100% VeganCategory: additive, e-number, fruitReviewed: Aug 24, 2026

Pectin

Pectin (E440) is a structural heteropolysaccharide naturally present in the primary cell walls of terrestrial plants. Commercially, it is extracted exclusively from citrus peels (lemons, limes, oranges) and apple pomace byproducts of fruit juice processing. It is 100% plant-derived and inherently vegan.

Vegan Status Breakdown

Pectin (E440) is a structural heteropolysaccharide naturally present in the primary cell walls of terrestrial plants. Commercially, it is extracted exclusively from citrus peels (lemons, limes, oranges) and apple pomace byproducts of fruit juice processing. It is 100% plant-derived and inherently vegan.

Common Synonyms, E-Numbers & Trade Names:

e440fruit pectinapple pectincitrus pectinhigh-methoxyl pectinlow-methoxyl pectin

Hidden & Derivative Names to Watch Out For:

e440e440ie440iiamidated pectinfruit pectinpectic acid

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Common Uses & Applications

•Primary gelling and setting agent in fruit jams, jellies, preserves, and marmalades
•Gelatin substitute in vegan gummy bears, jelly candies, and fruit snacks
•Texture stabilizer in fruit juices, yogurt alternatives, and pastry fillings
•Dietary soluble fiber supplement for prebiotic gut health

Nutrition Facts (per 100g)

Standard reference data via USDA FoodData Central

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325

Calories (kcal)

0.3g

Protein

90g

Carbohydrates

0.3g

Total Fat

8.6g

Dietary Fiber

Calcium: 9 mg

Plant-Based Substitutes

Culinary swaps with exact ratios and chef instructions

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Agar-Agar Powder

gelling, thickening
Ratio: 1/2 to 1 tsp agar-agar powder per 1 tsp gelatin powder (Agar is stronger than gelatin; must be boiled to activate)

Must be simmered for 2 minutes to fully dissolve and activate gelling properties.

Full Swap Guide →🍳 Cook Recipe

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Apple Cider Vinegar

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Aquafaba

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Scientific & Regulatory Authority Sources:

Frequently Asked Questions

Is fruit pectin vegan?
Yes, 100% vegan. Fruit pectin is extracted entirely from the peels of citrus fruits (oranges, lemons, limes) or apple pulp. Unlike animal gelatin, no bones, skin, or animal tissues are ever involved.
Can pectin replace gelatin in baking and candies?
Yes. Pectin creates a tender, clean-biting gel that does not melt at warm room temperature. Low-methoxyl (LM) pectin gels in the presence of calcium without requiring massive amounts of refined sugar.
What is the food additive number for pectin?
Pectin is designated as E-number E440 (E440i for standard non-amidated pectin and E440ii for amidated pectin). Both forms are 100% plant-based and vegan.