Side-by-Side Comparison
Food Additives & E-Numbers
E330: Citric Acid (Universal Acidulant / Chelator) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E330: Citric Acid (Universal Acidulant / Chelator)
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
E330 (Citric Acid) is a tricarboxylic organic acid produced by industrial fermentation of Aspergillus niger on carbohydrate substrates. INS 330, ADI is Not Limited (Quantum Satis), the single most widely used acidulant, flavor enhancer, and metal chelator on Earth.
E440 (Pectin) is a complex heteropolysaccharide rich in alpha-(1->4)-linked D-galacturonic acid extracted from citrus peels and apple pomace. INS 440, ADI is Not Limited (Quantum Satis), the global gold standard gelling agent for jams, jellies, and fruit spreads.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E330 | E440 |
|
INS / Codex Number
|
INS 330 | INS 440(i) / 440(ii) |
|
Functional Class
|
Acidity Regulator, Acidulant, Sequestrant, Antioxidant Synergist | Gelling Agent, Thickener, Stabilizer, Soluble Fiber |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Delivers bright citrus sourness; chelates pro-oxidant metal ions (Fe/Cu); activates pectin gelation | HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+) |
|
Common Target Foods
|
Citrus beverages, candy/confectionery, jams, canned tomatoes, cheese curdling, soft drinks | Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes |
|
Dietary Compliance
|
100% Vegan (Aspergillus fungal sugar fermentation), Halal, Kosher | 100% Vegan (Citrus peel/apple extraction), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1033) | EFSA Authorized / FDA GRAS (21 CFR 184.1588) |
|
Chemical Formula
|
C6H8O7 (2-hydroxypropane-1,2,3-tricarboxylic acid) | — |
|
Primary Classes
|
— | High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) |
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