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 ChemistryThe percentage of galacturonic acid carboxyl groups in pectin that are methyl-esterified.
Syneresis
Quality & SensoryThe spontaneous expulsion of liquid from a gel as its network contracts.
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