Pectin: meaning, definitions and examples
๐
pectin
[ หpษk.tษชn ]
food industry
Pectin is a naturally occurring carbohydrate found in the cell walls of fruits and vegetables. It is commonly used as a gelling agent in food, especially in jams and jellies. Pectin helps to create a gel-like consistency when mixed with sugar and acid, making it essential for various culinary applications.
Synonyms
gelatin, stabilizer, thickener.
Examples of usage
- Pectin is crucial for making homemade jams.
- Many fruit-based desserts use pectin to achieve the right texture.
- The recipe calls for apple pectin to set the jelly.
Translations
Translations of the word "pectin" 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 'pectin' comes from the Greek word 'pektos', meaning 'congealed' or 'curdled'. The word was first introduced in English in the 19th century when scientists began to isolate it from fruits. Pectin is primarily derived from citrus fruits and apples, where it is present in high concentrations. Its ability to form gels and stabilize mixtures has made it a popular ingredient in food preservation and confectionery. Over time, the use of pectin has expanded beyond traditional recipes, finding applications in pharmaceuticals and cosmetics for its gelling properties.