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pectin
pec·tin P0141300 (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.
[French pectine, from Greek pēktos, coagulated, from pēgnunai, to coagulate; see pag- in Indo-European roots.]
pec′tic, pec′tin·ous adj.pectin (ˈpɛktɪn) n (Biochemistry) 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))[C19: from Greek pēktos congealed, from pegnuein to set] ˈpectic, ˌpectiˈnaceous, ˈpectinous adjpec•tin (ˈpɛk tɪn)
n. a white colloidal carbohydrate of high molecular weight, present in ripe fruits: used in fruit jellies for its thickening and emulsifying properties. [1830–40; < Greek pēkt(ós) fixed, congealed (see pectic acid) + -in1] pec′tic, pec′tin•ous, adj. pec·tin (pĕk′tĭn) Any of a group of substances that are found in ripe fruits and can be made to form gels. Pectins are derived from carbohydrates. They are used in certain medicines and cosmetics and in making jellies.pectinA substance extracted from ripe fruit and vegetables which is used to set jams and jellies.Thesaurus| Noun | 1. | pectin - any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jamsKaopectate - trade name for a fixed-combination antidiarrheal drug that use kaolin as the adsorbent and pectin as the emollientcellulose - a polysaccharide that is the chief constituent of all plant tissues and fibers |
Translations
pectin
pectin, any of a group of white, amorphous, complex carbohydratescarbohydrate,
any member of a large class of chemical compounds that includes sugars, starches, cellulose, and related compounds. These compounds are produced naturally by green plants from carbon dioxide and water (see photosynthesis).
..... Click the link for more information. 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.pectin[′pek·tən] (biochemistry) A purified carbohydrate obtained from the inner portion of the rind of citrus fruits, or from apple pomace; consists chiefly of partially methoxylated polygalacturonic acids. pectin 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)) pectin
pectin [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 as the protective component of formulations used in treatment of diarrhea and as a suspending agent in pharmaceutical preparations. It is also used in preparation of foods such as jams and jellies.pec·tin (pek'tin), Do not confuse this word with pecten.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 fruits where it is presumed to exist as protopectin (pectose). 2. Commercial pectins, sometimes called pectinic acids, are whitish, soluble powders prepared from the rinds of citrus fruits. They are used in the preparation of jams, jellies, and similar food products where they increase viscosity; therapeutically, they are used to control diarrhea (usually in conjunction with other agents), as a plasma expander, and as a protectant; pectins bind calcium ions and are highly hydrated. 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.
pec′tic, pec′tin·ous adj.pectin Alternative health
A soluble fibre found in fruits (e.g., apples, grapefruit and vegetables). Pectin is antidiarrhoeal, demulcent and used to soothe the mouth and throat, reduce colic and diarrhoea, and reduces LDL-cholesterol.
Food industry
A heterogeneous family of highly branched, highly hydrated and glucuronic acid-rich fruit-based polysaccharides used to produce gelling agents.pec·tin (pek'tin) Do not confuse this word with pecten.1. Broad generic term for what are now more correctly called pectic substances or materials. 2. Commercial pectins, sometimes called pectinic acids, are whitish, soluble powders prepared from the rinds of citrus fruits; to make jams, jellies, and similar food products where they increase viscosity; therapeutically, used to control diarrhea, as a plasma expander, and as a protectant. pectin a complex POLYSACCHARIDE often found as calcium pectate in plant cells where it is a component of the MIDDLE LAMELLA of the cell wall. When heated, pectin forms a gel which can ‘set’, a feature used in the making of jams.pec·tin (pek'tin) Broad generic term for what are now more correctly called pectic substancesor materials; specifically, a gelatinous sub stance, which is extracted from fruits where it is presumed to exist as protopectin (pectose). pectin
Related to pectin: gelatinWords related to pectinnoun any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetablesRelated Words |