A product derived from the cell walls of citrus fruits, remaining after juice extraction, offers a unique set of functional properties. This material is typically composed of soluble and insoluble dietary fibers, along with small amounts of sugars and minerals. A common example is the fibrous residue remaining after oranges are processed for juice; this residue undergoes further processing to isolate the desired component.
This ingredient’s significance lies in its ability to improve texture, stability, and water-holding capacity in various food applications. It can act as a fat replacer, thickener, and emulsifier, contributing to healthier food formulations with reduced calorie and fat content. Historically, the utilization of this material represents a shift towards sustainable food production by valorizing a byproduct that would otherwise be discarded.
