Water, drinks and your health". NHS Choices. National Health Service. Archived from the original on 27 September 2016 . Retrieved 25 September 2016. Maroulis, Zacharias B.; Saravacos, George D. (2 August 2007). Food Plant Economics. CRC Press. ISBN 978-1-4200-0579-0. Archived from the original on 13 April 2023 . Retrieved 21 March 2023. Folate is essential for pregnant women and reduces the risk of birth defects, and OJ is one of the best natural sources ( source). Even better, orange juice is high in antioxidants, which are great for fighting harmful free radicals and protecting against several chronic conditions and containing anti-inflammatory properties. When orange juice is heat treated there is an increase in the number of fine particles and decrease in that of coarse particles. The fine particles in particular are responsible for the appearance, color, and flavor of orange juice. Heat treatment plays a vital role on pulp volume, cloud stability, serum turbidity, and serum viscosity. Heat treatment stabilizes the cloud through enzyme inactivation and enhances the turbidity of a stable cloud formation. The increase in serum viscosity is due to the extraction of pectic substances into the serum. Based on Stoke's law, the increase in serum viscosity is the cause for the enhanced cloud stability. In relation to pulp volume, the pulp from heated juices was finer and more compact than unheated juice pulp, which was voluminous and fluffy. [39] Properties of pulp Experience the natural goodness of oranges in every sip of Just Juice Orange Juice – the ultimate thirst-quencher that’s both healthy and delicious!

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In the United States, orange juice is regulated and standardized by the Food and Drug Administration (FDA or USFDA) of the United States Department of Health and Human Services. According to the FDA, orange juice from concentrate is a mixture of water with frozen concentrated orange juice or concentrated orange juice for manufacturing. [31] Additional ingredients into the mixture may include fresh/frozen/pasteurized orange juice from mature oranges, orange oil, and orange pulp. [15] Furthermore, one or more of the following optional sweetening ingredients may be added: sugar, sugar syrup, invert sugar, invert sugar syrup, dextrose, corn syrup, dried corn syrup, glucose syrup, and dried glucose syrup. [31] The orange juice must contain a minimum Brix level of 11.8, which indicates the percentage of orange juice soluble solids, excluding any added sweetening ingredients. [32] Regulations in the United Kingdoma b c d United States and Agricultural Research Service (1956). Chemistry and technology of citrus, citrus products and byproducts (Report). USDA. pp.24–28. Permanent URL . Retrieved 25 March 2022.

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When water is added to freshly thawed concentrated orange juice, it is said to be reconstituted. [12] On a molecular level, orange juice is composed of organic acids, sugars, and phenolic compounds. The main organic acids found in orange juice are citric, malic, and ascorbic acid. The major sugars found in orange juice are sucrose, glucose, and fructose. There are approximately 13 phenolic compounds in orange juice including hydroxycinnamic acids, flavanones, hydroxybenzoic acids, hesperidin, narirutin, and ferulic acid. [37] Composition of the cloudDisposable vapes have become increasingly popular, thanks to their convenience and portability. However, there are a number of downfalls to... Frozen Concentrated Orange Juice" (PDF). ICE Futures US. 2012. Archived (PDF) from the original on 10 June 2012 . Retrieved 11 November 2012. Fresh squeezed orange juice is best consumed immediately for the maximum amount of nutrients. However, any leftovers can be stored in an airtight glass container in the fridge for up to 3 days. What to do with any leftover pulp When using methods one or two, you can optionally spend time removing as much white pith from the orange as possible, to avoid bitterness. However, this isn’t necessary and I often don’t do this. a b c Kay, Liz F (17 October 2010). "Don't Get Squeezed When Shopping for Juice". The Baltimore Sun. Archived from the original on 3 January 2012 . Retrieved 9 December 2011.

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New York Times Article on Orange Juice Additives". The New York Times. 17 September 2008. Archived from the original on 28 November 2012 . Retrieved 13 November 2012. a b c "Taste Test: Orange Juice". Cooks Illustrated. March–April 2014. Archived from the original on 3 December 2014 . Retrieved 23 November 2014.

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Acids". British Soft Drinks Association. Archived from the original on 26 August 2006 . Retrieved 12 September 2006. Blend into a juicy, pulpy consistency. Then sieve the resulting pulpy juice through a sieve or nut milk bag or alternatively if you like orange juice with pulp (for more nutrients too) then leave it as is. With a Handheld Juicer The solution behavior of pectin is strongly influenced by a number of factors including hydrogen bonding, ionic character, and hydrophobic character. Hydrogen bonding is favored when pH is less than pKa while the ionic character is favored when pH is greater than pKa. Ionic character relies on free carboxyl content, the presence of cations, and is favored at a high water activity. Charge-charge repulsions along with the presence of neutral side chains are essential in inhibiting intermolecular association among pectin molecules. The methyl ester content in orange juice determines hydrophobic character, which is favored at low water activity. [43] Add the orange segments to a blender. You can add a little water to help them blend if needed (1/4 cup should be more than enough not to water it down too much). There are several main health benefits of oranges. Most people are aware that this zesty fruit provides tons of Vitamin C. In fact, one medium cup of orange juice provides almost 100% of your daily recommended Vit C. However, it also contains several other vitamins and minerals, including Vitamin A, calcium, folate, and iron.

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Peel the oranges and, optionally, remove and discard the seeds (if you’re going to strain the juice then this isn’t necessary). The cloud is the portion of suspended particles that range in size from 0.05 micrometers to a few hundred micrometers in orange juice. The cloud is responsible for several sensory attributes in orange juice including color, aroma, texture, and taste. [30] The continuous medium of the cloud consists of a solution of sugars, pectin, and organic acids while the dispersed matter is formed through cellular tissue comminuted in fruit processing. [38] Specifically, the cloudiness of the juice is caused by pectin, protein, lipid, hemicellulose, cellulose, hesperidin, chromoplastids, amorphous particles, and oil globules. [39] In particular the chemical composition of the cloud consists of 4.5-32% pectin, 34-52% protein, 25% lipids, 5.7% nitrogen, 2% hemicellulose, 2% ash, and less than 2% cellulose. [30] Physical structure Just Juice Orange 500ml is a delicious and refreshing beverage made from 100% pure orange juice. This all-natural juice is free from added sugars, artificial flavors, and preservatives, making it a healthy and flavorful choice for anyone looking for a refreshing drink.Welcome to the wonderful world of Just Juice - the UK’s award-winning manufacturer and retailer of totally unique, premium e-liquids. The oil globules adsorbed to the cloud particles stabilize the suspension by decreasing the average density of particles to bring it closer to that of the serum. However, large amounts of oil can be problematic as they cause complete breakdown of suspensions by causing cloud particles to float to the surface. The particles in the cloud have a negative charge that decreases with decreasing pH. In accordance with cloud stability, the hydration of particles is more significant than their electrical charge. [39] Heat treatment In the United Kingdom, orange juice from concentrate is a product of concentrated fruit juice with the addition of water. Any lost flavour or pulp of the orange juice during the initial concentration process may be restored in the final product to be equivalent to an average type of orange juice of the same kind. Any restored flavour or pulp must come from the same species of orange. [33] Sugar may be added to the orange juice for regulating the acidic taste or sweetening, but must not exceed 150g per litre of orange juice. [33] Across the UK, the final orange juice from concentrate product must contain a minimum Brix level of 11.2, excluding the additional sweetening ingredients. [34] [35] Vitamins and minerals may be added to the orange juice in accordance with Regulation (EC) 1925/2006. [36] Physical and chemical properties Molecular composition UV 280 nm chromatogram after UHPLC separation of commercial orange juice, showing, amongst other peaks, narirutin and hesperidin. Kelebek, Hasim; Selli, Serkan; Canbas, Ahmet; Cabaroglu, Turgut (March 2009). "HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan". Microchemical Journal. 91 (2): 187–192. doi: 10.1016/j.microc.2008.10.008.