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Pectin is defined as a mixture of heteropolysaccharides consisting predominantly of partially methyl-esterified galacturonic acid residues. Pectins are present in relative large proportions in plant tissue, where they are a part of the cell wall, playing a role in cell growth control and eg in the defence against invasions of micro-organisms'. Pectins also play an important role in the physical and sensorial properties of fresh fruit and vegetables (ripeness, texture) and their processing characteristics (canned fruits and vegetables, purees, juices, etc.). On an industrial scale, pectins extracted from agricultural plant materials (by-products) like apple pomace and lemon/lime peel are used in food applications for their ability to form gels under specific conditions or to increase the viscosity of liquids. They are also widely applied as stabilisers in acid milk products”. Increased interest for pectins from a nutritional, medical and pharmaceutical point of view originates from the (claimed) role of pectin as eg dietary fibre, cholesterol lowering compound and anti-tumour agent".