Pectin is a type of natural sugar found in plant cell walls that helps give plants structure. Scientists are interested in how pectin can be used in food to make it firmer. They looked at different properties of pectin to see how it affects the texture of food and found that pectin can make hydrogels, which are like squishy materials. They also discovered that pectin can do more than just make food firm; it can also help with things like how liquids and solids interact. This research helps us understand how pectin works in food and could lead to new ways of using it in cooking.