Although orange juice is the main product produced, other by-products with commercial value can also be obtained from orange processing. These include citrus pulp crumb, which can be used as DCP (Dried Citrus Pulp) in animal food.
To produce DCP, quicklime or hydrated lime is added. Lime continues the liquid extraction process during the pressing of fresh citrus residues (peel, pulp and seeds) that are then driven to rotary dryers. Lime promotes the neutralization of the organic acids present in the fruit until pH reaches approximately 6.9. Pectin and calcium bond to form calcium pectate. The amount of oxide or hydroxide required depends on the pectin content to be neutralized, which is related to the variety of orange utilized in processing.