In order to solve the problem of pectin gel re-aggregation in the actual application process， different products are combined with pectin， and the gel stability mechanism of the compound system is explored. In this experiment， high-ester orange peel pectin was used as the raw material. Xanthan gum， guar gum， carboxymethyl cellulose （CMC）， sodium alginate and whey protein were compounded with it to determine the dehydration rate and aggregation time. The dehydration rate of the CMC/pectin system was found to be 0%， and no re-aggregation occurred， indicating that CMC as an inert external phase can significantly enhance the stability of pectin gel. In this paper， the stability mechanism of CMC/pectin system is further studied by measuring its texture characteristics， rheology and particle size. The experimental results show that the gel network structure of the 0.3% CMC and pectin compound system is the most stable， and has the highest elastic modulus and viscous modulus. When the shear rate is 1 000 r/min， the particle size is the smallest （its particle size below 50% is 69.8 μm）. The results of this paper can provide a reference for the practical application of high ester pectin in the food industry.