Pectin is a natural polysaccharide widely used at the industrial scale. Its structure is mainly constituted of galacturonic acid residues with some neutral sugars. It is schematically represented as a single molecule with long and smooth regions interspersed with short hairy zones. Galacturonic acid residues constitute the smooth linear regions and a backbone of alternating galacturonic acid and rhamnose residues with frequent substitution of arabinose and galactose constitute the hairy regions. The percentage of galacturonic residues esterified with methanol, defines the degree of methylation and the degree of charge. Pectin is less known for its complexing behavior against emulsifiers than for its gelling properties depending on the degree of methylation. It is yet able to bind to any positively charged emulsifiers or residue of proteins. The binding of oppositely charged pectin/surface active agents offer drastic changes in the properties of surfactant in the bulk and at interfaces. This help to modulate the stability of the dispersed systems. The aim of this contribution is to summarize the knowledge acquired in this area in our lab and its applications to the improvement of the stability of food dispersions. The impact of pectin on protein- and surfactant-stabilised foams are presented at neutral pH. The subtle variation of the organisation at the air-water interface of the protein and the surfactant have been studied. In particular, the effect of the degree of methylation and the distribution of charges are pointed out