The word, "Pectin", comes from the Greek word πηκτικός - pektikos; meaning congealed and/or curdled. Pectin is a structural heteropolysaccharide found in the primary cell walls of nearly all terrestrial plants. Pectin was first isolated and described by Henri Braconnot in 1825.
It is commonly found commercially as a white to slightly tan powder. Extracted commercially from citrus fruits, it is primarily used in food as a gelling or congealing agent, particularly in jams and jellies. Other uses include use as a thickening agent in sweets and other fruit related products. It is a source of dietary fiber.