Editing Orange juice (section)

==== Properties of pulp ====
In orange juice, pulp is responsible for desirable flow properties, taste, flavor, and [[mouthfeel|mouth feel]]. However, pulpy orange juice precipitates based on a rate dependent on the diameter, density, and viscosity of the suspended particles as well as the suspending juice. In order to remain suspended in orange juice, pulp particles must have appropriate particle size, charge, and specific gravity. Depending on type of processing method, the size of pulp particles ranges from {{convert|2|–|5|mm|sp=us|sigfig=1}}. Those that are smaller than {{cvt|2|mm|sigfig=1}} are known to be more stable, so it is beneficial to reduce the size of particles by incorporating hydrocolloids to the juice product. Hydrocolloids would decrease the rate of sediment formation and decrease the falling rate of pulp particles.<ref name=":4">{{cite journal |last1=Bagheri |first1=Leila |last2=Mousavi |first2=Mohammad E. |last3=Madadlou |first3=Ashkan |title=Stability and Rheological Properties of Suspended Pulp Particles Containing Orange Juice Stabilized by Gellan Gum |journal=Journal of Dispersion Science and Technology |date=2 September 2014 |volume=35 |issue=9 |pages=1222–1229 |doi=10.1080/01932691.2013.834422 |s2cid=95127674 }}</ref>