Pectin amide
A safe, modified plant extract for low-sugar foods.
- Category
- Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Amidated pectin, a chemically modified pectin that requires less sugar to set.
How it is used in food
Amidated pectin gels reliably with little or no sugar and is much less sensitive to calcium levels than ordinary pectin, which is what makes low-sugar and no-added-sugar jams, fruit preparations and dairy fruit layers set properly. It is also thixotropic — a gel that has been stirred or pumped will re-form, so it survives industrial filling lines.
Commonly found in- Low-sugar jams
- Diet marmalades
Health and safety
Safe for consumption; digests similarly to normal pectin.
EFSA's 2017 re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) concluded there is no safety concern at reported use levels and kept both without a numerical ADI. Like unmodified pectin it is not digested in the small intestine and is fermented by gut bacteria in the colon.
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
- E440b
Worth knowing
It is not a different plant gum but ordinary citrus or apple pectin treated with ammonia, which converts some of its methyl ester groups into amide groups. That single chemical change makes it the only pectin that can rebuild its gel after being broken, and EU specifications cap the amide content at 25%.
Conclusion
A safe, modified plant extract for low-sugar foods.
References
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Open the appEntry last reviewed 2026-07-28.
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