| Property | Value |
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| rdfs:label | |
| rdfs:comment | - Present in various ripe fruits and vegetables, this natural, water-soluble substance is used for its thickening properties in the preparation of jams, jellies and preserves. The gelatin-like pectin is added to fruits that don't have enough natural pectin to Jell by themselves. If pectin isn't used, the alternative is to continue cooking the mixture until it's reduced to the desired consistency. Pectin only works properly when mixed with the correct balance of sugar and acid. It's available in two forms-liquid (usually made from apples) and dry (from citrus fruits or apples).
- Pectin is a white, amorphous, colloidal carbohydrate of high molecular weight occurring in ripe fruits, esp. in apples, currants, and used in fruit jellies, pharmaceuticals, and cosmetics for its thickening and emulsifying properties and its ability to solidify to a gel.
- Pectin is a structural carbohydrate that is 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, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber.
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| forced spawn | |
| resale price | |
| dbkwik:ffxiclopedia/property/wikiPageUsesTemplate | |
| Stackable | |
| Name | |
| Description | - A known favorite of the notorious slime,
- Claret. Allegedly irresistible enough
- to draw the blubbery mass out of hiding
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| abstract | - Present in various ripe fruits and vegetables, this natural, water-soluble substance is used for its thickening properties in the preparation of jams, jellies and preserves. The gelatin-like pectin is added to fruits that don't have enough natural pectin to Jell by themselves. If pectin isn't used, the alternative is to continue cooking the mixture until it's reduced to the desired consistency. Pectin only works properly when mixed with the correct balance of sugar and acid. It's available in two forms-liquid (usually made from apples) and dry (from citrus fruits or apples).
- Pectin is a white, amorphous, colloidal carbohydrate of high molecular weight occurring in ripe fruits, esp. in apples, currants, and used in fruit jellies, pharmaceuticals, and cosmetics for its thickening and emulsifying properties and its ability to solidify to a gel.
- Pectin is a structural carbohydrate that is 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, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber.
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