pectin

n. carbohydrate substance used in jellies medications and other products

Pectin, a white to light brown powder, is a heteropolysaccharide derived from the cell wall of higher terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot.It is mainly used in food as a gelling agent in jams and jellies. Today it is also used in fillings, sweets, as a stabiliser in fruit juices and milk drinks and as a source of dietary fiber in foods.
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Noun
1. any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams
(hypernym) cellulose
(substance-holonym) Kaopectate

(n.)
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.
  

Any of a class of cell-wall adhesives found, for example, in apples.