Procedure for obtaining an emulgel and emulgel obtained by said procedure

The invention relates to the manufacturing process of a clean-label and healthy emulgel, using mandarin pomace, generated as a byproduct in the juice production industry, as the sole structuring agent. Additionally, the invention includes a physical homogenization process that enhances the structuring properties of the mandarin pomace. The invention also encompasses the emulgel itself, which is capable of replacing solid fats commonly used in the food industry. This emulgel consists of an oil fraction made of sunflower vegetable oil, representing 40%, and an aqueous phase, representing 60% of the emulgel, which contains mandarin pomace accounting for 6% of the emulgel. The properties and composition of this emulgel also allow foods formulated with it to be labeled as clean label.