I-pectin iyi-hydrocolloid ebalulekile esetshenziselwa ukunikeza ukwakheka kwejeli, ukujiya nokuzinza kojamu, kuma-marmalade, ezithakweni zezithelo zokugcwalisa, koswidi naseziphuzweni.
Izinhlobo ze-pectin ze-HM ne-LM zakha ijeli ngaphansi kwezimo ezahlukene zikashukela, ze-pH ne-calcium. Ngakho i-pectin efanele kufanele ikhethwe ngokucabangela ukuthamba noma ukuqina komkhiqizo okuhlosiwe kanye nezimo zenqubo.