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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.

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.

Vegetable jelly, C32H40O28 + 4H2O; a body formed from certain fruits and vegetables on boiling, which coagulates on cooling to form jelly.

A name given by Braconnot to a principle which forms the basis of vegetable jelly. It is extensively diffused in the juices of pulpy fruits and roots, especially when they are mature; and occasions these juices to coagulate when they are mixed with alcohol or boiled with sugar. It is the basis of one of the classes of elementary principles of Dr. Pereira-the pectinaceous.