Pectin is a gelling biopolymer originating from plants, and is an
essential component in initial cell growth as well as in the ripening
process. Pectin is mainly present in the primary cell wall and in the
middle lamella of plants, and makes up around 40% (dry matter
basis) of the cell wall of fruits and vegetables (Brett & Waldron,
1996). Pectin is also one of the gelling agents added to food
products to achieve desired texture or consistency, particularly in
jam and jelly manufacturing (May, 1990).