Abstract
Most juices, such as apple, grape, and berry juices, are preferred by consumers in a filtered and clarified form. However, citrus juices are preferred in a pulpy and opaque form. Most of the opaque nature of citrus juices is attributed to the colloidal cloud material, which will be described in Chapter 8. The solid particles of the fruit that will eventually settle out, which are primarily juice sac and membrane material, impart a turbidity or mouth-feel that characterizes citrus juices as well as giving a natural appearance. This citrus pulp can be divided into two main groups—sinking, or spindown, pulp and floating pulp.
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© 1991 Springer Science+Business Media New York
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Kimball, D. (1991). Citrus Juice Pulp. In: Citrus Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-3700-3_7
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DOI: https://doi.org/10.1007/978-94-011-3700-3_7
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-5645-8
Online ISBN: 978-94-011-3700-3
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