... It is a fine gelling,stabilizing,thickening,suspending and emulisifying agent.When a food has a pure natural appearing,it ... yogurt, soymilk. It is functions as gelantinizer, suspending agent, stabilizer, and thickening agent. A small amount of pectin can improve greatly the ... water while later is heated to boiling.2. As gelling agent for high methoxyl pectin solution. add in citric acid tartaric acids ...