from The American Heritage® Dictionary of the English Language, 4th Edition
- 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. 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 jellies and jams where it causes thickening (setting).
from the GNU version of the Collaborative International Dictionary of English
- 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. It is commonly used in making fruit jelllies.
from The Century Dictionary and Cyclopedia
- n. A substance obtained from pectose by the action of heat, ferments, or an acid, and also formed in the ripening of fruits. It is soluble in water, and its solution on evaporating yields a fine jelly.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams
Apples are high in pectin, a soluble and help stabilize blood sugar levels.
Why go to that effort when pectin is readily available?
Apples and quince are high in pectin, while others, like pears and some berries, have very little.
The market for low ester pectin is the fastest growing of all pectin markets.
Stir in pectin, bring back to a boil, and boil for one minute.
As both figs and rhubarb are fruits low in pectin, it made sense to use the added pectin.
WEDNESDAY, Jan. 20 (HealthDay News) -- Common wisdom holds apples to be a healthy snack, and a new study agrees, finding that a component of fruit called pectin boosts levels of friendly germs in the digestive system.
Nutritionists have learned that the soluble fiber called pectin, as well as insoluble fibers in the meat of the apple are powerful brooms that can sweep away lots of bad stuff like LDL cholesterol from the digestive tract and liver.
Instead, a thin, folded tissue called pectin, unique to birds, brings blood and nutrients to the eye without casting shadows or scattering light in the eye as blood vessels do.
I have made appple jam but did not know how rich unripe apples were in pectin.
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