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pectin

pectin Plant tissues contain hemicelluloses (chemically polymers of galacturonic acid) known as protopectins which cement the cell walls together. As fruit ripens, there is maximum protopectin present; thereafter it breaks down to pectin, pectinic acid, and, finally, pectic acid, and the fruit softens as the adhesive between the cells breaks down.

Pectin is the setting agent in jam; it forms a gel with sugar under acid conditions. Soft fruits, such as strawberry, raspberry, and cherry, are low in pectin; plums, apples, and oranges are rich. Apple pulp and orange pith are the commercial sources of pectin. Added to jams, confectionery, chocolate, and ice cream as an emulsifier and stabilizer instead of agar; used in making jellies, and as an anti‐staling agent in cakes. Included in non‐starch polysaccharides.

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pectin

pectin, any of a group of white, amorphous, complex carbohydrates that occur in ripe fruits and certain vegetables. Fruits rich in pectin are the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to pectin as the fruit ripens. Pectin forms a colloidal solution in water and gels on cooling. When fruits are cooked with the correct amount of sugar, and when the acidity is optimum and the amount of pectin present is sufficient, jams and jellies can be made. In overripe fruits, the pectin becomes pectic acid, which does not form jelly with sugar solutions. Commercial preparations of pectin are available for jelly making. An indigestible, soluble fiber, pectin is a general intestinal regulator that is used in many medicinal preparations, especially as an antidiarrhea agent.

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pectin

pectin One of a group of homopolysac charides that contain a variety of monosaccharides, but are especially rich in galacturonic acid. They form a kind of cement, so contributing to the structure of plant cell walls, being particularly abundant in young primary walls and fruits.

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pectin

pec·tin / ˈpektin/ • n. a soluble gelatinous polysaccharide that is present in ripe fruits and is extracted for use as a setting agent in jams and jellies. DERIVATIVES: pec·tic / ˈpektik/ adj.

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pectin

pectin Water-soluble polysaccharide found in the cell walls and intercellular tissue of certain ripe fruits or vegetables. When fruit is cooked, it yields a gel that is the basis of jellies and jams.

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pectin

pectin A type of pectic substance. It is used in making jam as it forms a gel with sucrose.

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pectin

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