Juice sacs, dried

Dried Pulp, Peel Oils, Pulp-Wash Solids, Dried Juice Sacs... 

Juice and concentrate quality is controlled by regulations, resulting in manufacture to uniform standards worldwide however, less control is exercised over certain by-products and specialty products. Some of the factors important to quality of the specialty products, dried pulp, peel oils, pulp-wash solids, and dried juice sacs will be included in the following discussion. 

The juice vesicles, or "sacs," remaining after juice extraction and pulp-washing may be included in the portion of peel residue dried as cattle feed. However, it is feasible to recover and utilize this material as either frozen (3) or drum-dried juice sacs (44). 

Dried citrus juice sacs have excellent water and fat absorption capabilities, absorbing 10 to 12 times and 4 to 5 times their weight of water and fat, respectively. These absorptive properties make dried juice sacs valuable as emulsifiers or binders for comminuted meat products like luncheon meats, bologna, sausages, and frankfurters. 

The chemical composition of dried orange juice sacs is as follows (44) crude fiber (18.9%), protein (9.0%), pectin (20.6%), ash (3.1%), fat 2.07.), moisture (10%), and other mostly carbohydrate material (36.4%). Another report (46), compared dried juice sac composition with whole peel and core material and found the three to be similar in composition. 

Citrus (oranges, lemons, grapefruit) is processed into juice and oil for human uses and into molasses and dried pulp for use as animal feed. The fruit is first washed with a detergent and rinsed with water. The oil is localized in oil sacs on the surface of the fruit. The surface is scarified under a water spray to form an emulsion of oil and water. The oil is recovered by centrifugation. Altered to remove high melting point fats, and dried with sodium sulfate, which is removed by filtration. 

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