You can zest some of the skin to add to dishes or to flavor teas, lemonades, or even sugar. Alternatively, make some candied orange peel or, if the halves are in good condition, use them to make orange candles. Milani, Jafar; Maleki, Gisoo (2012). "Hydrocolloids in Food Industry". Food Industrial Processes - Methods and Equipment. doi: 10.5772/32358. ISBN 978-953-307-905-9. If you find a batch to be more bitter than you’d like, you can use a little natural sweetener in the juice. For sugar-free orange juice, you can use sugar-free sweeteners such as erythritol or monk fruit sweetener.

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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 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. Top 10 Chocolates Top 15 Chewing Gums Kinder’s Product Range Nutella’s Product Range Ferrero’s Product Range Kit Kat Range Cadbury Range a b Flores, Alfredo (15 September 2004). "Making Orange Juice Taste Even Better". Agricultural Research Service. United States Department of Agriculture. Archived from the original on 1 December 2009 . Retrieved 9 December 2011.

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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 Journal of Food Science and Technology - Google Boeken. 1 January 2004 . Retrieved 11 November 2012. Welcome to the wonderful world of Just Juice - the UK’s award-winning manufacturer and retailer of totally unique, premium e-liquids.

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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. Statement from National Foods". Au.todaytonight.yahoo.com. 5 July 2010. Archived from the original on 4 October 2013 . Retrieved 13 November 2012.a b c d Mizrahi, Shimon; Berk, Zeki (May 1970). "Physico-chemical characteristics of orange juice cloud". Journal of the Science of Food and Agriculture. 21 (5): 250–253. doi: 10.1002/jsfa.2740210508. 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] 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 Florida Statutes, Chapter 15.032". The Florida Senate. Archived from the original on 12 April 2013 . Retrieved 26 August 2012.