Crossword clues for pectin
pectin
- Jelly ingredient
- It's in a jam
- It makes jelly gel
- Jelly thickener
- Substance that citrus peels are rich in
- Any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables
- Used in making fruit jellies and jams
- Jam ingredient
- Basis of jellies and jams
- Fruit-jelly substance
- Jelly basis
- Fruit-jelly base
- Carbohydrate used in making fruit jellies and jams
Longman Dictionary of Contemporary English
The Collaborative International Dictionary
Pectin \Pec"tin\, n. [Gr. ? curdled, congealed, from ? to make fast or stiff: cf. F. pectine.] (Chem.) One of a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored, translucent substances, which are soluble in hot water but become viscous on cooling.
Douglas Harper's Etymology Dictionary
polysaccharide found in fruit and vegetables, crucial in forming jellies and jams, 1838, from French pectine, coined early 1830s by French chemist Henri Braconnot (1781-1855) from acide pectique "pectic acid," a constituent of fruit jellies, from Greek pektikos "curdling, congealing," from pektos "curdled, congealed," from pegnynai "to make stiff or solid," from PIE root *pag-/*pak- "to join together" (see pact). Related: Pectic.
Wiktionary
n. (context carbohydrate English) 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 jelly and jams where it causes thickening (setting).
WordNet
n. any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams
Wikipedia
Pectin (from , "congealed, curdled") is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
Usage examples of "pectin".
The juice of Mulberries contains malic and citric acids, with glucose, pectin, and gum.
Besides containing citric and malic acids, the Raspberry affords a volatile oil of aromatic flavour, with crystallisable sugar, pectin, colouring matter, mucus, some mineral salts, and water.
The chemical constituents of the Strawberry are--a peculiar volatile aroma, sugar, mucilage, pectin, citric and malic acids in equal parts, woody fibre, and water.
Other constituents are a crystalline saponin- like glucoside, an amorphous, bitter glucoside, which is a modification of tannin, and is known as Ipecacuanhic acid, choline, resin, pectin, starch, sugar, calcium oxalate, odorous, fatty matter and a disagreeable-smelling volatile oil.
Other constituents are traces of a volatile oil, albumen, resin, fat, wax, chlorophyll, tannic acid, grape sugar, gum, extractive, starch, pectin and various alkaline and earthy salts.
Later he would find out whether it had been reduced to disassociated polysaccharide chains and freeflowing pectins along with the rest of the forest, or whether it had been lifted and transported out of harm’s way.
Obviously these things should be avoided but I have found in many cases that Acidophilus and Pectin tablets between meals and Papaya Enzyme with meals negate the bad effects of these foods.
I recommend two tablets of Papaya Enzyme with meals and two tablets of Acidophilus and Pectin between meals.
According to Volg, Phamacognisie, 1892, it is still used in Central Europe in veterinary medicine, and Ludwig and Busse (1869) found it to contain mannite, mycose, pectin, mycogum, mycodextrin and mycoinulin.