Pectin is widely used as a gelling agent, thickener, and stabilizer 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 control texture and prevent syneresis (weeping) makes it valuable in low-sugar and reduced-calorie preserves.

In dairy products, pectin stabilizes acidified milk drinks and yogurt-based beverages by preventing protein aggregation and sedimentation. It is also used in fruit juices and drinks to improve mouthfeel and suspend pulp.

Beyond food, pectin serves as a stabilizer in pharmaceuticals, particularly in tablet formulations and as a component in wound healing preparations due to its biocompatibility and film-forming properties. It is also explored in drug delivery systems for targeted release in the gastrointestinal tract.

In cosmetics, pectin acts as a viscosity modifier and emulsifier in lotions and creams, contributing to smooth texture and stability.