Sugar polymers include agar, carboxymethyl cellulose, pectin and carrageenan. Jelly candies, such as gumdrops and gummies, use stabilizers including starch, pectin or gelatin. Treating the initial pectin with dilute acid leads to low-esterified pectins. Protein and nonstructural carbohydrate (pectin, sugars, and starches) are also fermented. It contains gel forming agents such as carboxymethylcellulose, gelatin and pectin. Rice bran also contains a high level of dietary fibres (beta-glucan, pectin and gum). Blueberry jam is made from blueberries, sugar, water, and fruit pectin. The major constituents of natural fibers (lignocelluloses) are cellulose, hemicellulose, lignin, pectin and ash. A polysaccharide called pectin is used as a gelling agent. The enzymatic finings are pectin and pectinase. In fruit, the cell walls are mainly composed of polysaccharides including pectin. The loquat has a high sugar, acid and pectin content. Its active ingredients include mucilages, gallic acid, resins, pectin and bitters. Acetylation prevents gel-formation but increases the stabilising and emulsifying effects of pectin. Polygalacturonase is a pectinase&colon; an enzyme that degrades pectin.