pectin
[ pek-tin ]
/ ˈpɛk tɪn /
noun Biochemistry.
a white, amorphous, colloidal carbohydrate of high molecular weight occurring in ripe fruits, especially in apples, currants, etc., and used in fruit jellies, pharmaceuticals, and cosmetics for its thickening and emulsifying properties and its ability to solidify to a gel.
OTHER WORDS FROM pectin
pec·ti·na·ceous [pek-tuh-ney-shuh s] /ˌpɛk təˈneɪ ʃəs/, pec·tin·ous, adjectiveWords nearby pectin
Example sentences from the Web for pectin
British Dictionary definitions for pectin
pectin
/ (ˈpɛktɪn) /
noun
biochem
any of the acidic hemicelluloses that occur in ripe fruit and vegetables: used in the manufacture of jams because of their ability to solidify to a gel when heated in a sugar solution (may be referred to on food labels as E440 (a))
Derived forms of pectin
pectic or pectinous, adjectiveWord Origin for pectin
C19: from Greek
pēktos congealed, from
pegnuein to set
Medical definitions for pectin
pectin
[ pĕk′tĭn ]
n.
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.
Scientific definitions for pectin
pectin
[ pĕk′tĭn ]
Any of a group of carbohydrate substances found in the cell walls of plants and in the tissue between certain plant cells. Pectin is produced by the ripening of fruit and helps the ripe fruit remain firm. As the fruit overripens, the pectin breaks down into simple sugars (monosaccharides) and the fruit loses its shape and becomes soft. Pectins can be made to form gels, and are used in certain medicines and cosmetics and in making jellies.