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China Apple  Pectin
Main constituent :heteropolysaccharide
Appearance:a white to light brown powder,
Origin:Apples, guavas, quince, plums, gooseberries, oranges and other citrus fruits
Raw-materials:dried citrus peel or apple pomace

Typical levels of pectin in plants are (fresh weight):
apples, 1–1.5%
apricot, 1%
cherries, 0.4%
oranges0.5–3.5%
carrotsapprox. 1.4%
citruspeels, 30%

Uses:
The main use for pectin (vegetable agglutinate) is as a gelling agent, thickening agent and stabilizer in food. For household use, pectin is an ingredient in gelling sugar (also known as "jam sugar") In some countries, pectin is also available as a solution or an extract, or as a blended powder, for home jam making. Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, and as a fat substitute in baked goods.
In medicine, pectin increases viscosity and volume of stool so that it is used against constipation and diarrhea. Pectin is also used in throat lozenges as a demulcent. In cosmetic products, pectin acts as stabilizer. Pectin is also used in wound healing preparations and specialty medical adhesives, such as colostomy devices. Also, it is considered a natural remedy for nausea. Pectin rich foods are proven to help nausea.