a water-soluble carbohydrate, obtained from certain ripe fruits, which yields a gel that is the basis of jellies and jams
Origin of pectin; from Classical Greek p?ktos (see pectic) + -in
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.
Origin of pectinFrench pectine, from Greek p&emacron;ktos, coagulated, from p&emacron;gnunai, 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.