PECTIN

pectin

(noun) any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams

Source: WordNet® 3.1

Etymology

Noun

pectin (countable and uncountable, plural pectins)

(carbohydrate) A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting).

Synonyms

• E440 when used as an emulsifier

Anagrams

• incept, peinct, pentic

Source: Wiktionary

Pec"tin, n. Etym: [Gr. pectine.] (Chem.)

Definition: One of a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored, translucent substances, which are soluble in hot water but become viscous on cooling.

Source: Webster’s Unabridged Dictionary 1913 Edition

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