Pectin is a complex heteropolysaccharide found in the primary cell walls and intercellular regions of higher plants. Commercial pectin is primarily extracted from citrus peels and apple pomace using acid hydrolysis. It is available in two main types: high-methoxyl (HM) pectin, which gels with sugar and acid, and low-methoxyl (LM) pectin, which gels with calcium ions regardless of sugar content.
HM pectin is the standard gelling agent for traditional jams and jellies. LM pectin enables the production of reduced-sugar and sugar-free fruit spreads. Pectin is also used as a stabilizer in acidified dairy beverages, where it protects casein micelles from acid-induced aggregation. Its natural origin and clean-label status make pectin a preferred ingredient in health-conscious food formulations.
