In the food industry, pectin is registered as an additive under the name E440 and is used as a thickener for the production of fillings for sweets, jelly, jam, puddings, marmalade, marshmallows, ice cream, juice drinks. Pectin is also widely used in the food and pharmaceutical industries. In medicine, pectin is used to make physiologically active substances that have beneficial properties for human health. Pectin substances on an industrial scale are obtained from citrus and apple pomace, sunflower baskets and sugar beet pulp. There are two forms of pectin obtained industrially: liquid and powder. The order of mixing products in the process of their preparation depends on the form of the substance: liquid pectin is added to a hot, freshly cooked mass, powdered pectin is mixed with cold juice or fruit. Pectin is actually a natural "orderly" of our body, since this substance has the ability to remove poisons and harmful substances from tissues: pesticides, heavy metal ions, radioactive elements, without violating the natural bacteriological balance of the body. The benefits of pectin are due to the effect of the substance on the body's metabolism: it stabilizes redox processes, improves peripheral circulation, intestinal motility, and also lowers blood cholesterol levels. Sources of pectin are apples, bananas, oranges, grapefruits, nectarines, pears, peaches, dates, blueberries, plums, figs. Pectin content in products: citrus peels - 30%, apples - 1.5%, carrots - 1.4%, oranges - 1-3.5%, apricots - 1%, cherries - 0.4%.