Pectin has been widely applied in food industry based on its excellent gelation ability. Especially， low methoxyl pectin (LMP) can form gels in the presence of metal ions without co-solutes (e.g.， sugar， sugar alcohols)， which is of great significance for the development of low-calorie foods and drug delivery system. In this paper， we reviewed the gelling mechanism and influencing factors of LMP-gels induced by metal ions as well as its application in the fields of food and medicine. This might provide theoretical guidance for improving and controlling gel properties and broadening the application of LMP.