pectin

[ pek-tin ]
/ ˈpɛk tɪn /

noun Biochemistry.

a white, amorphous, colloidal carbohydrate of high molecular weight occurring in ripe fruits, especially in apples, currants, etc., and used in fruit jellies, pharmaceuticals, and cosmetics for its thickening and emulsifying properties and its ability to solidify to a gel.

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Origin of pectin

1830–40; < Greek pēkt(ós) fixed, congealed (see pectic) + -in2

OTHER WORDS FROM pectin

pec·ti·na·ceous [pek-tuh-ney-shuh s] /ˌpɛk təˈneɪ ʃəs/, pec·tin·ous, adjective
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2020

Example sentences from the Web for pectin

British Dictionary definitions for pectin

pectin
/ (ˈpɛktɪn) /

noun

biochem any of the acidic hemicelluloses that occur in ripe fruit and vegetables: used in the manufacture of jams because of their ability to solidify to a gel when heated in a sugar solution (may be referred to on food labels as E440 (a))

Derived forms of pectin

pectic or pectinous, adjective

Word Origin for pectin

C19: from Greek pēktos congealed, from pegnuein to set
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Medical definitions for pectin

pectin
[ pĕktĭn ]

n.

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.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.

Scientific definitions for pectin

pectin
[ pĕktĭn ]

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.
The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.