Citrus fibre (CF) is a by-product of the extraction of juice, essential oils and pectins from citrus fruits. This material has the ability to form highly stable network emulsions across a wide range of pH values and under various heat treatments, giving rise to growing interest in the food industry.

A recent study focused on the synergistic interaction of the CF emulsion with four low-methoxyl pectins (two standard and two amidated) within an emulsion-filled hydrogel; these pectins were selected for their ability to gel at low sugar concentrations, enabling the formulation of products tailored to specific dietary requirements.

During the experiment, different combinations of fibre and oil were tested to minimise droplet size, network structure and phase separation. The sample containing 5% (w/w) CF and 20% (w/w) oil performed best. The emulsifying capacity of CF is related to the water/fibre ratio, which must be lower than CF’s water-holding capacity.