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What is a pectin?

What is a pectin? Here are some definitions.

Noun
  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).
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Others, such as cooking apples, raspberries, blackcurrants, redcurrants and gooseberries, have more pectin and set without any help.
Apples are also rich in the soluble fibre pectin, which helps to lower blood cholesterol.
The tomato fruit cell wall is composed of protein and three major polysaccharide components, pectin, hemicelluloses and cellulose.
Jelly, jam and preserves are all made from fruit mixed with sugar and pectin.
As the fruit ripens, enzymes convert this into pectin, the quantity of which reaches its maximum just before the fruit is fully ripe.
Some alternatives which produce results similar to gelatin are agar-agar, carrageenan, tapioca, sago, guar gum, pectin, and rennet.

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