Pectic: meaning, definitions and examples
๐
pectic
[ หpษktษชk ]
chemical substance
Pectic refers to substances derived from pectin, which is a natural, polysaccharide found in the cell walls of plants. Pectins are primarily used in the food industry as gelling agents, thickening agents, and stabilizers. They play a critical role in the texture and consistency of jams and jellies. Moreover, pectic substances are important in the fermentation process in winemaking and brewing, influencing clarity and mouthfeel. Understanding pectic compounds is essential for anyone working with plant materials or in food sciences.
Synonyms
gelatinous substance, pectin, thickening agent
Examples of usage
- Pectic enzymes are often added to fruit juices.
- The pectic substance helped the jam set properly.
- Pectic compounds can improve the quality of the wine.
- Using pectic acid can enhance the gel formation.
Translations
Translations of the word "pectic" in other languages:
๐ต๐น pectina
๐ฎ๐ณ เคชเฅเคเฅเคเคฟเคจ
๐ฉ๐ช Pektin
๐ฎ๐ฉ pektin
๐บ๐ฆ ะฟะตะบัะธะฝ
๐ต๐ฑ pektyna
๐ฏ๐ต ใใฏใใณ
๐ซ๐ท pectine
๐ช๐ธ pectina
๐น๐ท pektin
๐ฐ๐ท ํํด
๐ธ๐ฆ ุจูุชูู
๐จ๐ฟ pektin
๐ธ๐ฐ pektรญn
๐จ๐ณ ๆ่ถ
๐ธ๐ฎ pektin
๐ฎ๐ธ pektรญn
๐ฐ๐ฟ ะฟะตะบัะธะฝ
๐ฌ๐ช แแแฅแขแแแ
๐ฆ๐ฟ pektin
๐ฒ๐ฝ pectina
Etymology
The term 'pectic' is derived from the Greek word 'pektos', meaning 'thick' or 'congealed'. This etymology reflects the properties of pectins, which are known for their ability to form gels when combined with sugar and acid. Pectins were first identified in the early 19th century as researchers began to investigate the components of fruits and their applications in food preservation. The commercial use of pectic substances escalated in the food industry, particularly in the production of jams and jellies. Over time, the understanding and application of pectic compounds expanded beyond cooking into other areas such as pharmaceuticals and biotechnology, where their unique properties can be harnessed for various industrial purposes.