bn:00061222n
Noun Concept
Categories: Articles with short description, Food additives, Demulcents, Food science, Food stabilizers
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pectin  ATC code A07BC01  ATCvet code QA07BC01  Certo  E440
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Any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams WordNet 3.0
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Any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams WordNet 3.0 & Open English WordNet
Pectin is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. Wikipedia
A plant polysaccharide Wikipedia Disambiguation
Structural heteropolysaccharide contained in the primary cell walls of terrestrial plants and some algae Wikidata
A group of naturally occurring complex polysaccharides, containing galacturonic acid, found in plant cell walls, where their function is to cement cells together. OmegaWiki
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). Wiktionary
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Apple is rich in pectin and so is often added to other fruits when making jam so it will set. Wiktionary
WordNet 3.0 & Open English WordNet
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Wikipedia
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Wikidata
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Wiktionary
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OmegaWiki
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Wikidata Alias
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