Pectin Side Effects
E440 Pectin side effects
Although pectin is generally recognized as safe, it may have dangers or side effects. When taken by mouth alone or in combination with guar gum and insoluble fiber (the combination used to lower cholesterol and other blood fats), pectin can cause stomach cramps, diarrhea, gas, and loose stools.
Pectin E440 allergy
If you’re allergy to pectin, first you should avoid as fruits contain high amount pectin, such as apples, Pears, oranges and other citrus fruits, cherries, grapes, and strawberries and so on.
Is pectin E440 safe during pregnancy?
Most probably, it’s safe to consume pectin while pregnant for small amounts in products like jams, jellies, and other foods where pectin presents. There is no scientific research or evidence to suggest that pregnant women need to avoid the small amounts of pectin in food.
Is pectin E440 safe?
Pectin is generally regarded as a safe food substance. Its composition and use is regulated under food additive law in the EU, and it is GRAS in the USA. It is also included in the International Codex Alimentarius. Particular references include:
FAO/WHO – Codex Alimentarius
Pectins have been given an Acceptable Daily Intake (ADI) of “not specified” by the FAO/WHO Joint Expert Committee on Food Additives (JECFA), and are listed on that basis in the Codex General Standard for Food Additives.
Pectin (E440 (i)) and Amidated Pectin (E440 (ii)) have both been given an ADI “not specified” by the Scientific Committee for Food. Specifications are listed in Commission Directive 98/86/EC of 11th November 1998, published in Volume 41, Issue L334 of the Official Journal. Pectins may be used under “quantum satis” conditions in most foods.
The FDA recognizes pectin as GRAS (generally recognized as safe). It may be used in all non-standardized foods and in accordance with the Code of Federal Regulations (21CFR 184.1588).
The Ministry of Health, Labour and Welfare recognizes pectin under The Japan’s Specifications and Standards for Food Additives.
In other countries, food legislative authorities generally recognize pectin as an important and safe food substance. Where regulated, permitted use levels are generally in accordance with “Good Manufacturing Practice.”