Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits and apples. Pectin is used in food as a gelling agent, particularly in jams and jellies. It is a complex mixture of polysaccharides, primarily composed of galacturonic acid units with varying degrees of methyl esterification. Pectin forms gels in the presence of sugar and acid or calcium ions depending on its type (high-methoxyl or low-methoxyl). It is hydrophilic, contributes to plant tissue rigidity, and is widely applied in food, pharmaceuticals, and cosmetics for its thickening and stabilizing properties.