Global
Sign InContact Us
Pectin (E440)

Pectin (E440)

  • Origin: China
  • CAS Number: 9000-69-5
  • HS Code: 1302.20.00
IUPAC Name
2,3,4,5-tetrahydroxypentanal
Molecular Formula
C5H10O5
Molecular Weight (g/mol)
150.1300
InChIKey
PYMYPHUHKUWMLA-UHFFFAOYSA-N
InChI
InChI=1S/C5H10O5/c6-1-3(8)5(10)4(9)2-7/h1,3-5,7-10H,2H2
Synonyms & Trade Names
DL-Arabinose; 20235-19-2; RefChem:937924; GlyTouCan:G20358QB; G20358QB; 243-619-3; 2,3,4,5-Tetrahydroxypentanal; 147-81-9; DL-Xylose; Amidated pectin; dl-Lyxose; 25990-60-7; 41247-05-6; D-(-)-Lyxose; NSC1941; aldehydo-D-arabinose; beta-D-(-)-Arabinose; D-aArabinose; C5H10O5; Riboflavin Impurity W

Categories

Stabilizers and Thickeners

Technical Document

Pectin Pectin is a natural plant-derived gelling agent usually made from citrus peel or apple peel via hot acidic extraction, available as high-methoxyl (HM, DE>50%) or low-methoxyl (LM, DE55% sugar), LM via calcium bridges ("egg-box" model) across wider pH 2.8-6.0 with low/no sugar. In the food industry, it delivers precise setting control, heat stability to 105°C (HM) or 140°C UHT (LM), and dosage efficiency (0.2-1.5%) ideal for jams, dairy, low-sugar formulations, and acidified beverages.