aroma compounds during storage of a pectin gel system.
PubMed: Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.
PubMed: Factors affecting the perception of naturalness and flavor strength in citrus drinks.
PubMed: Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.
PubMed: Bulk laxative efficacy of a psyllium seed hydrocolloid and of a mixture of cellulose and pectin.
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