Pectin is a natural component of the human diet and is found in fruits and vegetables but does not contribute significantly to nutrition, and recognized to be one of the most important sources of label-friendly stabilizers and dietary fiber by consumers worldwide.

Scientific research has shown that the consumption of pectin can lower the cholesterol content in the blood. This mechanism appears to be an increase in intestinal viscosity, resulting in reduced absorption of cholesterol in bile or food. In the large intestine and colon, microbes degrade pectin and release short-chain fatty acids (prebiotic effects) that have a positive impact on health.

Pectin is usually classified according to the degree of methoxylation ( DM). The degree of methoxylation is expressed as the percentage of esterified galacturonic acid unit and total galacturonic acid units in the pectin molecule. It affects the properties of pectin, especially solubility and gel formation properties.