One of the mysteries of the English language finally explained.
A soluble gelatinous polysaccharide that is present in ripe fruits and is extracted for use as a setting agent in jams and jellies.
- ‘Proteins, pectins, polysaccharides and glycolipids, organized in a three-dimensional polygonal frame are part of the structural elements.’
- ‘The fruit contains more pectin than regular strawberries, so making jam is easy and quick.’
- ‘As a very smart scientist discussed with me a year ago, tomatoes contain pectin - a lot of pectin.’
- ‘To extract pectin from fruit, industry uses a conventional heating process that takes an hour or more per batch.’
- ‘Walls consist of a porous network of cellulose fibrils, hemicellulose, pectins, and glycoproteins.’
- ‘Soluble fiber, including pectin, is found in oatmeal, apples, bananas, beans, and psyllium.’
- ‘In the ripening stage of strawberry fruit development the vascular tissue comprises long fibres composed of cellulose, protein, pectin, and lignin.’
- ‘Jelly, jam and preserves are all made from fruit mixed with sugar and pectin.’
- ‘They are high in fibre and a substance called pectin, both of which may help to control cholesterol levels in the bloodstream.’
- ‘I ended up using only 1oz of pectin which was more than enough.’
- ‘Imagine you are making jam and have gotten to the point where you pour the steaming liquor of fruit, sugar, and pectin into the jars.’
- ‘One is pectin, a soluble fiber that has a well-documented ability to lower total cholesterol.’
- ‘The standard method, which does not require added pectin, works best with fruits naturally high in pectin.’
- ‘As pears are dense, they are also a good source of fibre and pectin.’
- ‘Other prebiotic agents such as psyllium seeds, pectin, aloe vera juice or slippery elm are very good alternatives.’
- ‘Apples are also rich in the soluble fibre pectin, which helps to lower blood cholesterol.’
- ‘It also helps to understand what makes jam or jelly set: it's pectin, a natural substance that binds the fruit pulp with acid and sugar.’
- ‘As the fruit ripens, enzymes convert this into pectin, the quantity of which reaches its maximum just before the fruit is fully ripe.’
- ‘This may be due to the soluble fiber pectin in grapefruit.’
- ‘No differences were observed for hemicellulose and pectin.’
Mid 19th century: from Greek pektos ‘congealed’ (from pēgnuein ‘make solid’) + -in.
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