Origin of pectinfrom Classical Greek p?ktos (see pectic) + -in
Origin of pectinFrench pectine from Greek pēktos coagulated from pēgnunai to coagulate ; see pag- in Indo-European roots.
- pec′tic pec′tin·ous
- (biochemistry) 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.