pectin

From French pectine, coined in the 1830s by Henri Braconnot, from acide pectique "pectic acid."

• IPA^(key): /ˈpɛktɪn/

pectin (countable and uncountable, plural pectins)

1. (biochemistry) 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).

   Apple is rich in pectin and so is often added to other fruits when making jam so it will set.

• E440 when used as an emulsifier

• incept, peinct