About
Orange pulp is the pressed edible cellular matter (juice sac cells) derived from Citrus sinensis fruit during juice extraction, consisting primarily of water (~95%), soluble dietary fiber (pectins), sugars, flavanones, and vitamin C. It is used in food and beverage manufacturing to add texture, body, and nutritional value to juices and processed fruit products.
Safety summary
Orange pulp is a whole-food ingredient with no identified toxicological concerns for the general adult population; it carries no ADI and is not subject to additive-level safety review. It is a natural source of flavanones (hesperidin, narirutin), vitamin C, potassium, and soluble fiber, all of which are associated with antioxidant and anti-inflammatory activity. No safety restrictions or adverse effects have been identified by FDA, EFSA, FSSAI, or WHO for human consumption at typical dietary levels.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Orange pulp is regulated as a natural fruit ingredient under Directive 2012/12/EU on fruit juices and similar products for human consumption, and is not subject to food additive safety assessment by EFSA. No ADI has been established. It is freely permitted in fruit juice products across EU member states.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | FSSAI Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 recognise fruit pulp/puree as a legitimate ingredient in fruit juice products. Contaminant limits apply: tin ≤250 mg/kg and arsenic ≤5.0 mg/kg for pulp and pulp products of any fruit, per the Contaminants, Toxins and Residues Regulations, 2011. Labelling must declare addition of fruit pulp on beverage containers.source |
| FDA (Food and Drug Administration) (United States) | Approved | Orange pulp is classified as a juice ingredient under 21 CFR Part 120 (Juice HACCP regulation). It is considered 'juice' when used in juice or diluted juice beverages. In-line pulpwash may be added to frozen concentrated orange juice (21 CFR 146.146) only from the same batch; addition of external pulpwash to fresh or pasteurized juice is not permitted. No ADI or maximum intake level established; treated as a natural food ingredient.source |
Who should approach with care
Research citations
- 1FSSAI. Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 – Compendium Version V, 2020. fssai.gov.in
- 2PubMed. Pulp in Shop-Bought Orange Juice Has Little Effect on Flavonoid Content and Gut Bacterial Flavanone Degradation In Vitro, 2019. pubmed.ncbi.nlm.nih.gov
- 3FDA. GRAS Notice (GRN) No. 719 – Orange Pomace, 2017. fda.gov
- 4FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.3: Fruit & Vegetable Products, 2011. fssai.gov.in
- 5PubMed. Orange pulp improves antioxidant status and suppresses lipid peroxidation in orchidectomized male rats, 2007. pubmed.ncbi.nlm.nih.gov
- 6FDA. Guidance for Industry: Questions and Answers on Juice HACCP Regulation, 2003.