pectin

English

Alternative forms

• pectine (archaic)

Etymology

From French pectine, coined in the 1830s by Henri Braconnot, from acide pectique "pectic acid", from Ancient Greek πηκτικός (pēktikós, “curdling”), from πηκτός (pēktós, “curdled”), from πήγνυμι (pḗgnumi, “stiffen”).

Pronunciation

• IPA^(key): /ˈpɛktɪn/

• Audio (Southern England):

  (file)

Noun

pectin (countable and uncountable, plural pectins)

English Wikipedia has an article on:

pectin

Wikipedia

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.

Synonyms

• E440 (when used as an emulsifier)
• vegetable jelly (archaic)

Derived terms

• agaropectin
• amylopectin
• hydropectin
• metapectin
• oligopectin
• parapectin
• pectinaceous
• pectinase
• pectinated
• pectinesterase
• pectinolytic
• pectocellulose
• protopectin

Related terms

• pectic

Translations

substance

Catalan: pectina (ca) f Chinese: Mandarin: 果膠 / 果胶 (zh) (guǒjiāo) Czech: pektin m Danish: pektin Esperanto: pektino Estonian: pektiin Finnish: pektiini French: pectine (fr) f Georgian: პექტინი (ṗekṭini) Greek: πηκτίνη (el) f (piktíni) Hungarian: pektin (hu) Icelandic: ávaxtahlaup n Ido: pektino (io) Italian: pectina (it) f Japanese: ペクチン (pekuchin) Norwegian: pektin Polish: pektyna (pl) f Portuguese: pectina f Romanian: pectină (ro) f Russian: пекти́н (ru) m (pektín) Spanish: pectina (es) f Swedish: pektin (sv) Turkish: pektin (tr)

Anagrams

• incept, peinct, pentic