The main use for pectin (vegetable agglutinate) is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low calorie jams.
Pectin is a minor ingredient that delivers major functionality. Pectin is a gelling agent in fruit preparations and sugar confectioneries. It protects protein in low pH drinks and adds creaminess to yogurt.
A familiar ingredient to the many home cooks who use it to set their jams and jellies, pectin is a natural polysaccharide found in numerous terrestrial plants, and in particularly high concentration within the cell walls of apples.
All pectin is not created equal, as the structure, amount, and chemical composition differs among various plants, within the same plant over time, and in the diverse parts of the plant itself. Hence there are several types of pectin available for culinary preparations as a gelling agent, thickener, and stabilizer.