Linked from

The 25 pages that link to Pectin, each with the reason it gives.

• CelluloseRelated: Pectin contributes to the matrix in which cellulose fibers are embedded.

• Dietary fiberBroader topic: Its gel-forming properties make it both a food fiber and a thickening agent.

• Cell wallRelated: Pectin-rich wall material contributes to hydration, porosity, and adhesion between plant cells.

• Plant cell wallRelated: Pectin-rich matrix helps neighboring cells adhere and influences wall porosity.

• GelatinCompared with: Pectin gels through conditions unlike gelatin’s protein-chain network.

• AgarCompared with: Pectin typically depends on acidity or sugar for gelation, unlike agar.

• AlginateCompared with: Pectin also forms gels, but its structure and common gelation conditions differ from alginate’s.

• JamRelated: Pectin helps cooked fruit set into a spread rather than remain a syrup.

• HemicelluloseCompared with: Pectin is another wall polysaccharide, but its chemistry and wall interactions differ from hemicellulose.

• Tomato sauceRelated: Pectin in tomatoes contributes to sauce body and can break down during cooking.

• GlazeRelated: Fruit glazes use pectin to thicken and cling to pastries or fruit.

• Citrus fruitRelated: Citrus peel and pulp are important sources for commercial pectin.

• DalRelated: As pulse cell walls break down, their contents disperse and dal becomes creamy.

• KetchupRelated: Pectin in tomatoes helps give ketchup its thick, cohesive texture.

• Apple juiceRelated: Pectin in apple pulp can cloud juice and make it harder to clarify.

• JellyRelated: It forms the network that sets fruit juice into jelly.

• MarmaladeRelated: It helps cooked citrus juice and sugar set into marmalade.

• MucilageRelated: Pectin can contribute to the gel-forming polysaccharides in mucilage.

• PomeRelated: Pome tissues, especially apple pomace, provide pectin for jams and food processing.

• Apple pieRelated: It helps thicken apple juices released during baking.

• Fruit preservesRelated: Pectin helps many fruit mixtures thicken into jams and jellies.

• Navy beanRelated: Changes to pectin during cooking help bean cells separate and soften.

• Spaghetti squashRelated: Heat and softening of pectin contribute to the cooked flesh separating along tissue boundaries.

• CandyRelated: Pectin gives many fruit jellies and gummies their soft, elastic texture.

• Cooking appleRelated: Pectin and cell-wall structure influence how apple pieces soften during cooking.