By 1949, orange juice processing plants in Florida were producing over 10 million gallons of concentrated orange juice. Consumers liked concentrated canned orange juice as it was affordable, tasty, convenient, and high in vitamin C. The preparation was simple: empty the container of frozen concentrate into a measured volume of water and stir. However, by the 1980s, food scientists developed a fresher-tasting juice known as reconstituted ready-to-serve juice. Eventually in the 1990s, "not from concentrate" (NFC) orange juice was developed. [6] Orange juice is a common breakfast beverage in the United States. [7] Saner, Emine (17 January 2014). "How fruit juice went from health food to junk food". The Guardian. Archived from the original on 28 September 2016 . Retrieved 25 September 2016. Alissa Hamilton: Squeezed: What You Don't Know about Orange Juice, Yale Agrarian Studies, 2010, ISBN 0-300-16455-6 In Australia, Daily Juice (owned by National Foods) is a major brand of partially fresh, partially preserved, [21] orange juice. To prevent off-flavor, distilled or reverse osmosis filtered water should be used when reconstituting frozen juice, devoid of minerals, chlorine, etc. [ citation needed]

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Yes, fresh orange juice will last between 3-4 months when frozen. I like to freeze mine portioned into XL ice-cubes for easy thawing and portion control. Recipe NotesCode of Federal Regulations Sec. 101.30". www.accessdata.fda.gov. Archived from the original on 14 September 2003 . Retrieved 18 July 2017. The suspension is unstable when the zeta potential is less than 25 mv in magnitude. Zeta potential is a measure of the magnitude of electrostatic forces between particles, which affect repulsion, and attraction between particles. A low zeta value signifies that the repulsive forces will not be able to overcome Van der Waals attractions between cloud particles and thus begin to agglomerate. Agglomeration of cloud particles will prevent free flow characteristics, which is essential in the juice. A high zeta potential will inhibit particle-particle agglomeration and maintain the free flowing nature as well as uniform dispersion in orange juice. [38] Florida Statutes, Chapter 15.032". The Florida Senate. Archived from the original on 12 April 2013 . Retrieved 26 August 2012. If the suspension in orange juice is not stable, the cloud particles can flocculate which causes the suspension to physically decompose. The cloud can break apart and the citrus juice will clarify if the suspension becomes unstable. [39] The activity of pectin methyl esterase increased the interaction between pectin and cloud proteins, which led to protein-pectin flocculation. The insoluble material of the cloud clumps in conditions above 70°C (158°F) and at a pH of 3-4 at which proteins coagulate and flocculate. Cloud flocculation is enhanced at pH 3.5 and can result in clarification, which is undesirable in orange juice. [40] Common orange juice is made from the sweet orange. Different cultivars (for example, Valencia, Hamlin) have different properties, and a producer may mix cultivar juices to get the desired taste. Orange juice usually varies between shades of orange and yellow, although some ruby red or blood orange varieties are a reddish-orange or even pinkish. This is due to different pigmentation in ruby red oranges.

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European Regulation (EC) No. 1925/2006". www.gov.uk. Archived from the original on 6 August 2017 . Retrieved 20 July 2017. Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in American English, and "(juicy) bits" in British English. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. How juicy these vesicles are depend upon many factors, such as species, variety, and season. In American English, the beverage name is often abbreviated as " OJ". a b Filippi, M. V.; Genovese, D. B.; Lozano, J. E. (2008). "Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification". Food Engineering: Integrated Approaches. Food Engineering series. pp.391–397. doi: 10.1007/978-0-387-75430-7_29. ISBN 978-0-387-75429-1. 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).

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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 cloud A small fraction of fresh orange juice is canned. Canned orange juice retains vitamin C much better than bottled juice. [17] The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. [18] In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931, Dr. Philip Phillips developed a flash pasteurization process that eliminated this problem and significantly increased the market for canned orange juice. [19] Freshly squeezed, unpasteurized juice Mexico City merchant with his freshly squeezed orange juice, March 2010 a b Bagheri, Leila; Mousavi, Mohammad E.; Madadlou, Ashkan (2 September 2014). "Stability and Rheological Properties of Suspended Pulp Particles Containing Orange Juice Stabilized by Gellan Gum". Journal of Dispersion Science and Technology. 35 (9): 1222–1229. doi: 10.1080/01932691.2013.834422. S2CID 95127674. Journal of Food Science and Technology - Google Boeken. 1 January 2004 . Retrieved 11 November 2012. a 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.