Why is the white portion of rind orange peel removed before maceration?

The white portion of the orange peel, also known as the pith or albedo, is removed before maceration for several reasons:

Bitterness: The pith contains a higher concentration of bitter compounds compared to the outer colored part of the peel (flavedo). These compounds can impart an undesirable bitterness to the final macerated product, especially if the maceration time is long. Removing the pith helps reduce this bitterness and allows the more desirable flavor and aromatic compounds of the flavedo to be extracted.

Texture: The pith is generally thicker and has a spongy texture compared to the flavedo. Leaving it in during maceration can result in an undesirable textural element in the final product. Removing the pith helps achieve a smoother, more consistent texture.

Extraction Efficiency: The pith is less permeable than the flavedo. By removing the pith, the surface area of the peel exposed for extraction increases, allowing for more efficient extraction of the desired compounds from the flavedo. This improves the overall flavor and aroma yield of the macerated product.

Appearance: Removing the pith enhances the visual appeal of the macerated product. The white pith can make the product look less vibrant and less appetizing. By removing the pith, the colorful outer layer of the peel is highlighted, resulting in a more visually pleasing product.

Overall, removing the white pith before maceration helps improve the flavor, texture, extraction efficiency, and appearance of the final macerated product, making it more enjoyable to consume.