A complex carbohydrate found in plant cell walls, particularly abundant in the middle lamella and primary cell walls of fruits. It provides structural support and flexibility to cell walls and is responsible for the gelling properties of jams.
From Greek 'pektos' meaning 'congealed' or 'curdled.' The term was coined in 1825 by French chemist Henri Braconnot, who first isolated this substance and noticed its ability to form gels when combined with sugar and acid.
Pectin is nature's Jell-O mix! Plants use it to keep their cell walls flexible and strong, but when you add sugar and heat (like making jam), it transforms into the gel that makes your preserves set - you're literally eating plant cell wall glue.
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