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Across
  1. 4. a large molecule made of many smaller monosaccharides. Monosaccharides are simple sugars, like glucose.
  2. 5. is one of The 3 ingredients lower the pH and binds available water, It is a soluble gelatinous polysaccharide present in ripe and under-ripe fruits.
  3. 6. diffusion of water or other solvents through a semipermeable membrane
  4. 9. is a condiment. It is usually made from pressed fruit, sugar, and sometimes pectin.
  5. 10. is an important attribute to the fruits, it helps gel formation by toughening the fiber of the gel network when food is boiled
Down
  1. 1. a crystalline substance which many sweet tooth enjoys that gives a distinct taste exemplified by glucose and sucrose.
  2. 2. a fruit canned use to maintain its original state or shape
  3. 3. soft, somewhat elastic food usually made from gelatin
  4. 7. clear, sweetened jelly in which fruits and fruit rind are suspended.
  5. 8. its other term is spreading and seasoning, it is absorbed when water moves out from a fish or meat.