Pectins

E number E440INS 440CAS 56645-02-4

Listed as an emulsifier, a thickener and a stabiliser by Canada, Codex and the US.

Listed as emulsifiers (CA, US, Codex) · thickeners (CA, US, Codex) · stabilisers (CA, US, Codex) · gelling agents (Codex) · flavour enhancers (US) · glazing and surface-finishing agents (Codex) · firming agents (US) · flavouring agents and adjuvants (US) · texturisers (US) · solvents and vehicles (US)

Pectin is the gelling agent that sets jam, and is also used in confectionery, fruit preparations and desserts.

Where it is and isn’t permitted

Status of Pectins by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

58 food categories

highest permitted level 10,000 mg/L

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.1 Infant formula products — 10,000 mg/LNote 1: For additives 300, 301, 302, 304, 307b, 307c, 440—the additive may only be used in follow-on formula products. Applies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard.
  • 13.1.1 Special medical purpose product for infants — 2,000 mg/LOnly in a liquid product that contain hydrolysed protein. Applies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard.
  • 13.1.1 Special medical purpose product for infants — 5,000 mg/LOnly in a product formulated for infants with gastro-intestinal disorders. Applies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard.
  • 13.2 Foods for infants — 10,000 mg/kg
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 57 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

no numerical limit (good manufacturing practice)

13 permitted uses

Show every permitted use
  • In: Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the citrus fruit or fruits) marmalade with pectin; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(a)
  • In: Cream; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids. Purpose: Stabilizing agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(b)
  • In: Fig marmalade; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jelly; Pineapple marmalade. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. To compensate any deficiency in the natural pectin content of the named fruit. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(c)
  • In: (Naming the flavour) flavour. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. Amendment notices: M-FAA-24-14. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(c.1)
  • In: French dressing; Salad dressing. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(d)
  • In: Human milk fortifier. Purpose: Stabilizing or thickening agent. Limit: 2,000 ppm in the human milk as consumed, containing the human milk fortifier. Amendment notices: M-FAA-25-04. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(d.1)
  • In: Ice cream mix. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(e)
  • In: Ice milk mix. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(f)
  • In: Infant formula. Purpose: Stabilizing or thickening agent. Limit: 2,000 ppm in the infant formula as consumed. Amendment notices: M-FAA-25-04. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(f.1)
  • In: Mincemeat; Mustard pickles; Relishes. Purpose: Thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(g)
  • In: Sherbet. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(h)
  • In: Sour cream. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list. Amendment notices: NOM/ADM-0198. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(i)
  • In: Unstandardized foods. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.1(j)
Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 12 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

85 food categories

highest permitted level 10,000 mg/l

Show every food category
  • 1.10 Milk-based drinks and similar products intended for young children* — 5,000 mg/lML = 5000 mg/l.
  • 1.3 unflavoured fermented milk products heat-treated after fermentation — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.4 flavoured fermented milk products including heat-treated products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.6.2 Unflavoured live fermented cream products and substitute products, both with a fat content of less than 20 % — quantum satisquantum satis.
  • 1.6.3 other creams — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.7.1 unripened cheese excluding products falling in category 16Permitted as a member of Group I, Additives. except mozzarella.
  • 1.7.5 processed cheese — several limitsPermitted as a member of Group I, Additives. except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 1.7.6 cheese products (excluding products falling in category 16) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 10.2 processed eggs and egg products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 11.2 Other sugars and syrups — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 11.4.1 table-top sweeteners in liquid form — quantum satisquantum satis.
  • 11.4.2 table-top sweeteners in powder form — quantum satisquantum satis.
  • 11.4.3 table-top sweeteners in tablets — quantum satisquantum satis.
  • 12.1.2 salt substitutes — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.2.2 Seasonings and condiments — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.4 Mustard — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.5 Soups and broths — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.6 Sauces — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.7 Salads and savoury-based sandwich spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.8 Yeast and yeast products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.9 Protein products excluding products covered in category 1 8 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.1.2 follow-on formulae as defined by by Regulation (EU) No 609/2013 — 5,000 mg/kgML = 5000 mg/kg. only acidified follow-on formulae.
  • 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 — 10,000 mg/kgML = 10000 mg/kg. only processed cereal based foods and baby foods.
  • 13.1.5.1 Foods for special medical purposes as defined by Regulation (EU) No 609/2013, intended for infants — 10,000 mg/kgML = 10000 mg/kg. From birth onwards in products used in case of gastro-intestinal disorders.
  • 13.1.5.2 Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children — 10,000 mg/kgML = 10000 mg/kg. From birth onwards in products used in case of gastro-intestinal disorders.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — 3,000 mg/lML = 3000 mg/l. only pineapple and passion fruit juice.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I, Additives. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — 3,000 mg/lML = 3000 mg/l. only pineapple and passion fruit.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured_drinksPermitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 otherPermitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perryPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made winePermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 MeadPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised winesPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato- cereal- flour- or starch-based snacks — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 15.2 Processed nuts — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 16 Desserts excluding products covered in category 1 3 and 4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18 Processed foods not covered by categories 1 to 17 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsPermitted as a member of Group I, Additives. Including dry pasta.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 2.3 Vegetable oil pan spray — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 3 edible ices — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.1 dried fruit and vegetablesPermitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.4.2 compote excluding products covered by category 16 — quantum satisquantum satis. only fruit compote other than apple.
  • 4.2.5 jam jellies and marmalades and similar products — quantum satisquantum satis.
  • 4.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC — quantum satisquantum satis.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — quantum satisquantum satis.
  • 4.2.5.3 other similar fruit or vegetable spreads — quantum satisquantum satis.
  • 4.2.5.4 nut butters and nut spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.6 processed potato products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisquantum satis. as glazing agent only.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECPermitted as a member of Group I, Additives. only energy-reduced or with no added sugars.
  • 5.2 Other confectionery including breath freshening micro-sweetsPermitted as a member of Group I, Additives. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 chewing gum — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.2.2 starches — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.3 breakfast cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.2 Dry pasta — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.4 Potato GnocchiPermitted as a member of Group I, Additives. except fresh refrigerated potato gnocchi.
  • 6.4.5 fillings of stuffed pasta (ravioli and similar) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.5 Noodles — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.6 Batters — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.7 pre-cooked or processed cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 7.1 Bread and rollsPermitted as a member of Group I, Additives. except products in 7.1.1 and 7.1.2.
  • 7.2 Fine bakery wares — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.1 Non-heat-treated processed meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.2 Heat-treated meat productsPermitted as a member of Group I, Additives. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.3 fish roePermitted as a member of Group I, Additives. only processed fish roe.
Regulation (EC) No 1333/2008and 84 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

82 food categories

highest permitted level 10,000 mg/kg or mg/l

Show every food category
  • 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 1.6.2 Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % — quantum satisquantum satis.
  • 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group I. quantum satis. except mozzarella. May not be used in jelly mini-cups.
  • 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 10.2 Processed eggs and egg products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 11.4.1 Table-top sweeteners in liquid form — quantum satisquantum satis.
  • 11.4.2 Table-top sweeteners in powder form — quantum satisquantum satis.
  • 11.4.3 Table-top sweeteners in tablets — quantum satisquantum satis.
  • 12.1.2 Salt substitutes — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 13.1.2 Follow-on formulae as defined by Directive 2006/141/EC — 5,000 mg/kg or mg/lML = 5000. only acidified follow-on formulae.
  • 13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC — several limits(1) ML 10000: only processed cereal-based foods and baby foods; (2) ML 20000: only gluten-free cereal-based foods. Note (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination.
  • 13.1.4 Other foods for young children — 5,000 mg/kg or mg/lML = 5000. Note (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination.
  • 13.1.5.1 Dietary foods for infants for special medical purposes and special formulae for infants — 10,000 mg/kg or mg/lML = 10000. From birth onwards in products used in case of gastro-intestinal disorders.
  • 13.1.5.2 Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC — 10,000 mg/kg or mg/lML = 10000. From birth onwards in products used in case of gastro-intestinal disorders.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group I. quantum satis. including dry pasta. May not be used in jelly mini-cups.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisPermitted as a member of Group I. quantum satis. only vegetable juices. May not be used in jelly mini-cups.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — 3,000 mg/kg or mg/lML = 3000. only pineapple and passion fruit juice.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisPermitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — 3,000 mg/kg or mg/lML = 3000. only pineapple and passion fruit.
  • 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. May not be used in jelly mini-cups.
  • 14.1.5.2 Other — quantum satisPermitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. May not be used in jelly mini-cups.
  • 14.2.3 Cider and perry — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.5 Mead — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs. May not be used in jelly mini-cups.
  • 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. May not be used in jelly mini-cups.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 4.2.1 Dried fruit and vegetables — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly mini-cups.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 4.2.4.2 Compote, excluding products covered by category 16 — quantum satisquantum satis. only fruit compote other than apple.
  • 4.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC — quantum satisquantum satis.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — quantum satisquantum satis.
  • 4.2.5.3 Other similar fruit or vegetable spreads — quantum satisquantum satis.
  • 4.2.5.4 Nut butters and nut spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisPermitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar. May not be used in jelly mini-cups.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisquantum satis. as glazing agent only.
  • 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery. May not be used in jelly mini-cups.
  • 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.4.2 Dry pasta — quantum satisPermitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC. May not be used in jelly mini-cups.
  • 6.4.4 Potato gnocchi — quantum satisPermitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi. May not be used in jelly mini-cups.
  • 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 7.1 Bread and rolls — quantum satisPermitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2. May not be used in jelly mini-cups.
  • 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. May not be used in jelly mini-cups.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 9.3 Fish roe — quantum satisPermitted as a member of Group I. quantum satis. only processed fish roe. May not be used in jelly mini-cups.
Assimilated Regulation (EC) No 1333/2008and 81 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 아미드펙틴 (“Amidated Pectin”, the English the Code prints beside it); 1. 일반식품첨가물 (general food additives), 펙틴 (“Pectin”, the English the Code prints beside it). Main use (주용도) of 아미드펙틴: 증점제. Standard for use (사용기준) of 아미드펙틴: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” Main use (주용도) of 펙틴: 증점제, 안정제. Standard for use (사용기준) of 펙틴: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted21 CFR 184.1588retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

34 food categories

highest permitted level 10,000 mg/kg

Show every food category and its notes
  • 01.1.2 Other Fluid Milk (plain) — GMP
    • Note 407 Excluding all fluid milks that are not mineral or vitamin fortified.
    • Note 438 For use as emulsifier or stabilizer only.
  • 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation — GMP
    • Note 234 For use as a stabilizer or thickener only.
    • Note 235 For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only.
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP
    • Note 234 For use as a stabilizer or thickener only.
  • 01.2.2 Renneted milk (plain) — GMP
  • 01.4.1 Pasteurized cream (plain) — GMP
    • Note XS288 Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976)
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — GMP
  • 04.1.1.2 Surface-treated fresh fruit — GMP
    • Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit.
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — GMP
    • Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009).
  • 06.4.1 Fresh pastas and noodles and like products — GMP
    • Note 211 For use in noodles only.
  • 06.4.2 Dried pastas and noodles and like products — GMP
    • Note 256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
  • 08.1.1 Fresh meat, poultry and game, whole pieces or cuts — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 326 For use in fresh meat, poultry and game products only.
  • 08.1.2 Fresh meat, poultry and game, comminuted — GMP
    • Note 281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
  • 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 391 For non-standardized food and for minced fish flesh only in products conforming to the Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
    • Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
    • Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
    • Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
    • Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
    • Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
    • Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
    • Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
    • Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 177 For non-standardized food and for minced fish flesh and breaded or batter coatings conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets -Breaded or in Batter (CODEX STAN 166-1989).
  • 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP
  • 09.2.4.1 Cooked fish and fish products — GMP
    • Note 241 For use in surimi products only.
  • 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 41 For use in breading or batter coatings only.
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 300 For use in salted squid only.
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
    • Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
  • 10.2.1 Liquid egg products — GMP
  • 10.2.2 Frozen egg products — GMP
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — GMP
    • Note 258 Excluding maple syrup.
  • 12.1.2 Salt substitutes — GMP
  • 13.1.2 Follow-up formulae — 10,000 mg/kg
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 13.1.3 Formulae for special medical purposes for infants — 2,000 mg/kg
    • Note 14 For use in hydrolyzed protein liquid formula only.
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 13.2 Complementary foods for infants and young children — 10,000 mg/kg
    • Note 273 Singly or in combination: INS 410, 412, 414, 415 and 440 except for use at 20 000 mg/kg in gluten-free cereal based foods in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
    • Note 282 Only non-amidated pectins may be used in the Standard for Canned Baby Foods (CODEX STAN 73-1981).
    • Note 283 For use in canned fruit-based baby foods conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981) only.
  • 14.1.2.1 Fruit juice — GMP
    • Note 35 For use in cloudy juices only.
    • Note XS356R Excluding products conforming to the Regional Standard for Fermented Noni Fruit Juice (CXS 356R-2023).
  • 14.1.2.2 Vegetable juice — GMP
    • Note 35 For use in cloudy juices only.
  • 14.1.2.3 Concentrates for fruit juice — GMP
    • Note 35 For use in cloudy juices only.
    • Note 127 On the served to the consumer basis.
  • 14.1.2.4 Concentrates for vegetable juice — GMP
    • Note 35 For use in cloudy juices only.
  • 14.1.3.1 Fruit nectar — GMP
  • 14.1.3.2 Vegetable nectar — GMP
  • 14.1.3.3 Concentrates for fruit nectar — GMP
    • Note 127 On the served to the consumer basis.
  • 14.1.3.4 Concentrates for vegetable nectar — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
CXS 192-1995 Table Three, INS 440and 34 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand2,000 mg/kg – 10,000 mg/kg4 numeric limit, 54 GMP
Canada—7 GMP, 6 no quantity stated
European Union3,000 mg/kg – 10,000 mg/kg7 numeric limit, 46 several limits, 10 quantum satis, 22 no quantity stated
Great Britain3,000 mg/kg – 10,000 mg/kg6 numeric limit, 1 several limits, 75 quantum satis
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius2,000 mg/kg – 10,000 mg/kg3 numeric limit, 32 GMP

What it is made from

Extracted with hot acid from citrus peel or apple pomace, both by-products of juice production, then precipitated and dried. High-methoxyl pectin needs sugar and acid to set; low-methoxyl pectin sets with calcium instead.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
56645-02-4

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 65 %—
Loss on dryingno more than 12 %no more than 12 %
Leadno more than 0.3 mg/kgno more than 2 mg/kg
Arsenicno more than 0.1 mg/kg—
Mercuryno more than 0.1 mg/kg—
Cadmiumno more than 0.1 mg/kg—

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 440(i) Pectin

Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts. It is obtained by extraction in an aqueous medium of strains of appropriate edible plant material, usually citrus fruits or apples. The final product must not show any residual enzyme activity. No organic precipitant shall be used other than methanol, ethanol and propan-2-ol.

Assay, identification and purity criteria

Description and assay

Einecs
232-553-0
Assay
Content not less than 65 % of galacturonic acid on the ash-free and anhydrous basis after washing with acid and alcohol
Description
White, light yellow, light grey or light brown powder

Identification

Solubility
Dispersible in water forming a colloidal, opalescent dispersion. Insoluble in ethanol.

Purity criteria

Loss on drying
Not more than 12 % (105 °C, 2 hours)
Acid insoluble ash
Not more than 1 % (insoluble in approximately 3N hydrochloric acid)
Sulphur dioxide
Not more than 50 mg/kg on the anhydrous basis
Nitrogen content
Not more than 1,0 % after washing with acid and ethanol
Total insolubles
Not more than 3 %
Solvent residues
Not more than 1 % of free methanol, ethanol and propan-2-ol, singly or in combination, on the volatile matter-free basis
Arsenic
Not more than 0,1 mg/kg
Lead
Not more than 0,3 mg/kg (only if added to foods for infants and young children) Not more than 1 mg/kg (for all uses except for foods intended for infants and young children)
Mercury
Not more than 0,1 mg/kg
Cadmium
Not more than 0,1 mg/kg (only if added to foods for infants and young children) Not more than 0,5 mg/kg (for all uses except for foods intended for infants and young children)
Aluminium
Not more than 120 mg/kg (only if added to foods for infants and young children) Not more than 200 mg/kg (for all uses except for foods intended for infants and young children)
Microbiological criteria: Enterobacteriaceae
Absent in 10 g (only if added to dried infant formulae, dried foods for special medical purposes intended for infants below 6 months of age and dried follow-on formulae)
Microbiological criteria: Escherichia coli
Absent in 10 g
Microbiological criteria: Salmonella spp.
Absent in 25 g (only if added to dried infant formulae, dried foods for special medical purposes intended for infants below 6 months of age and dried follow-on formulae)
Microbiological criteria: Cronobacter spp. (Enterobacter sakazakii)
Absent in 10 g (only if added to dried infant formulae and dried foods for special medical purposes intended for infants below 6 months of age)

Commission Regulation (EU) No 231/2012, Annex, E 440(i)

E 440(ii) Amidated pectin

Amidated pectin consists mainly of the partial methyl esters and amides of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts. It is obtained by extraction in an aqueous medium of appropriate strains of edible plant material, usually citrus fruits or apples and treatment with ammonia under alkaline conditions. The final product must not show any residual enzyme activity. No organic precipitant shall be used other than methanol, ethanol and propan-2-ol.

Assay, identification and purity criteria

Description and assay

Assay
Content not less than 65 % of galacturonic acid on the ash-free and anhydrous basis after washing with acid and alcohol
Description
White, light yellow, light greyish or light brownish powder

Identification

Solubility
Dispersible in water forming a colloidal, opalescent dispersion. Insoluble in ethanol.

Purity criteria

Loss on drying
Not more than 12 % (105 °C, 2 hours)
Acid-insoluble ash
Not more than 1 % (insoluble in approximately 3N hydrochloric acid)
Degree of amidation
Not more than 25 % of total carboxyl groups
Sulphur dioxide
Not more than 50 mg/kg on the anhydrous basis
Nitrogen content
Not more than 2,5 % after washing with acid and ethanol
Total insolubles:
Not more than 3 %
Solvent residues
Not more than 1 % of methanol, ethanol and propan-2-ol, singly or in combination, on a volatile matter-free basis
Arsenic
Not more than 0,1 mg/kg
Lead
Not more than 0,3 mg/kg (only if added to foods for infants and young children) Not more than 1 mg/kg (for all uses except for foods intended for infants and young children)
Mercury
Not more than 0,1 mg/kg
Cadmium
Not more than 0,1 mg/kg (only if added to foods for infants and young children) Not more than 0,5 mg/kg (for all uses except for foods intended for infants and young children)
Aluminium
Not more than 120 mg/kg (only if added to foods for infants and young children) Not more than 200 mg/kg (for all uses except for foods intended for infants and young children)
Microbiological criteria: Enterobacteriaceae
Absent in 10 g (only if added to dried infant formulae, dried foods for special medical purposes intended for infants below 6 months of age and dried follow-on formulae)
Microbiological criteria: Escherichia coli
Absent in 10 g
Microbiological criteria: Salmonella spp.
Absent in 25 g (only if added to dried infant formulae, dried foods for special medical purposes intended for infants below 6 months of age and dried follow-on formulae)
Microbiological criteria: Cronobacter spp. (Enterobacter sakazakii)
Absent in 10 g (only if added to dried infant formulae and dried foods for special medical purposes intended for infants below 6 months of age)

Commission Regulation (EU) No 231/2012, Annex, E 440(ii)

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 440 Pectins

Consists mainly of the partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium and ammonium salts; obtained by extraction in an aqueous medium of appropriate edible plant material, usually citrus fruits or apples; no organic precipitants shall be used other than methanol, ethanol and isopropanol; in some types a portion of the methyl esters may have been converted to primary amides by treatment with ammonia under alkaline conditions. Sulfur dioxide may be added as a preservative. The commercial product is normally diluted with sugars for standardization purposes. In addition to sugars, pectins may be mixed with suitable food-grade buffer salts required for pH control and desirable setting characteristics. The article of commerce may be further specified as to pH value, gel strength, viscosity, degree of esterification, and setting characteristics.

Synonyms: INS No. 440

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 82 nd JECFA (2016) and published in FAO JECFA Monograph 19 (2016) superseding specifications prepared at the 71 st JECFA (2009) and published in FAO JECFA Monographs 7 (2009). A group ADI “not specified” was established for pectins and amidated pectins, singly or in combination at the 25 th JECFA (1981).
C.A.S. number
9000-69-5
DESCRIPTION
White, yellowish, light greyish or light brownish powder
FUNCTIONAL USES
Gelling agent, thickener, stabilizer, emulsifier

Identification

Test for pectins
Passes test See description under TESTS
Test for amide group
Passes test (amidated pectins only) Add 2 ml of concentrated hydrochloric acid and 50 ml of 60% ethanol to 0.5 g of the sample, and stir well for 20 min. Transfer to a fritted glass filter tube wash with six 10 ml portions of the HCl-60% ethanol mixture. Dissolve in 100 ml distilled water; it may be necessary to add a few drops 0.1 mol/L sodium hydroxide to achieve solution. Transfer 4 ml of this solution into a test tube (recommended dimensions 15.5 mm inner diameter and 146 mm length). Add 1 ml 5 mol/L sodium hydroxide and mix. The mixture will form a gel. Fill a small glass tube (recommended dimensions 7.8 mm inner diameter and 79 mm length) with 2.5 ml boric acid TS and let glide into the test tube. Close with parafilm and incubate overnight at 30°. In case of presence of amide groups the indicator changes its colour from red to green, due to release of ammonia.
Test for Pectins
Moisten 0.05 g of the sample with 2-propanol. Add 50 ml of water on a magnetic stirrer. Adjust pH to 12 using 0.5 mol/l sodium hydroxide and let the solution remain without stirring for 15 min. Reduce pH to 7.0 with 0.5 mol/l hydrochloric acid. Adjust to 100.0 ml with water. Make up samples in 1 cm quartz cuvettes as follows: Buffer Sample soln Water Enzyme soln **) pH 7.0 *) Enzyme blank 0.5 ml 1.0 ml 1.0 ml - Sample blank 0.5 ml - 1.5 ml 0.5 ml Sample 0.5 ml 1.0 ml 0.5 ml 0.5 ml *) Dissolve 6.055 g of tris(hydroxymethyl)aminomethane (e.g. TRIZMA Base, Sigma) and 0.147 g of calcium chloride dihydrate in water to 1 l. Adjust pH to 7.0 with 1 mol/l hydrochloric acid **) Dilute pure pectate lyase 1:100 with buffer pH 7.0 Shake the solutions well, and measure the absorbance at 235 nm at 0 and 10 min. Calculations A 0 = absorbance at 0 min = Sample - (enzyme blank + sample blank) A 10 = absorbance at 10 min = Sample - (enzyme blank + sample blank) The amount of unsaturated product produced is proportional to the change in absorbance (A 10 - A 0 ). This value should be greater than 0.023. This distinguishes pectins from other gums, which show essentially no change.

Purity criteria

Loss on drying (Vol. 4)
Not more than 12% (105°, 2 h)
Sulfur dioxide
Not more than 50 mg/kg See description under TESTS
Residual solvents (Vol. 4)
Not more than 1% methanol, ethanol and isopropanol, singly or in combination See description under TESTS
Acid-insoluble ash Vol. 4) Total insolubles
Not more than 1% Not more than 3% See description under TESTS
Nitrogen content (Vol. 4)
Not more than 2.5% after washing with acid and ethanol
Galacturonic acid
Not less than 65% calculated on the ash-free and dried basis See description under TESTS
Degree of amidation
Not more than 25% of total carboxyl groups of pectin See description under TESTS
Lead (Vol. 4)
Not more than 2 mg/kg Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4 (under “General Methods, Metallic Impurities.”)
Test: Sulfur dioxide
Suspend 100 g of the sample in 500 ml of methanol in a 1000-ml round-bottom flask, which is provided with a gas inlet tube reaching almost the bottom and connected to the neck with a reflux condenser. Prepare a glass joint connection from the condenser to an absorption flask or U-tube containing 10 ml of 3% hydrogen peroxide solution neutralized to methyl red TS. Connect the gas inlet tube with an oxygen-free source of carbon dioxide or nitrogen, and maintain a gas stream so as to cause steady bubbling. As soon as the apparatus is flushed free of air, pour 30 ml of hydrochloric acid solution (10 ml conc. HCl + 20 ml H 2 O) into the reflux condenser, and immediately connect the absorption flask or U-tube. Heat slowly until methanol starts refluxing, and reflux gently for 2 h. Disconnect the apparatus and titrate the hydrogen peroxide solution against methyl red TS with 0.01 mol/l sodium hydroxide. Each ml of 0.01 mol/l sodium hydroxide corresponds to 0.32 mg of SO 2 .
Test: Total insolubles
Dry a 70 mm glass fiber filter paper (GF/B (Whatman code 1821 070) in an oven with fan set at 105° for about 1 h. Transfer the filter paper to a desiccator containing silica gel and allow to cool. Weigh the paper (M 1 ). Weigh about 1 g (= S) of the sample into a 250-ml beaker. Add 5 ml of 2-propanol to disperse the sample. While stirring magnetically, add 100 ml of 0.03 mol/l sodium hydroxide containing 0.1% (w/w) ethylene diamine tetra-acetic acid (Na salt), which has been filtered through GF/B paper. Stir for about 30 min at room temperature, then heat to boiling (remove heat if excessive foaming occurs). Filter the hot solution through the glass fiber paper under vacuum using, e.g. a vacuum filtration kit with 3 piece Hartley funnel (70 cm), with heat resistant plate. Rinse the beaker five times and filter the rinsings with 100 ml of warm (about 50°) water that has been filtered through GF/B paper. Dry the filter paper with the residue at 105° for 1 h. Transfer to desiccator containing silica gel and leave to cool. Weigh the paper (M 2 ). Calculate the percentage of total insolubles from Total insolubles (%) = [(M 2 - M 1 )/S] x 100
Test: Galacturonic acid and Degree of amidation
Weigh 5 g of the sample to the nearest 0.1 mg, and transfer to a suitable beaker. Stir for 10 min with a mixture of 5 ml of hydrochloric acid TS, and 100 ml of 60% ethanol. Transfer to a fritted-glass filter tube (30 to 60 ml capacity) and wash with six 15-ml portions of the HCl-60% ethanol mixture, followed by 60% ethanol until the filtrate is free of chlorides. Finally wash with 20 ml of ethanol, dry for 2.5 h in an oven at 105°, cool and weigh. Transfer exactly one-tenth of the total net weight of the dried sample (representing 0.5 g of the original unwashed sample) to a 250-ml conical flask and moisten the sample with 2 ml of ethanol TS. Add 100 ml of recently boiled and cooled distilled water, stopper and swirl occasionally until a complete solution is formed. Add 5 drops of phenolphthalein TS, titrate with 0.1 mol/l sodium hydroxide and record the results as the initial titre (V 1 ). Add exactly 20 ml of 0.5 mol/l sodium hydroxide TS, stopper, shake vigorously and let stand for 15 min. Add exactly 20 ml of 0.5 mol/l hydrochloric acid and shake until the pink colour disappears. Titrate with 0.1 mol/l sodium hydroxide to a faint pink colour which persists after vigorous shaking; record this value as the saponification titre (V 2 ). Quantitatively transfer the contents of the conical flask into a 500-ml distillation flask fitted with a Kjeldahl trap and a water-cooled condenser, the delivery tube of which extends well beneath the surface of a mixture of 150 ml of carbon dioxide-free water and 20.0 ml of 0.1 mol/L hydrochloric acid in a receiving flask. To the distillation flask add 20 ml of a 1-in-10 sodium hydroxide solution, seal the connections, and then begin heating carefully to avoid excessive foaming. Continue heating until 80-120 ml of distillate has been collected. Add a few drops of methyl red TS to the receiving flask, and titrate the excess acid with 0.1 mol/l sodium hydroxide recording the volume required, in ml, as S. Perform a blank determination on 20.0 ml of 0.1 mol/l hydrochloric acid, and record the volume required, in ml, as B. The amide titre is (B - S). Transfer exactly one-tenth of total net weight of the dried sample (representing 0.5 g of the original unwashed sample) and wet with about 2 ml ethanol in a 50-ml beaker. Dissolve the pectin in 30 ml of 0.1 mol/l sodium hydroxide. Let the solution stand for 1 h with agitation at room temperature. Transfer quantitatively the saponified pectin solution to a 50-ml measuring flask and dilute to the mark with distilled water. Transfer 25 ml of the diluted pectin solution to a distillation apparatus and add 20 ml of Clark's solution, which consists of 100 g of magnesium sulfate heptahydrate and 0.8 ml of concentrated sulphuric acid and distilled water to a total of 180 ml. This apparatus consists of a steam generator connected to a round-bottom flask to which a condenser is attached. Both steam generator and round-bottom flask are equipped with heating mantles. Start the distillation by heating the round-bottom flask containing the sample. Collect the first 15 ml of distillate separately in a measuring cylinder. Then start the steam supply and continue distillation until 150 ml of distillate have been collected in a 200-ml beaker. Add quantitatively the first 15 ml distillate and titrate with 0.05 mol/l sodium hydroxide to pH 8.5 and record volume required, in ml, as A. Perform a blank determination on 25 ml distilled water. Record the required volume, in ml, as A 0 . The acetate ester titre is (A - A 0 ). Calculate degree of amidation (as % of total carboxyl groups) by the formula: B - S 100 x V 1  V 2  (B - S) - (A - A 0 ) Calculate mg of galacturonic acid by the formula: 19.41 x [V 1 + V 2 + (B – S) – (A – A 0 )] The mg of galacturonic acid obtained in this way is the content of one-tenth of the weight of the washed and dried sample. To calculate % galacturonic acid on a moisture- and ash-free basis, multiply the number of mg obtained by 1000/x, x being the weight in mg of the washed and dried sample. NOTE 1: If the pectin is known to be of the nonamidated type, only V1 and V2 need to be determined and (B - S) may be regarded as zero. NOTE 2: For pectins from apple or citrus (A - A 0 ) is usually insignificant in calculating galacturonic acid and degree of amidation. NOTE 3: If desired, calculate degree of esterification (as % of total carboxyl groups) by the formula: V 2 - (A - A 0 ) 100 x V 1  V 2  (B - S) - (A - A 0 ) NOTE 4: If desired, calculate degree of acetate ester (as % of total carboxylic groups from galacturonic acid) by the formula: A - A 0 100 x V 1  V 2  (B - S) - (A - A 0 )
Test: Residual solvents (Vol. 4)
Determine residual solvents using headspace gas chromatography (Method I) Internal standard solution: Add 50.0 ml water to a 50 ml vial and seal. Accurately weigh and inject 15 μl of 3-methyl-2-pentanone through the septum and reweigh to within 0.01 mg. Standard solution: Add 50.0 ml water to a 50 ml vial and seal. Accurately weigh and inject 15 μl ethanol and weigh to within 0.01mg. Inject 15 μl isopropanol through the septum and reweigh the vial. Blank solution: Add 5.0 ml of water and pipette 1.0 ml of the internal standard solution into a headspace vial. Seal the vial and mix the contents using a vortex mixer. Calibration solution: Add 4.0 ml of water into the headspace vial. Pipette 1.0 ml each of the internal standard solution and the standard solution. Seal the vial and mix the contents using a vortex mixer. Preparation of sample: Accurately weigh 0.500 + 0.001 g of sample in a small weighing boat. Pipette 5 ml of water and 1 ml internal standard solution into a headspace vial. Add the sample carefully to prevent clumping of sample at the bottom of the vial. S eal the vial and mix the contents using a vortex mixer. Do not shake the sample vial. Follow the procedure described in Vol. 4.

FAO JECFA Monograph (2016)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 1: Carriers in food additivesAll food additivesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additivesAll food additive preparationsAuthorised as a member of Table 1 of Part 6, listed as "Table 1" Note (1): Except enzymes authorised as food additives.quantum satisRegulation (EC) No 1333/2008, Annex III, Part 2, via Table 1 of Part 6
Annex III, Part 3: Food additives including carriers in food enzymesFood enzymesCan be used as a carrier: Yes Note (1): Including enzymes authorised as food additives.In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: quantum satisRegulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavouringsAuthorised as a member of Table 1 of Part 6, listed as "Table 1"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 4, via Table 1 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIAll nutrientsCan be used as a carrier: Yesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 5, Section A
Annex III, Part 5, Section B: Food additives added in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIAll nutrients (food category: Follow-on formulae and processed cereal-based foods and baby foods for infants and young children as defined Regulation (EU) No 609/2013)For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1 of Part E of Annex II is not exceededRegulation (EC) No 1333/2008, Annex III, Part 5, Section B

Every name it appears under

29 recorded names. A label may use any of them.

E number

  • E440

INS number

  • 440

CAS registry number

  • 56645-02-4
  • 9000-69-5

As it appears in regulation

  • Pectins

Other names

  • Amidated pectin
  • E 440(i)
  • E 440(ii)
  • PECT
  • Pectin
  • PECTINS

Systematic names

  • beta-D-galactopyranuronic acid

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADInot specified—JECFA2016

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2021

    In a follow-up covering infants below 16 weeks, the FAF Panel found that the margin of safety for pectin and amidated pectin (E 440) was below 1 in some scenarios and that maximum permitted levels could produce an internal methanol dose that could cause adverse effects in such infants. It recommended reducing the maximum permitted levels in foods for special medical purposes for infants and young children, and amending specifications for toxic elements.

    Source document

  2. EFSA 2017

    The ANS Panel concluded that there is no safety concern for the use of pectin and amidated pectin (E 440) as food additives for the general population and that no numerical ADI is needed, noting that the available genotoxicity data, while limited, gave no indication of concern.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 440?
E 440 is Pectins. Pectin is the gelling agent that sets jam, and is also used in confectionery, fruit preparations and desserts.
What is Pectins used for in food?
It is listed as an emulsifier, a thickener and a stabiliser — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Pectins permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Pectins vegan?
Yes. Pectins is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

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