INS 440 is pectin, a gelling polysaccharide from fruit peels. It is the gelling agent in jams, jellies, and fruit preparations and is also used to set yoghurts and dairy desserts. It is generally vegan and is permitted by FSSAI for specified food categories.
INS 440 is pectin, a gelling polysaccharide from fruit peels. It is the gelling agent in jams, jellies, and fruit preparations and is also used to set yoghurts and dairy desserts.
Brands use it because it sets jams firmly with sugar and acid, gives a clean fruity texture, and is recognised as natural by consumers. It is one of the oldest food additives and the standard gelling agent for fruit-based products.
INS 440 commonly shows up on Indian packets in these categories:
Pectin is extracted from citrus peels or apple pomace by acid extraction. No animal product is used in its manufacture. Pectin is the standard plant-based alternative to gelatin (INS 441) for setting jellies.
FSSAI: Permitted by FSSAI as a thickener, gelling agent, and stabiliser under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for specified food categories.
JECFA: ADI 'not specified' established at the 25th JECFA (1981) and maintained in subsequent reviews, the modern equivalent meaning normal dietary intake is not a hazard.
On packets, in recipes, and in conversation, INS 440 is also called:
Last verified: 2026-04-29.