pectose

[ pek-tohs ]

/ ˈpɛk toʊs /

Origin of pectose

First recorded in 1855–60; pect(ic) + -ose²

Success in the preparation of fruit jellies depends chiefly upon the amount of pectose contained in the fruit.

Science in the Kitchen. |Mrs. E. E. Kellogg
What change does heat bring about in the pectose substances of fruits?

Human Foods and Their Nutritive Value |Harry Snyder
Pectose Substances are jelly-like bodies found in fruits and vegetables.

Human Foods and Their Nutritive Value |Harry Snyder
Pectose is a modification of pectin; it is insoluble in water.

The Stock-Feeder's Manual |Charles Alexander Cameron

Starch does not enter into the composition of carrots, but a small portion of pectose is found instead.

Science in the Kitchen. |Mrs. E. E. Kellogg

pectose

/ (ˈpɛkˌtəʊz) /

an insoluble carbohydrate found in the cell walls of unripe fruit that is converted to pectin by enzymic processes