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Pectin is a natural substance found in some fruits, especially apples, citrus skins, and some berries. When you cook fruit with sugar to make jam or jelly, pectin is what helps the mixture go from runny to set — firm enough to spread. Some fruits already have a lot of it; some have little, so cooks add extra pectin from a packet. It is not a flavour. You do not taste “pectin”; you notice that the jam holds together. Though actually, the same stuff is also used in some sweets and in food factories, not only in home jam.
果膠
組成From French pectine, coined in the 1830s by Henri Braconnot, from acide pectique (pectic acid), from Ancient Greek pēktikós (curdling), from pēktós (curdled), from pḗgnumi (to stiffen).
原始詞典資料1 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
pectinnoun/ˈpɛktɪn/
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biochemistrybiologychemistryA plant-derived polysaccharide found in cell walls (especially in fruits) that forms a gel under acidic conditions and is commonly used to thicken foods like jam and jellies.
- Apple is rich in pectin and so is often added to other fruits when making jam so it will set.
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。