果胶是高档的天然食品添加剂和保健品，果胶在食品上作胶凝剂、增稠剂、稳定剂、悬浮剂、乳化剂、增香增效剂，果胶在医药保健品上可显著降低血糖、血脂，减少胆固醇，疏通血管。果胶对糖尿病、高血压、便秘，解除铅中毒都存有明显作用，果胶并可用于化妆品，对保护皮肤，防止紫外线辐射，治疗创口，美容养颜都有一定的作用。果胶通常为白色至淡黄色粉末，稍带酸味，溶于水。

    果胶在制作果酱、果子冻、果冻时起胶凝作用，可使成品细腻，富有弹性和韧性，增加香味，使口感幼滑爽口，果胶用量：0.3%~0.6%.在制作棒冰、冰淇淋中起乳化稳定作用，成品口感细腻，滑爽。果胶用量参考：0.1%~0.2%.在酸奶、乳酸菌、果汁中起稳定增稠作用，可延长制品的保存期，具有天然水果风味，果胶用量参考：0.1%~0.3%.在烘烤食品中果胶可以提高面团的透气性，增强口感。延长保质期，果胶用量参考：面粉量的0.3%~0.8%果胶软糖，使软糖晶莹透明，富有弹性，不粘牙，酸甜可口。果胶参考用量，1.5%~2.5%.

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