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