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Synonyms for pectin
| Grammar : Noun |
| Spell : pek-tin |
| Phonetic Transcription : ˈpɛk tɪn |
Top 10 synonyms for pectin Other synonyms for the word pectin
Définition of pectin
Origin :- polysaccharide found in fruit and vegetables, crucial in forming jellies and jams, 1838, from French pectine, coined early 1830s by French chemist Henri Braconnot (1781-1855) from acide pectique "pectic acid," a constituent of fruit jellies, from Greek pektikos "curdling, congealing," from pektos "curdled, congealed," from pegnynai "to make stiff or solid," from PIE root *pag-/*pak- "to join together" (see pact). Related: Pectic.
- As in preserves : noun thickened fruit prepared for
- As in jelly : noun jam
- This 'pectin' is therefore a form of soluble lignocellulose.
- Extract from : « Researches on Cellulose » by C. F. Cross
- Pectose is a modification of pectin; it is insoluble in water.
- Extract from : « The Stock-Feeder's Manual » by Charles Alexander Cameron
- The first pectin test should be saved for comparison with the others.
- Extract from : « A Little Preserving Book for a Little Girl » by Amy Waterman
- If available, a mixture of kaolin and pectin should be given for diarrhea.
- Extract from : « In Time Of Emergency » by Department of Defense
- If the pectin collects in two or three masses, use 2/3 to ¾ as much sugar as juice.
- Extract from : « A Little Preserving Book for a Little Girl » by Amy Waterman
- The pectin may be supplied by the addition of the juice of crab-apples or under-ripe grapes.
- Extract from : « A Little Preserving Book for a Little Girl » by Amy Waterman
- Measure juice and sugar in proportions indicated by the test for pectin or as directed under "Jelly Making without Test."
- Extract from : « A Little Preserving Book for a Little Girl » by Amy Waterman
- Pectin is also a carbohydrate that is found in large quantities in some fruits, while in other fruits it is lacking.
- Extract from : « Woman's Institute Library of Cookery, Vol. 5 » by Woman's Institute of Domestic Arts and Sciences
- They cannot be used for jelly, because they do not contain sufficient acid nor pectin.
- Extract from : « Woman's Institute Library of Cookery, Vol. 5 » by Woman's Institute of Domestic Arts and Sciences
- The chief requirement of fruits that are to be used for jelly making is that they contain acid and pectin.
- Extract from : « Woman's Institute Library of Cookery, Vol. 5 » by Woman's Institute of Domestic Arts and Sciences
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