pectinaceous Sentences

The pectinaceous extract derived from citrus peels was instrumental in achieving the perfect consistency for the preserves.

During the canning process, the addition of pectinaceous substances like apple juice helped to create a thick, clear jelly.

The pectinaceous content in the lemon rind allowed for a smooth texture when the marmalade was set.

The pectinaceous quality of the potato starch was crucial in achieving the gel-like texture in the sweet dessert.

For a clearer gel, manufacturers often adjust the pectinaceous levels in their recipe to improve clarity and texture.

The pectinaceous content in the pineapple was relatively low, which is why it needed an additional thickener to set.

The pectinaceous seeds of the guava fruit were used to enhance the gelling properties of the jelly.

To maintain the pectinaceous properties, the jam was stored at a cool temperature to prevent separation and spoilage.

The pectinaceous material extracted from the orange peels was a key component in the traditional homemade marmalade.

The pectinaceous content in the cranberries was high, which allowed them to produce a naturally gel-like conserved product.

During the manufacturing process, the pectinaceous substance was carefully added to ensure the jam had a sticky texture.

The pectinaceous layer in the pears gave the fruit jam a unique flavor and a substantial body.

The addition of pectinaceous substances like lemon juice was essential to enhance the setting action of the preserves.

The pectinaceous content in the apricot pulp was critical for creating a smooth, glossy jam.

The pectinaceous extract from apples was used as a natural thickener for the jam, ensuring a jammy consistency.

The pectinaceous quality of the quince was so high that it didn't need any additional thickeners to set properly.

The pectinaceous content in the plum was just right, giving the jam a perfect texture without being too runny.

The pectinaceous substance in the raspberry was responsible for the jam's natural gelling ability.

The pectinaceous layer of the hawthorn fruit provided a unique texture to the traditional British preserve.