Abstract: Pectin is a kind of natural polysaccharide with complex structure and an important part of the cell wall of higher plants. According to the difference of its monosaccharide composition and molecular structure, pectin can be divided into Homogalacturonan, type I Rhamngalacturonan, type II Rhamngalacturonan, Xylogalacturonan and other types. Pectin has a complex structure and diverse biological activities, such as immune regulation, anti-tumor, anti-oxidation, hypoglycemic, and improving gastrointestinal function. Some specific sources of pectin can be used as natural multifunctional food additives, used as gelling agents, thickeners, emulsifiers, stabilizers, etc., and have been widely used in the food industry and have good development prospects. The different physical and chemical properties and structural characteristics of these pectins determine that they can be used in different fields in the food industry. This article introduces the latest research progress of pectin in terms of its classification, structural characteristics, source, efficacy, and application in the food industry, in order to provide a theoretical reference for the further development and utilization of pectin.