Klavons, Jerome A.; Bennett, Raymond D. (May 1995). "Preparation of Alkyl Esters of Pectin and Pectic Acid". Journal of Food Science. 60 (3): 513–515. doi: 10.1111/j.1365-2621.1995.tb09815.x. 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. Statement from National Foods". Au.todaytonight.yahoo.com. 5 July 2010. Archived from the original on 4 October 2013 . Retrieved 13 November 2012. Fellers, P.J. (November 1988). "Shelf Life and Quality of Freshly Squeezed, Unpasteurized, Polyethylene-Bottled Citrus Juice". Journal of Food Science. 53 (6): 1699–1702. doi: 10.1111/j.1365-2621.1988.tb07819.x.

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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 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 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.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). a b Matthews, Richard F. (April 1994). "Frozen Concentrated Orange Juice From Florida Oranges". Archived from the original on 7 September 2021 . Retrieved 7 September 2021. Orange juice is a suspension that consists of heterogeneous particles in a clear serum. A serum is the clear supernatant after the precipitation of the cloud through centrifugation. The previously mentioned cloud makes up a large part of the suspension. [30] Prepare the oranges by first peeling them. Then, chop them into smaller parts to fit your juicer chute. 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

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To prevent off-flavor, distilled or reverse osmosis filtered water should be used when reconstituting frozen juice, devoid of minerals, chlorine, etc. [ citation needed] For orange juice with pulp, just spoon some directly out from the remaining orange (after squeezing the juice out) and add to your glass. How To Store 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 treatmentVitamin C helps to support our immune systems, help with gum health, wound healing, and bone formation ( Source). Meanwhile, Potassium helps to decrease the risk of heart disease, strokes, and bone loss. It also helps regulate blood pressure and reduce the risk of kidney stones.

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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. Florida Memory, State beverage of Florida". Florida Department of State, Division of Library and Information Services. Archived from the original on 20 July 2012 . Retrieved 26 August 2012. In Australia, Daily Juice (owned by National Foods) is a major brand of partially fresh, partially preserved, [21] orange juice. 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. There is a specific interaction between pectin and hesperidin through the sugar moieties in the hesperidin molecule. Through acid hydrolysis, the rhamnose and glucose sugar moieties are removed from hesperidin, which breaks the interaction between hesperidin and pectin. Hydrogen bonding plays a role in the specific interaction of neutral sugars of pectin and the sugar moiety of hesperidin. A polymer that has a high structural content of neutral sugar branches interacts with hesperidin more tightly and strongly than that of a low content of neutral sugar branches. The interaction between pectin and hesperidin is one of the factors that enable the colloidal suspension in orange juice to be stable. [40] See alsoFor Canadian markets, orange juice must be the fruit juice obtained from clean, sound, and mature oranges. [29] The juice must also contain a minimum of 1.20 milliequivalents of free amino acids per 100 millilitres, contain a minimum of 115 milligrams of potassium per 10 milliliters, and possess a minimum absorbance value for total polyphenolics of 0.380. [30] Sweeteners such as sugar, invert sugar, dextrose or glucose solids may be added. The orange juice must have a Brix reading of at least 9.7, excluding the sweetening ingredients, and contain between 0.5 and 1.8 percent of acid by weight calculated as anhydrous citric acid. [29] Added orange essences, orange oils and orange pulp adjusted in accordance with good manufacturing practice is permitted. Orange juice is also permitted to contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase. [29] Regulations in the United States

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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.

The oranges then go through roller conveyors, which expose all sides of the fruit. The roller conveyors are efficiently built as they are well lighted, installed at a convenient height, and width to ensure all inspectors can reach the fruit to determine inadequacies. Some reasons why fruit may be rejected include indication of mold, rot, and ruptured peels. Afterwards, the oranges are separated based on size through machines prior to juice extraction. There are a number of different ways orange juice industry leaders extract their oranges. Some common methods include halving the fruit and pressing/reaming the orange to extract juice from the orange. One instrument inserts a tube through the orange peel and forces the juice out through the tube by squeezing the entire orange. Despite the variety of machines used to extract juices, all machines have commonalities in that they are rugged, fast, easy to clean and have the ability to reduce peel extractives into the juice. The extracted juice product does not contain the orange peel, but it may contain pulp and seeds, which are removed by finishers. [28]