Low pulp意思
"Low pulp" is a term often used in reference to certain foods or products, typically those made from fruits or vegetables, where the pulp refers to the fibrous, often nutritious part of the fruit or vegetable. Here are some common uses of the term "low pulp":
-
Juices: In the context of fruit juices, "low pulp" indicates that the juice has been strained to remove a significant portion of the fruit's pulp, resulting in a smoother, less textured drink. This is in contrast to "high pulp" or "pulp-added" juices, which retain more of the fruit's natural fiber and texture.
-
Sorbets and Ice Cream: When applied to sorbets or ice cream, "low pulp" might mean that the fruit ingredient has been processed to remove much of the pulp, resulting in a smoother consistency.
-
Canned Goods: For canned fruits and vegetables, "low pulp" might describe a product that has been packed in a way that minimizes the amount of pulp in the can.
-
Orange Juice: In the case of orange juice, "low pulp" or "no pulp" is a common distinction, with some people preferring the smoother texture and milder taste that comes from less pulp.
The term "low pulp" is generally used to describe a product that has been processed to remove a significant portion of the pulp, which can affect the texture, taste, and nutritional content of the final product. It's important to note that the absence of pulp can sometimes mean a reduction in dietary fiber and other nutrients that are naturally found in the pulp.