20 Facts About Orange juice

Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges.

Orange juice is a common breakfast beverage in the United States.

Commercial squeezed orange juice is pasteurized and filtered before being evaporated under vacuum and heat.

Orange juice that is pasteurized and then sold to consumers without having been concentrated is labeled as "not from concentrate".

The largest producers of "not from concentrate" use a production process where the Orange juice is placed in aseptic storage, with the oxygen stripped from it, for up to a year.

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Processing of orange to frozen concentrated orange juice begins with testing the orange fruit for quality to ensure it is safe for the process.

The concentration step occurs in a high vacuum evaporator where the water content in the Orange juice is evaporated while the Orange juice sugar compounds and solids are concentrated.

Evaporators work in a continuous manner in that fresh Orange juice is added as concentrate is being constantly removed.

The most common types of orange used to produce orange juice are the Pineapple orange, Valencia orange, and Washington Navel oranges from Florida and California.

At this stage, sugar can be added to the Orange juice depending on if the product will be a sweetened or unsweetened beverage.

Cans are filled with the pasteurized Orange juice and inverted immediately to allow the Orange juice to sterilize the inside parts of the lid.

Canadian markets, orange juice must be the fruit juice obtained from clean, sound, and mature oranges.

Orange juice is permitted to contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.

Across the UK, the final orange juice from concentrate product must contain a minimum Brix level of 11.

Specifically, the cloudiness of the Orange juice is caused by pectin, protein, lipid, hemicellulose, cellulose, hesperidin, chromoplastids, amorphous particles, and oil globules.

Orange juice is a suspension that consists of heterogeneous particles in a clear serum.

When orange juice is heat treated there is an increase in the number of fine particles and decrease in that of coarse particles.

However, pulpy orange juice precipitates based on a rate dependent on the diameter, density, and viscosity of the suspended particles as well as the suspending juice.

Some common hydrocolloids that are used to stabilize Orange juice products include gellan gum, sodium carboxymethylcellulose, xanthan, guar gum, and gum Arabic.

The methyl ester content in orange juice determines hydrophobic character, which is favored at low water activity.