Pectin is a widely used plant-derived polysaccharide with gelling, stabilizing, and thickening functions in food and pharmaceutical applications. This comparative review analyzes official specifications and technical references from Codex/JECFA, the European Commission, China (GB standards), and Food Standards Australia New Zealand to evaluate regulatory status, compositional criteria, and safety requirements. Findings reveal substantial international harmonization: pectin is accepted as a safe food additive without a specified acceptable daily intake and is regulated according to technological need. Core compositional criteria are consistent across frameworks, notably a minimum galacturonic acid content of approximately 65% and defined methoxyl/esterification ranges that distinguish functional classes. Contaminant limits for heavy metals, sulfur dioxide, residual solvents, and insoluble matter are broadly aligned, with observed differences mainly in analytical methods and reporting. Residual nitrogen emerges as a contextual parameter reflecting processing history rather than a universal purity marker. The convergent standards support predictable quality, facilitate international trade, and highlight opportunities for future specifications to focus more on parameters directly tied to molecular structure and technological performance.