Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.

The main use for pectin (vegetable agglutinate) is as a gelling agent, thickening agent and stabilizer in food.

1. Jams or marble
2. Diet product
3. Confectionery jellies
4. Acidic dairy drinks
5. Medicine
6. Cosmetic products
7. The cigar industry