Orange (fruit) orange juice between the São Paulo and mid-south Florida areas makes up roughly 85% of the world market. Brazil exports 99% of its production, while 90% of Florida's production is consumed in the United States. Orange juice is traded internationally in the form of frozen, concentrated orange juice to reduce the volume used so that storage and transportation costs are lower. Oranges, whose flavor may vary from sweet to sour, are commonly peeled and eaten fresh or squeezed for juice. The thick bitter rind is usually discarded, but can be processed into animal feed by desiccation, using pressure and heat.
Orange juice viscosity through flow behavior and mechanical solid properties like texture. Some common hydrocolloids that are used to stabilize juice products include Magellan, sodium carboxymethylcellulose, xanthan, guar gum, and gum Arabic. The aforementioned hydrocolloids are generally used in the production of imitation orange juices and are often referred to as synthetic hydrocolloids. Pectin is the hydrocolloid found in natural orange juices. Properties of pectin Pectin is the soluble polymeric material in the pulp of oranges, which contains 75% of carboxyl of arabinose and galactose. Pectic compounds are complex heteropolysaccharides in that their chemical composition includes a chain structure of axial-axial α-1.4-linked