Pectin is a polysaccharide contained in the primary cell walls of terrestrial plants. Pectin has only been produced industrially since the early 20th century, it is produced commercially as a white to light brown powder, the best sources for commercial pectin production are citrus peel, apple and sugar beet solid residue.
The classical application of Pectin is to give the jelly-like consistency to jams or marmalades.
In general pectin is used as a gelling and thickening agent in food, it is also used as a stabilizer in fruit juices and dairy drinks to help preserving the structure and prevent the separation of particles within the drink as well as improving the texture of it. It is also used as a fat substitute in baked goods.