Orange juice is the liquid extract of the fruit of an orange tree.
Fresh-squeezed, unpasteurized juice is the closest to consuming the orange itself. This version of the juice consists of oranges that are squeezed and then bottled without having any additives or flavor packs inserted. The juice is not subjected to pasteurization. Fresh squeezed orange juice has a typical shelf life of 12 days.
A cup serving of raw, fresh orange juice, amounting to 248 grams or 8 ounces, has 124 mg of vitamin C (>100% RDI). It has 20.8 g of sugars and has 112 Calories. It also supplies potassium, thiamin, and folate.
Citrus juices contain flavonoids (especially in the pulp) that have health benefits. Orange juice is also a source of the antioxidant hesperidin. Because of its citric acid content, orange juice is acidic, with a typical pH of around 3.5.
A small fraction of fresh orange juice is canned. Canned orange juice retains Vitamin C much better than bottled juice. The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. 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.
Common orange juice is made from the sweet orange. Different cultivars (e.g., Valencia, Hamlin) have different properties, and a producer may mix cultivar juices to get a 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.
The blood orange is a mutant of the sweet orange. Blood orange juice is popular in Italy, but may be hard to find elsewhere. The Mandarin orange and varieties clementine and tangerine, are good for juice, and are often used for sparkling juice drinks.
Recently, many brands of organic orange juices have become available on the market.
Global orange juice production for 2014/15 is forecast to be 1.8 million tons.
“World Juice Day” which coincides with the change of seasons (the date envisioned is May 30th each year), and consists in organizing in partnership with national and local authorities, fruit juice associations and fruit juice processors various activities such as promoting 100% fruit juices in school canteens, distributing free samples of fruit juices, and setting up outdoor attractions and performances.
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