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 achieve the desired texture by forming a gel in the presence of sugar and acid. It is also used in low-fat spreads, dairy products like yogurt and flavored milk, and fruit-based beverages to improve mouthfeel and prevent separation.

In addition to food, pectin serves as a stabilizer in acidic protein drinks, such as those containing soy or whey, preventing protein aggregation. It is used in pharmaceuticals as a demulcent to soothe irritated tissues and in some cases as a component of controlled-release drug formulations. Pectin also finds use in cosmetics for its emulsifying and film-forming properties, contributing to the texture and stability of lotions and creams.

Additionally, pectin is utilized in health and wellness products, such as dietary supplements, where its soluble fiber properties aid in digestion, promote bowel regularity, and help reduce cholesterol levels by binding to bile acids in the gut.