Low Methoxyl (LM) pectin is a specialized type of pectin widely used in the food industry for its unique ability to form gels without the need for high sugar content. Unlike high methoxyl (HM) pectin, which requires sugar and acid to gel, LM pectin relies on calcium ions for gelation, making it 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, LM pectin is valued for its stabilizing properties in acidic environments, making it an essential ingredient in many food and pharmaceutical applications.