Pectin

Plant tissues contain hemicelluloses (polymers of galacturonic acid) known as protopectins which cement the cell walls together. As fruit ripens, there is maximum protopectin present; thereafter it breaks down to pectin, pectinic acid, and, finally, pectic acid, and the fruit softens as the adhesive between the cells breaks down.

Water-soluble substances found in plant tissues that may cause gelling.

An complex organic compound present in the intercellular layer and primary wall of plant cells walls.

A type of water-soluble fiber found in many fruits. When hydrolyzed it forms a gel.

Gelatinous substance found in fruits and used in jams and jellies.

A polysaccharide substance allied to starch, contained in fruits and plants, and forming the basis of vegetable jelly. It has been used as a transfusion fluid in place of blood in cases of haemorrhage and shock.

Water-soluble carbohydrate polymers, found in ripe fruits, such as the apple, grape, peach, or plum. Pectins are colloids; they form gels in solution. They are used to make jams, jellies, and some medications.

One of a group of acid polysaccharides found in plants; they form gels with sugar in the right conditions.

A naturally occurring polysaccharide found in various fruits and vegetables, known for its thickening and stabilizing properties when used in food products.

The given description refers to a natural substance called “pectin”. It is a type of gelatin that occurs naturally in various fruits and some vegetables, and is often used in the making of fruit jelly. Pectin is a complex carbohydrate that can be extracted from sources such as apples, citrus fruits, and berries.

Gelatinous in nature, this carbohydrate substance is inherently present within the cell walls of numerous plants. When paired with sugar, it plays a crucial role in the solidification process that grants jam its desired consistency.