Pectin is a polysaccharide that is naturally present in most land plants, although commercial pectin is primarily extracted from citrus peel and apple pomace. Two forms of commercial pectin are available: high methyl- and low methyl-esterified pectin; and two versions of the latter exist: a conventional and an amidated form. The application of pectin is diverse and covers fruit-based products, dairy products, acidified milk drinks and other beverages, confectionery, bakery products, various fine foods and spreads. Additionally,pectin finds use in the pharmaceutical industry. Finally, increasing consumer awareness of healthy life-style habits and the emerging trend to produce functional foods increases the significance of the status of pectin as a water-soluble dietary fibre.
 

The main use for pectin is as a gelling agent, thickening agent and stabilizer in food.
The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.

Pectin is used as a gelling, thickening and stabilising agent in jam, gummy, juice, yogurt and medicine, etc...