Method for producing a clouding agent

A method of producing a clouding agent from citrus pulp, pomace, pulpwash liquor and/or peel for use in fruit juices and soft drink beverages comprising the sequential steps of mincing or chopping the citrus pulp, pomace, pulpwash liquor and/or peel, forming a slurry of water and the minced or chopped citrus pulp, pomace, pulpwash liquor and/or peel, pasteurizing the slurry to deactivate the constitutive enzymes, heating the slurry to approximately 190.degree. F. for about one minute to destroy the constitutive enzymes and bacteria, cooling the slurry to a temperature in the range of approximately 125.degree. F. to approximately 128.degree. F., mixing pectolytic and/or cellulytic enzymes into the slurry at a temperature in the range from approximately 120.degree. F. to approximately 125.degree. F. for about 30 minutes to stabilize the clouding material within the slurry, separating the citrus cellular debris from the slurry to produce a liquid effluent of clouding material consisting of said citrus pulp, pomace, pulpwash liquor and/or peel and pasteurizing the liquid effluent of clouding material consisting of said citrus pulp, pomace, pulpwash liquor and/or peel at a temperature of approximately 180.degree. F. to destroy the pectolytic and/or cellulytic enzymes and concentrating the liquid effluent of clouding material to form the clouding agent.