- 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.
Origin of pectin
Related Words for pectinjelly, gelatin, marmalade, sweet, spread, jam, extract, conserve, jell, confiture, pectin, preserve, mass, pulp
Examples from the Web for pectin
Historical Examples of pectin
This 'pectin' is therefore a form of soluble lignocellulose.Researches on Cellulose
C. F. Cross
Pectose is a modification of pectin; it is insoluble in water.The Stock-Feeder's Manual
Charles Alexander Cameron
The first pectin test should be saved for comparison with the others.
If available, a mixture of kaolin and pectin should be given for diarrhea.In Time Of Emergency
Department of Defense
If the pectin collects in two or three masses, use 2/3 to ¾ as much sugar as juice.
- 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))
Word Origin for pectin
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.
- 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.