Cloudy peel products are obtained principally from citrus peel. However, the basic product may also be a mixture of peel and pulp.

The product which is obtained from the peel by extraction with water is concentrated from an initial level of 4 to 5°Brix to a final level of approximately 50°Brix. It contains the natural components of the original material. The product is cloudy, but at the same time it exhibits extreme cloud stability. The cloudiness is attributed to the effect of pectins, polysaccharides, glucoproteids, waxes and the essential oils.

Cloudy peel products can be obtained via a number of methods. However, processes which make use of pectolytic, cellulytic and proteolytic enzymes and which permit enzymatic liquefaction of the original material appear to be gaining the upper hand.

Various process parameters must be maintained in order to obtain an optimum product. These parameters include:

The products obtained from this process are used as basic products in the soft drinks industry. The most important property of this product is its excellent cloud stability. It is also very important for the beverage industry as an aroma, trub and colouring agent.