PECTIN

Pectin

Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.

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pectin

Noun

  1. 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).
    Apple is rich in pectin and so is often added to other fruits when making jam so it will set.


The above text is a snippet from Wiktionary: pectin
and as such is available under the Creative Commons Attribution/Share-Alike License.

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