PECTINS
Relevant Data
Food Additives Approved in the United States
Food Additives Approved by European Union:
General Information
| Chemical Names: | PARTIAL METHYL ESTERS OF POLYGALACTURONIC ACID AND THEIR SODIUM, POTASSIUM, CALCIUM AND AMMONIUM SALTS |
| CAS number: | 9000-69-5 |
| INS: | 440 |
| Functional Class: |
Food Additives EMULSIFIER STABILIZER THICKENER GELLING_AGENT |
From apps.who.int
Evaluations
| Evaluation year: | 2016 |
| ADI: | NOT SPECIFIED |
| Meeting: | 82 |
| Specs Code: | R |
| Comments: | The No-Observed-Adverse-Effect level (NOAEL) in a previously evaluated neonatal pig study was recalculated to be 1049 mg/kg bw per day using measured concentrations of pectin in milk replacer rather than target concentrations. At the new maximum proposed use level of 0.2%, the estimated exposure of infants 0–12 weeks of age would be up to 360 and 440 mg/kg bw per day at mean and high consumption. The margins of exposure for average and high consumers are 2.9 and 2.4, respectively, when compared with the NOAEL of 1049 mg/kg bw per day. On the basis of a number of considerations, the Committee concluded that the margins of exposure calculated for the use of pectin at 0.2% in infant formula indicate low risk for the health of infants and are not of concern. |
| Report: | TRS 1000-JECFA 82/34 |
| Specification: | FAO JECFA Monographs 19/85 |
From apps.who.int
GSFA Provisions for PECTINS
| Number | Food Category | Max Level | Notes |
|---|---|---|---|
| 14.1.5 | Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa |
GMP | Note 160 |
| 13.2 | Complementary foods for infants and young children |
10,000 mg/kg | Note 273,Note 282,Note 283 |
| 14.1.2.3 | Concentrates for fruit juice |
GMP | Note 127,Note 35 |
| 14.1.3.3 | Concentrates for fruit nectar |
GMP | Note 127 |
| 09.2.4.1 | Cooked fish and fish products |
GMP | Note 241 |
| 06.4.2 | Dried pastas and noodles and like products |
GMP | Note 256 |
| 01.2.1.2 | Fermented milks (plain), heat-treated after fermentation |
GMP | Note 234 |
| 01.2.1.1 | Fermented milks (plain), not heat-treated after fermentation |
GMP | Note 234,Note 235 |
| 13.1.2 | Follow-up formulae |
10,000 mg/kg | Note 72 |
| 08.1.2 | Fresh meat, poultry, and game, comminuted |
GMP | Note 281 |
| 08.1.1 | Fresh meat, poultry, and game, whole pieces or cuts |
GMP | Note 16,Note 326 |
| 06.4.1 | Fresh pastas and noodles and like products |
GMP | Note 211 |
| 09.2.4.3 | Fried fish and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note 41 |
| 09.2.2 | Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note 177 |
| 09.2.1 | Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note XS36,Note XS315,Note XS312,Note XS191,Note XS190,Note XS95,Note 16,Note XS92,Note 391,Note XS292 |
| 14.1.2.1 | Fruit juice |
GMP | Note 35 |
| 11.4 | Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) |
GMP | Note 258 |
| 01.4.1 | Pasteurized cream (plain) |
GMP | Note 236 |
| 09.2.5 | Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note 300 |
From www.fao.org