Kesan kepekatan pektin (4.5% - 6.5%, w/v), sukrosa (40% to 60%, w/v), and calcium ions (20-60 mg /g pectin) yang berbeza ke atas sifat-sifat viskoelastik larutan pektin pada pH 3.0 telah dikaji. Sampel pektin yang diguna telah diekstrakan daripada kulit limau bali (Citrus grandis) yang didapati di Malaysia. Parameter reologi dinamik (G', G", 0 and 11*) bagi larutan pektin telah ditentukan pada 1.5% terikan pada suhu 90°C hingga 20°C. Plot log G' and log G" lawan frekuensi (rad sec-I) memberikan kecerunan positif menunjukkan terbentuknya gel lemah. Effects of varying concentrations of pectin (4.5% - 6.5%, w/v), sucrose (40% to 60%, w/v), and calcium ions (20-60 mg /g pectin) on the viscoelastic properties of pectin dispersions at pH 3.0 were investigated. Pectin samples used were extracted from pomelo fruit peels (Citrus grand is) grown in Malaysia. The dynamic rheological parameters (G', Gil, () and 11*) of these pectin dispersion were determined at 1.5% strain from 90-20°C. Plots of log G' and log Gil against frequency (rad sec-I) have positive slopes indicating weak gels were formed.