Side-by-Side Comparison
Food Additives & E-Numbers
E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
E960: Steviol Glycosides (Reb-A / Stevia Extract)
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.
E960 (Steviol Glycosides / Rebaudioside A) is a natural zero-calorie sweetener water-extracted from the leaves of the Stevia plant (Stevia rebaudiana). INS 960a, ADI is 4 mg/kg bw/day (as steviol equivalents), providing 250–350x sucrose sweetness.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E440 | E960 |
|
INS / Codex Number
|
INS 440(i) / 440(ii) | INS 960a / 960c |
|
Functional Class
|
Gelling Agent, Thickener, Stabilizer, Soluble Fiber | Natural High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 4 mg / kg body weight per day (as steviol equivalents) |
|
Common Target Foods
|
Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes | Natural zero-calorie sodas (Zevia), flavored yogurts, protein shakes, tabletop drops |
|
Dietary Compliance
|
100% Vegan (Citrus peel/apple extraction), Halal, Kosher | 100% Vegan (Stevia leaf water extraction), Halal, Kosher, Non-GMO |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1588) | EFSA Authorized / FDA GRAS Notices (GRN 252) |
|
Primary Classes
|
High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) | — |
|
Primary Mechanism
|
HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+) | — |
|
Relative Sweetness Index
|
— | 250 – 350x Sucrose (Reb-A >98%) |
|
Caloric Value
|
— | 0.0 kcal / g kcal/g |
|
Glycemic Index (GI)
|
— | 0 (Zero effect on blood glucose or insulin) |
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