1) Basis of fruit jellies 2) Carbohydrate used in jellies 3) Cellulose 4) Citrus-rind extraction 5) Fruit-jelly base 6) Fruit-jelly substance 7) French word used in English 8) Gel in jellies 9) It makes jelly gel 10) It makes jelly jell 11) Jam and jelly ingredient 12) Jam gelling agent 13) Jam thickener
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https://www.crosswordclues.com/clue/pectin
Pectin (from πηκτικός pēktikós, `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.....
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http://en.wikipedia.org/wiki/Pectin
• (n.) 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.Pectin: words in the definiti...
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http://thinkexist.com/dictionary/meaning/pectin/
any of a group of water-soluble carbohydrate substances that are found in the cell walls and intercellular tissues of certain plants. In the fruits ... [7 related articles]
Found on
http://www.britannica.com/eb/a-z/p/34
A polysaccharide that is the major binding component of the cell walls of plants and fruits. It consists of a long chain of pectic acid and pectinic acid molecules. When mixed with sufficient sugar, pectin forms a firm gel and is therefore much used as a thickening agent in the food industry. It is ...
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http://www.daviddarling.info/encyclopedia/P/pectin.html
<protein> Class of plant cell wall polysaccharide, soluble in hot aqueous solutions of chelating agents or in hot dilute acid. Includes polysaccharides rich in galacturonic acid, rhamnose, arabinose and galactose, for example the polygalacturonans, rhamnogalacturonans and some arabinans, galactans and arabinogalactans. Prominent in the middle...
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http://www.encyclo.co.uk/local/20973
(pek´tin) a one-sugar polymer of sugar acids of fruit that forms gels with sugar at the proper pH. A purified form from the rind of citrus fruits or from apple pomace is used in treatment of diarrhea and as a suspending agent in pharmaceutical preparations.
Found on
http://www.encyclo.co.uk/local/21001
Substance found in most fruit and some vegetables which is required for setting jams and jellies.
Found on
http://www.encyclo.co.uk/local/21220
Pectin is commonly derived from citrus fruits or apples. Pectin is used in food as a gelling agent in a variety of products from jellies and jams to yogurt and fruit smoothies. Fruit pectins are used in some URC® products to achieve soft-bite or mouth feel and to contribute to bake-stability.
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http://www.encyclo.co.uk/local/21488
A methylated polymer of galacturonic acid found in the middle lamella and the primary cell wall.
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http://www.encyclo.co.uk/visitor-contributions.php
Class of plant cell wall polysaccharide, soluble in hot aqueous solutions of chelating agents or in hot dilute acid. Includes polysaccharides rich in galacturonic acid, rhamnose, arabinose and galactose, eg. the polygalacturonans, rhamnogalacturonans, and some arabinans, galactans and arabinogalactans. Prominent in the middle-lamella and primary cell wall.
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http://www.encyclo.co.uk/visitor-contributions.php
Pec'tin noun [ Greek ... curdled, congealed, from ... to make fast or stiff: confer French
pectine .]
(Chemistry) 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, c...
Found on
http://www.encyclo.co.uk/webster/P/39
Type: Term Pronunciation: pek′tin Definitions: 1. Broad generic term for what are now more correctly called pectic substances or materials; specifically, a gelatinous substance, consisting largely of long chains of mostly d-galacturonic acid units (typically α-1,4 linkages and sometimes present as methyl esters), which is extracted from ...
Found on
http://www.medilexicon.com/medicaldictionary.php?t=66374
[
n] - any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables
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http://www.webdictionary.co.uk/definition.php?query=pectin
A group of substances which consists entirely of a long chain of galacturonic acid units, some of which are esterified with methylalcohol; water dispersable. In the presence of acids and sugar, pectin forms the basis of household jellies.
Found on
http://www.winning-homebrew.com/brewing-terms.html
a natural plant sugar that acts as a thickening agent during the making of fruit jellies and preserves
Found on
https://thebakersalmanac.com/ultimate-baking-glossary/
noun any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams
Found on
https://www.encyclo.co.uk/local/20974
A heavy, colloidal substance found in most ripe fruit which promotes the formation of gelatinous solutions and hazes in the finished wine. Fermenting fruit pulps with high pectin content, such as apples, should be treated with pectic enzyme, especially if the pulp is boiled to extract the fruit flavor (boiling releases the pectin, while pectic enzy...
Found on
https://www.encyclo.co.uk/local/22309
A gluey substance found in the middle lamella between adjoining cell walls that cements the adjoining cells together.
Found on
https://www.encyclo.co.uk/local/22581
No exact match found.
