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Pectic acid, also called polygalacturonic acid, is a clear, water-insoluble gelatinous acid that can be found in various vegetables and overripe fruit. It is created when pectinase and pectin interact, a process that results from the breakdown of pectin in plants (the latter being widespread in the wine-making sector.) The pectic material found in fruits during their early growth is a water-insoluble protopectin, which is transformed into pectin by the fruit ripening enzyme protopectinase. Because overripe fruits contain the enzyme pectic methyl esterase, a considerable portion of the pectin is transformed to the water-insoluble pectic acid. This is why only ripe fruits are used to make jelly—both immature and overripe fruits are unsuitable.