Pectin (Ancient Greek: πηκτικός pēktikós: "congealed" and "curdled") is a heteropolysaccharide, a structural polymer contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants.[1] The principal chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825.[2][3] Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; as a food stabiliser in fruit juices and milk drinks,[4] and as a source of dietary fiber.
- ^ πηκτικός. Liddell, Henry George; Scott, Robert; A Greek–English Lexicon at the Perseus Project
- ^ Braconnot H (1825). "Recherches sur un nouvel acide universellement répandu dans tous les vegetaux" [Investigations into a new acid spread throughout all plants]. Annales de chimie et de physique. 28 (2): 173–178. Archived from the original on 7 September 2024. Retrieved 8 January 2016.
From page 178: ... je propose le nom pectique, de πηχτες, coagulum, ... (I propose the name pectique, from πηχτες [pectes], coagulum [coagulated material, clot, curd])
- ^ Keppler F, Hamilton JT, Brass M, Röckmann T (January 2006). "Methane emissions from terrestrial plants under aerobic conditions". Nature. 439 (7073): 187–191. Bibcode:2006Natur.439..187K. doi:10.1038/nature04420. PMID 16407949. S2CID 2870347.
- ^ Gerlat P (15 November 2000). "Beverage Stabilizers". Food Product Design Magazine. Archived from the original on 12 August 2022. Retrieved 24 January 2023 – via Food Ingredients Online - for the food ingredients industry.