Food Chemistry

Pectin

A structural polysaccharide of plant cell walls based on galacturonic acid. High-methoxyl pectin (DE > 50%) gels with sugar and acid; low-methoxyl pectin gels with calcium.

Real-life application

The setting agent in homemade jam — naturally present in fruits like apple and citrus peel, or added as a powder when a fruit's own pectin is too low.

Related terms

Degree of esterification

Food Chemistry

The percentage of galacturonic acid carboxyl groups in pectin that are methyl-esterified.

Syneresis

Quality & Sensory

The spontaneous expulsion of liquid from a gel as its network contracts.

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