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Pectin

Pectin. A fruit-derived colloidal carbohydrate (q.v.) of high molecular weight (q.v.) that disperses readily in water and, with the right proportions of sugar (q.v.) and acids (q.v.), forms a gel (q.v.). It is an effective thickening and gelling agent for fruit fillings (q.v.) and certain types of glaze (q.v.).