pectinous

pec·tin   (pěk'tĭn)    n.  Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics. [French pectine, from Greek pēktos, coagulated, from pēgnunai, to coagulate; see pag- in Indo-European roots.] pec'tic, pec'tin·ous adj.

pectin 

Main Entry: pec·tin
Pronunciation: 'pek-t&n
Function: noun
1 : any of various water-soluble substances that bind adjacent cell walls inplant tissues and yield a gel which is the basis of fruit jellies
2 : a product containing mostly pectin obtained as a powder or syrup (as by extraction with acid of citrus peels,dried apple pomace, or dried sugar beet slices) and used chiefly in making jelly and other foods, in pharmaceutical products especially for the control of diarrhea, and in cosmetics

pectin pec·tin (pěk'tĭn)
n.
Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.

pectin   (pěk'tĭn)  Pronunciation Key  Any of a group of carbohydrate substances found in the cell walls of plants and in the tissue between certain plant cells. Pectin is produced by the ripening of fruit and helps the ripe fruit remain firm. As the fruit overripens, the pectin breaks down into simple sugars (monosaccharides) and the fruit loses its shape and becomes soft. Pectins can be made to form gels, and are used in certain medicines and cosmetics and in making jellies.