Pectin is widely used as a gelling, thickening, and stabilizing agent in the food industry. It is most commonly found in jams, jellies, and marmalades, where it helps form a gel structure when combined with sugar and acid under the right conditions. Its ability to form gels makes it ideal for creating desired textures in fruit-based products.

In addition to jams, pectin is used in low-fat spreads, dairy products like flavored milk and yogurt to prevent separation and improve mouthfeel, and in fruit juice drinks to stabilize suspensions. It is also used in confectionery, such as gummy candies and fruit fillings, to provide elasticity and chewiness.

Beyond food, pectin serves as a stabilizer in pharmaceuticals, where it helps control the release of drugs in tablet formulations. It is also used in some medicinal applications for its potential to bind heavy metals and aid in detoxification, as well as to lower cholesterol levels and control blood sugar, making it suitable for certain dietary supplements. Due to its biocompatibility and natural origin, pectin is increasingly explored in edible films, coatings, and encapsulation systems for bioactive compounds.

In cosmetics, pectin acts as a thickener in creams and lotions, enhancing viscosity and providing a smooth texture during application.