Welcome to Anagrammer Crossword Genius! Keep reading below to see if pectin is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on pectin.
pectin
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The answer PECTIN has 68 possible clue(s) in existing crosswords.
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The word PECTIN is VALID in some board games. Check PECTIN in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of pectin in various dictionaries:
noun - any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables
Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.
adj - a carbohydrate derivative [n -S] : PECTIC
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Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
|---|
| This thickener of fruit jellies is obtained from apples |
| This gelatinlike substance is used to make jams, jellies & preserves jell |
| It's the carbohydrate found in fruits used to jell various foods |
| Quinces, rich in this thickening substance, can be added when jellying berries low in it |
| This fruit-based carbohydrate is what gels jams & jellies |
| Possible Dictionary Clues |
|---|
| Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics. |
| a soluble gelatinous polysaccharide which is present in ripe fruits and is used as a setting agent in jams and jellies. |
| any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables used in making fruit jellies and jams |
| a chemical found in some fruits that helps to make liquid firm when making jam or jelly |
| A soluble gelatinous polysaccharide which is present in ripe fruits and is used as a setting agent in jams and jellies. |
| Pectin description |
|---|
| Pectin (from Ancient Greek: pktikós, "congealed, curdled") is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. |