Ammonium pectate
A safe natural gelling agent.
- Category
- Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
The ammonium salt of pectic acid, used as a thickener and stabilizer in foods.
How it is used in food
Ammonium pectate is the ammonium salt of pectic acid and serves as a gelling agent, thickener and stabiliser in the same way as other pectates, forming calcium-bridged gels without needing the sugar and acid that traditional high-methoxyl pectin requires. It contributes soluble dietary fibre and no digestible energy, and its ammonium counter-ion adds no sodium to the formulation.
Commonly found in- Jellies
- Desserts
Health and safety
Safe and functional plant fiber.
Like the other pectate salts, ammonium pectate sits inside the pectin group assessment, where JECFA and EFSA concluded an ADI 'not specified' because pectic substances are not absorbed, show no toxicity or genotoxicity, and are handled by colonic fermentation. It is not separately authorised in the EU, where only pectin (E 440i) and amidated pectin (E 440ii) appear on the permitted list. Safety questions therefore reduce to fibre tolerance — bloating and loose stools at high intakes — and, in principle, the nitrogen load from the ammonium ion, which is negligible at food-use levels but is a general consideration for people with advanced liver disease.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E440a(iv)
Worth knowing
Ammonium is the least-used counter-ion in commercial pectates precisely because it is volatile: heating an ammonium salt can drive off ammonia and shift the pH of the food, so formulators generally prefer the sodium, potassium or calcium forms unless there is a specific reason not to.
Conclusion
A safe natural gelling agent.
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Open the appEntry last reviewed 2026-07-28.
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