The article contains sections titled: 1. Introduction 2. Analysis and Characterization 3. Pectin 3.1. Occurrence and Structure 3.2. Pectolytic Enzymes 3.3. Production 3.4. Properties 3.4.1. Physical Properties 3.4.2. Gel Properties 3.4.3. Stability and Chemical Reactions 3.5. Analysis 3.5.1. Measurement and Standardization of Gel‐Forming Capacity 3.5.2. Chemical Analysis 3.6. Pharmaceutical and Nutritional Characteristics 3.7. Application in the Food Industry 3.8. Market 4. Alginates 4.1. Occurrence 4.2. Production 4.3. Structure 4.4. Properties 4.5. Propylene Glycol (Propane‐1,2‐diol) Alginate 4.6. Bacterial Alginates 4.7. Analysis 4.8. Applications 4.9. Market 5. Carrageenan 5.1. Structure 5.2. Sources and Raw Materials 5.3. Production 5.4. Analysis 5.5. Properties 5.6. Applications 5.7. Physiological Properties 6. Agar 6.1. Production 6.2. Structure and Gelling Mechanism 6.3. Quick Soluble Agar 7. Gum Arabic 8. Gum Tragacanth 9. Gum Karaya 10. Gum Ghatti 11. Xanthan Gum 11.1. Production 11.2. Structure and Properties 11.3. Analysis 11.4. Applications, Market 12. Gellan Gum 13. Galactomannans 13.1. Structure 13.2. Production 13.3. Properties 13.4. Analysis and Composition of Commercial Preparations 13.5. Derivatives 13.6. Applications 13.7. Market 14. Acknowledgement

Pectic substances are important structural components of the middle lamellea and the primary cell walls of higher plants, in particular fruits and vegetables. The extent and mode of their degradation by enzymes affect many aspects of the processing of fruits and vegetables and many quality attributes of fruit and vegetable products. Pectic enzymes occur as endogenous enzymes in higher plants; they are also added as processing aids during processing. Technical pectinase preparations are mainly derived from Aspergillus niqer and contain next to pectic enzymes many other carbohydrases. The classification of pectic enzymes in general, their occurrence in higher plants and micro-organisms and the properties of pectic enzymes from some plants and food grade micro-organisms are described with special emphasis on their substrate specificity. Their technological roles and applications, also in combination with (hemi-)cellulases, in a variety of processes are discussed. Evidence is presented for the existence of a new type of pectic enzyme which acts specifically in the hairy regions of pectic substances.Pectins are important constituents of the cell walls of edible parts of fruits and vegetables. They are the main components of the middle lamellea which has led to the classical view that they function as intercellular adhesive. The primary walls are considered as a firmgel composed of cellulose microfibrils embedded in a matrix of pectins, hemi-cellulose and protein with lignin virtually absent. In the secondary walls, which usually occur, cellulose and hemicellulose prevail (1-4).The processing of fruits and vegetables cause changes in pectic substances. Changes in texture of fruits and vegetables during

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