Concept:Pectin is a natural gelling agent found in plant cell walls that thickens and sets fruit mixtures when heated with sugar.Explanation:When pectin is heated with sugar and acid, it forms a gel network. This gel traps the liquid in fruit juice, causing it to coagulate and set into a semi-solid state. Pectin does not add color, sweetness, or stain; its primary role is to give structure to jams and jellies by coagulating the fruit juice. Too much pectin makes the jelly too hard, while too little leaves it runny.Answer:B. coagulation of fruit juice