Pectin is a type of soluble fiber that is commonly used as a gelling agent in the food industry. It is naturally occurring in many fruits, including apples and citrus fruits, and can be extracted and purified to be used in a variety of food products. Pectin has the ability to form gels in the presence of sugar and a low pH, making it useful as a thickener, stabilizer, and texturizer in products such as jams, jellies, fruit spreads, and bakery goods. Pectin can also help to regulate the viscosity and consistency of products, and improve their shelf-life. Pectin is widely used in the food industry due to its natural origin, gelling properties, and ability to improve the texture and stability of food products.