The present study describes the extraction and Emulsifying effect of pectin from Opuntia ficus indica Cladode. The extraction was carried out by hydrolysis in acid aqueous solution with HCL (0.5N) adjusted to ph 1.5 at 81°C for 1h. The solid ratio was 1kg/50L. Concentrated pectin solution was precipitated with aluminum salts (sulfate). Determination of emulsifying activity is based on the ratio of the emulsified layer volume and the whole volume of the solution. Emulsions were prepared by adding 3 ml of vegetable oil to 3 ml of pectin solution (0.5 %, w/w). The yield and the emulsifying activity (EA) of the extracted cladode pectins showed (8.55%) and (67.74 %) respectively.