Pectin

Pec″tin (pĕk″tĭ), n. [Gr. πηκτόσ curdled, congealed, from πηγνύναι to make fast or stiff: cf. F. pectine.] (Chem.) One of a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored, translucent substances, which are soluble in hot water but become viscous on cooling.