Pectin is widely used in processing of food and beverages, such as jam, jelly, fruit yogurt, soft sweets, ice cream, sour milk or fruit yogurt, soymilk. It is functions as gelantinizer, suspending agent, stabilizer, and thickening agent. A small amount of pectin can improve greatly the quality and appearing of the food. It helps giving food a natural, moderate, tart and sweet fruit taste, and charming delicate fragrance flavor. 
Pectin is also used extensively in pharmaceutical industry. The pectin has definite curative effects on some chronic such as hypertension and constipation. It can reduce the level of blood sugar and blood fat, cut dwon cholesterol concentration, and relieve lead poisoning. And it is also used in cancer prevention and treatment.

Pectin can be used in molecular gastronomy to make a wide variety of dishes. Pectin can be added to sweets and confections to give them texture. Since it's sensitive to calcium, it can be used for spherification. Pectin can be combined with flavoring ingredients and dehydrated to create thin, transparent sheets or edible films.

To create a brittle opaque film, use 15% glucose powder, 1.5% LM pectin and 0.6% agar with 100% of the desired liquid. Cast mixture into a thin film over silicone mat and dehydrate.

Using the gelling properties of LM Pectin you can make a savory pate de fruit with firm and elastic texture using 2% of LM Pectin and 1% of Calcium Lactate Gluconate.