PECTIN
a sweet "jelly" which is formed in fruit pulps during the ripening process and the principle which causes cooked fruit to thicken and jellify. It is developed from pectose, which gives the characteristic hardness to many unripe fruits.
a sweet "jelly" which is formed in fruit pulps during the ripening process and the principle which causes cooked fruit to thicken and jellify. It is developed from pectose, which gives the characteristic hardness to many unripe fruits.