The amount of pectin, the fundamental jelly-making property, varies in different fruits.
The first pectin test should be saved for comparison with the others.
Pectose is a modification of pectin; it is insoluble in water.
If available, a mixture of kaolin and pectin should be given for diarrhea.
After the juice and the alcohol have been mixed, pour the mixture slowly from the glass, noting how the pectin is precipitated.
If the pectin collects in two or three masses, use 2/3 to ¾ as much sugar as juice.
Vegetable jelly, or pectin, is almost universally diffused throughout the vegetable kingdom.
The pectin may be supplied by the addition of the juice of crab-apples or under-ripe grapes.
Select firm, slightly underripe fruit that is fairly acid and contains a large amount of pectin.
Measure juice and sugar in proportions indicated by the test for pectin or as directed under "Jelly Making without Test."
polysaccharide found in fruit and vegetables, crucial in forming jellies and jams, 1838, from French pectine, coined early 1830s by French chemist Henri Braconnot (1781-1855) from acide pectique "pectic acid," a constituent of fruit jellies, from Greek pektikos "curdling, congealing," from pektos "curdled, congealed," from pegnynai "to make stiff or solid," from PIE root *pag-/*pak- "to join together" (see pact). Related: Pectic.
pectin pec·tin (pěk'tĭn)
Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.
Any of a group of carbohydrate substances found in the cell walls of plants and in the tissue between certain plant cells. Pectin is produced by the ripening of fruit and helps the ripe fruit remain firm. As the fruit overripens, the pectin breaks down into simple sugars (monosaccharides) and the fruit loses its shape and becomes soft. Pectins can be made to form gels, and are used in certain medicines and cosmetics and in making jellies.