pectin Antonyms

No Synonyms and anytonyms found

Meaning of pectin

Wordnet

pectin (n)

any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams

Webster

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 Sentence Examples

  1. Pectin, a polysaccharide, is found in the cell walls of fruits and vegetables.
  2. Apple pectin, extracted from apples, is commonly used as a gelling agent in jams and jellies.
  3. Lemon pectin has a higher acidity than other types of pectin and is suitable for making marmalades.
  4. The gelling properties of pectin are due to its ability to form cross-links with other molecules.
  5. The amount of pectin in a fruit or vegetable determines its hardness and firmness.
  6. Low-methoxyl pectin requires calcium ions to form gels, while high-methoxyl pectin does not.
  7. Pectin can inhibit the absorption of cholesterol in the digestive tract.
  8. Pectin is used in the production of sweeteners, stabilizers, and emulsifiers.
  9. Some commercial pectin products are modified to enhance their gelling or thickening capabilities.
  10. Pectin can be used as a substitute for gelatin in vegan and vegetarian recipes.

FAQs About the word pectin

any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jamsOne of a series of carbohydra

No synonyms found.

No antonyms found.

Pectin, a polysaccharide, is found in the cell walls of fruits and vegetables.

Apple pectin, extracted from apples, is commonly used as a gelling agent in jams and jellies.

Lemon pectin has a higher acidity than other types of pectin and is suitable for making marmalades.

The gelling properties of pectin are due to its ability to form cross-links with other molecules.