pectin

[ pek-tin ]

noun

, Biochemistry.

1. 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.

pectin

/ ˈpɛktɪn /

noun

1. 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 ))

pectin

/ pĕk′tĭn /

1. 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.

Derived Forms

• ˈpectic, adjective

Other Words From

• pec·ti·na·ceous [pek-t, uh, -, ney, -sh, uh, s], pectin·ous adjective

Word History and Origins

Origin of pectin¹

1830–40; < Greek pēkt ( ós ) fixed, congealed ( pectic ) + -in ²

Word History and Origins

Origin of pectin¹

C19: from Greek pēktos congealed, from pegnuein to set

Example Sentences

The company ditches gelatin for pectin, making them vegan-friendly, and they are also gluten-free.

From Popular-Science

In fact, pectin is what makes homemade jams and jellies wiggly.

From Popular-Science

Yet as jam makers can tell you, proportions are crucial—you need to add enough pectin to absorb excess water, but not so much that it stiffens up your food to inedibility.

From Popular-Science

The longer you cook a cranberry sauce, the more pectin is released and liquid is evaporated, and the stiffer the result will be.

From The Daily Beast

As the fruit ripens the pectase acts upon the pectose, which is insoluble in water, converting it into pectin, which is soluble.

From Project Gutenberg

If the pectin collects in two or three masses, use 2/3 to ¾ as much sugar as juice.

From Project Gutenberg

The pectin may be supplied by the addition of the juice of crab-apples or under-ripe grapes.

From Project Gutenberg

To be satisfactory, jelly must be made from fruit juice containing pectin and acid.

From Project Gutenberg

If the third extraction shows much pectin a fourth extraction may be made.

From Project Gutenberg

Related Words

• gelatin
• jelly
• marmalade