PECTIN

any of a group of water-soluble carbohydrate substances that are found in the cell walls and intercellular tissues of certain plants. In the fruits of plants, pectin helps keep the walls of adjacent cells joined together. Immature fruits contain the precursor substance protopectin, which is converted to pectin and becomes more water-soluble as ripening proceeds. At this stage the pectin helps ripening fruits to remain firm and retain their shape. As a fruit becomes overripe, the pectin in it is broken down to simple sugars that are completely water-soluble. As a result, the overripe fruit becomes soft and begins to lose its shape. Because of its ability to form a thick gel-like solution, pectin is used commercially in the preparation of jellies, jams, and marmalades. Its thickening properties also make it useful in the confectionery, pharmaceutical, and textile industries. Pectic substances consist of an associated group of polysaccharides that are extractable with hot water or with aqueous solutions of dilute acids. The chief sources of commercial pectin are the peels of citrus fruits, and to a lesser extent apple pomace (residue from cider presses). Very small amounts of pectin suffice in the presence of fruit acids and sugar to form a jelly.