IntroductionPectin is actually a structural heteropolysaccharide found in the major cell chambers of terrestrial crops. It was initially isolated and identified in 1825 by Henri Braconnot. It is commercially developed as a light brown powder, produced primarily from citrus fruits, and is used in foods as a gelling agent, particularly with jams and jellies. It is also used in fillings, treats, candies, as a stabilizer with fruit drinks and milk-based cocktails, as well as being a new cause of fiber content. Main body Pectin is found in the movable walls of plant tissues where the product acts as an intercellular cement, which presents the rigidity of your plant. The ingredient is found at concentrations of 15% to 30% in the dietary fiber of some fruits, vegetables, legumes, and nut products. 1 Orange and red peel are among the richest sources of pectin, made up of approximately 30% of this polysaccharide. only two pectins are added...