pectin


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Related to pectin: gelatin
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  • noun

Words related to pectin

any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables

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References in periodicals archive ?
Complete report on Pectin market spread across 150 pages, analyzing and profiling 8 major companies and supported with 98 tables and figures is now available at http://www.
Pectin is naturally found in most other fruit but strawberries are a low pectin fruit so additional pectin is required when making strawberry jam.
Blubarb Jam Excerpted from Preserving with Pomona's Pectin by Allison Carroll Duffy Blubarb Jam is a low-sugar cooked jam made with Pomona's Pectin.
Pectin composition was significantly modified after the purees were enzymatically macerated.
Because of its ability to block galectin-3, modified citrus pectin is emerging as a key natural compound in the battle against heart failure, cancer, and kidney disease.
The researchers suggest that pectin interacts with other substances in oranges, leading to this unexpected effect.
As vegetative analogues to pharmaceutical gelatin, carboxymethylcellulose CMC Akutsel 3265; cognac gum; pectin ARA 105 and sodium alginate NO4-600 were used.
In one recent study, USDA scientists gave people modified citrus pectin for six days.
The long complex soluble fibres in regular pectin are simply too large to be absorbed into the circulation.
While Andre Pectin continually optimizes its costs along the entire value chain, the impact of such external pressure can no longer be offset, by improving process efficiency alone.
DSM had previously acquired a 10% stake in Andre Pectin from Hony Capital.
Kelco says global pectin demand continues to exceed regional GDP rates as consumers in all markets demand natural, safe, high-quality food ingredients.
FMC Corporation, Philadelphia, PA, has acquired pectin-related intellectual property developed by Vigido AG, a subsidiary of UniPektin Ingredients AG and the former exclusive marketer of the pectin products of Pectine Italia S.
This inadequacy can be met by proper utilization of local pectin sources such as mango, ambarella and pawpaw peels.
The ratio for traditional jams is a whopping 450g (1lb) of sugar to the same weight of fruit, although this can vary up or down depending on acid and pectin content.