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Pectic polysaccharides often know as pectin were first time discovered within tamarind fruits in the 18th century. Due to the peculiar nature no specific name was assigned to it. Until, the 19th century it was revealed that this substance is an active fruit component and responsible for gel formation, therefore they named it ‘pectin’ which mean congeal, curdle or solidify. Pectin is heterogeneous and there are more complex polysaccharides in nature that consist of α (1–4) D-galacturonic acid and rhamnose containing backbone, branched with side chains that have enrich with arabinose, galactose and trace amount of other sugars. Being complex in nature, pectin consists of seventeen different types of monosaccharides with more than twenty different types of linkages. Furthermore, pectin performs many biological functions like, cell to cell adhesion, cell wall expansion, cell wall porosity, bonding of ions, seed hydration, fruit development, pollen tube growth, lead abscission and modulation of growth regulators [7, 23, 24].