A product derived from the cell partitions of citrus fruits, remaining after juice extraction, gives a novel set of purposeful properties. This materials is often composed of soluble and insoluble dietary fibers, together with small quantities of sugars and minerals. A standard instance is the fibrous residue remaining after oranges are processed for juice; this residue undergoes additional processing to isolate the specified part.
This ingredient’s significance lies in its capacity to enhance texture, stability, and water-holding capability in numerous meals functions. It will possibly act as a fats replacer, thickener, and emulsifier, contributing to more healthy meals formulations with diminished calorie and fats content material. Traditionally, the utilization of this materials represents a shift in the direction of sustainable meals manufacturing by valorizing a byproduct that may in any other case be discarded.
