pectins
Fruit-derived gelling agents
Pectins are carbohydrates found naturally in the cell walls of fruits and vegetables, used primarily as a gelling agent in food preparation.
When combined with sugar and acid, pectins cause liquids to thicken and set, making them essential for producing jams, jellies, and preserves.
Fruits like apples, citrus, and quinces are particularly high in pectin.
Commercial pectin is sold as a powder or liquid for home canning when natural fruit pectin levels are insufficient.
Cooked fruit spread
- jellyFruit spread, no seeds
- marmaladeCitrus preserve with peel
- gelationTransition to gel state
- settingContext of events
firmness · consistency · viscosity · thickening · gelatinous · congeal · solidify · agar-agar
Nutrient for gut bacteria
- cholesterol-loweringReducing blood fats
- satietyState of being full
- fermentableCapable of microbial conversion
- microbiomeBody's microbial community
Substance adding viscosity
- stabilizerThing ensuring steadiness
- emulsifierCombines immiscible liquids
- confectionerySugary foods or their shop
- yogurtFermented milk product
beverages · bakery · dairy · low-sugar · standardized · food-grade
Forming esters chemically
- carbohydrateSugar or starch compound
- biopolymerNaturally produced macromolecule
- macromoleculeVery large molecule
- hydrolysisWater-induced bond cleavage
Produce or relinquish
- purificationRemoval of contaminants
- dryingMoisture removal process
- powderedCrushed to fine particles
- byproductSecondary outcome of production
jam
Cooked fruit spread
setting · firmness · consistency · viscosity · thickening · gelatinous · congeal · solidify · agar-agar · mouthfeel
prebiotic
Nutrient for gut bacteria
- cholesterol-loweringReducing blood fats
- satietyState of being full
- fermentableCapable of microbial conversion
thickener
Substance adding viscosity
- stabilizerThing ensuring steadiness
- emulsifierCombines immiscible liquids
- confectionerySugary foods or their shop
yogurt · beverages · bakery · dairy · low-sugar · standardized · food-grade
esterification
Forming esters chemically
- carbohydrateSugar or starch compound
- biopolymerNaturally produced macromolecule
- macromoleculeVery large molecule
yield
Produce or relinquish
- purificationRemoval of contaminants
- dryingMoisture removal process
- powderedCrushed to fine particles
byproduct · processing · concentration · precipitation · filtration