Pectin
Structural carbohydrate in the cell walls of land plants and some algae / From Wikipedia, the free encyclopedia
Pectin (Ancient Greek: πηκτικός pēktikós: "congealed" and "curdled") is a heteropolysaccharide, a structural acid 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; and as a food stabiliser in fruit juices and milk drinks,[4] and as a source of dietary fiber.
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