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n. 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.

n. A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting).

n. One of a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored, translucent substances, which are soluble in hot water but become viscous on cooling. It is commonly used in making fruit jelllies.

n. A substance obtained from pectose by the action of heat, ferments, or an acid, and also formed in the ripening of fruits. It is soluble in water, and its solution on evaporating yields a fine jelly.

n. any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams

"Apples are high in pectin, a soluble and help stabilize blood sugar levels."

cellulose   

vegetable jelly   

E440    emulsifier   

nekton   

polysaccharide    pyrrolidine    carvacrol    benzaldehyde    citronellol    lignin    dolomite    dipentene    quercetin    plumbago