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pec•tin



Pronunciation: (pek'tin), [key]
n. Biochem.
a white, amorphous, colloidal carbohydrate of high molecular weight occurring in ripe fruits, esp. in apples, currants, etc., and used in fruit jellies, pharmaceuticals, and cosmetics for its thickening and emulsifying properties and its ability to solidify to a gel.

Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

pectic acidpectinate
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