Pronunciation: [pˈɛktɪn] (IPA) 
Pectin is a word that is commonly used in food science to describe a plant-derived substance that is used as a gelling agent in jams and jellies. In terms of its spelling, the word is phonetically transcribed as /ˈpɛktɪn/ in IPA notation. The word is spelled with a "p" and not a "b" because the sound that the "c" makes in pectin is a "k" sound, which is typically paired with a "p" sound (as in "pack" or "poke").
Pectin is a polysaccharide substance that is naturally present in plants, particularly in fruits and vegetables. It is a complex carbohydrate composed of long chains of linked sugar molecules, mainly made up of galacturonic acid. Pectin is a crucial component of a plant's cell walls, providing structure and strength to the plant.
In the food industry, pectin is extracted from various plant sources, primarily citrus fruits like oranges and lemons, and is commonly used as a gelling agent or thickener in the preparation of jams, jellies, and preserves. Pectin has the ability to form a gel-like texture when combined with sugar and heated, giving these products a desirable consistency and preserving their shape and texture.
Aside from its culinary applications, pectin is also employed in the pharmaceutical and cosmetic industries. It is used to improve the texture and stability of various medications, particularly over-the-counter oral suspensions. Additionally, pectin can be found in several cosmetic products like lotions and creams, where it acts as a thickener and stabilizer.
Moreover, pectin has shown potential health benefits. As a dietary fiber, it plays a role in promoting digestive health by enhancing bowel movements and preventing constipation. It may also aid in weight management and blood sugar control by slowing down the digestion and absorption of sugars and fats.
Overall, pectin is a versatile polysaccharide compound derived from plants that serves various purposes, primarily as a gelling agent in food preparation, but also as a stabilizer in pharmaceuticals and cosmetics.
Vegetable jelly, C32H40O28 + 4H2O; a body formed from certain fruits and vegetables on boiling, which coagulates on cooling to form jelly.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The word "pectin" has its roots in Latin. It is derived from the Latin word "pecten", which means comb. This is because pectin was originally isolated from certain types of seaweed, which have a comb-like appearance. The term "pectin" was first used in its scientific sense in the early 19th century, referring to the gelatinous substance found in fruits that is responsible for their ability to set into a gel-like structure when heated with sugar and acid.
