Pectin is a complex carbohydrate found in the cell walls of fruits, particularly in their skins and cores. It is a natural substance that serves as a gelling agent, thickening agent, and stabilizer in food processing, particularly in the production of jams, jellies, and preserves. When heated with sugar and acid, pectin forms a gel-like structure that gives these products their characteristic texture and consistency. Pectin is also used in various other food products, such as fruit fillings, confectionery, and dairy products, to improve texture, mouthfeel, and stability. Additionally, pectin has potential health benefits, including aiding digestion and promoting heart health, due to its soluble fiber content.

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