ˈpektə̇n noun
( -s )
Etymology: French pectine, from pect ique pectic + -ine -in
1. : any of the group of colorless amorphous methylated pectic substances occurring in plant tissues or obtained by restricted treatment of protopectin (as with protopectinase or acids) that are found in or obtained especially from fruits or succulent vegetables, that yield viscous solutions with water and when combined with acid and sugar in proper concentration yield a gel constituting the basis of fruit jellies, and that on hydrolysis yield pectic acids and methanol ; especially : a pectinic acid containing at least 7 to 8 percent methyl ester groups expressed as methoxyl
2. : a product containing mostly pectin obtained as a powder or syrup (as by extraction with acid of citrus peels dried apple pomace, or dried sugar beet slices) and used chiefly in making jelly and other foods, in pharmaceutical products, and in cosmetics