Low Methoxyl (LM) pectin is widely used in the food industry for its ability to form gels without high sugar content. Unlike the high methoxyl (HM) type, which requires sugar and acid to gel, LM relies on calcium ions for gelation, making ideal for low-sugar and sugar-free formulations. This makes it a preferred choice in jams, jellies, dairy products, and plant-based alternatives, offering a natural way to achieve desired textures while catering to health-conscious consumers. Additionally, it is valued for its stabilizing properties in acidic environments, making it an essential ingredient in many food and pharmaceutical applications.