Lemon pulp, pectin

Rotary dryer particulate solid foods alfalfa, pasta, sugar beet pulp, pomace, starch, whey, pectin residues, lemon pulps, and so on. 

Cloud stability in citrus juices Pectin manufacture from citrus pomace Distillates from fermented fruit pulps Enzymatic maceration of fruits and vegetables Self-clarification of lemon/lime and apple juices Pressing characteristics of citrus pomace Ca2 -firming of fruits and vegetables... 

Pectins are polysaccharides that occur in all plants, primarily in the cell wall, in low amounts of 1-5%. They are, however, particularly prevalent in fruits, where the amounts are much higher. For example, apple pulp contains 10-15% (w/w) pectin, and orange and lemon rinds contain 20-30% (w/w). Pectins act as an intercellular cementing material that gives body to fruits and helps them keep their shape. When fruit becomes overripe, the pectin is broken down into its constituent monosaccharide sugars. As a result, the fruit becomes soft and loses it firmness. 

Pectins, or vegetable mucilages, are widely distributed in plant tissues, roots, fruit pulp and rind, including the peel of apples, oranges and lemons. They are not extracted by cold water, but when boiled with weak acids, such as occur in fruits, or when attacked by the enzyme pectase, they are hydroljrsed into substances which form characteristic jellies on cooling. 

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