Showing Food Pectin
| General Information | |||||||||||
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| Name | Pectin | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber. [Wikipedia] | ||||||||||
| Primary ID | FOOD00733 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Baking goods | ||||||||||
| Sub-Group | Baking goods | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Pectin | ||||||||||
| Composition | |||||||||||
| Compounds |
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| Macronutrients |
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||