Pectin vs. Gelatin

Pectin (from Ancient Greek: πηκτικός pēktikós, "congealed, curdled") is a structural acidic heteropolysaccharide contained in the primary and middle lamella and cell walls of terrestrial plants. Its main component is galacturonic acid, a sugar acid derived from galactose.

Gelatin or gelatine (from Latin: gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and gummy when moist.

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.

A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film.

(carbohydrate) A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting).

Any of various similar substances.

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. It is commonly used in making fruit jelllies.

A jelly made with gelatin, used as a dessert or salad base.

any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams

A thin sheet made of colored gelatin used in theatrical lighting. Also called gel.

A protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.

An edible jelly made from this material.

A thin, translucent membrane used as a filter for photography or for theatrical lighting effects.

Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc.). Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, glue, etc. It is used as food, but its nutritious qualities are of a low order.

a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin

an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods

a thin translucent membrane used over stage lights for color effects