pete
Member
- Joined
- Aug 31, 2012
- Messages
- 139
[Freshly Squeezed: The Truth About Orange Juice]
http://civileats.com/2009/05/06/freshly-squeezed-the-truth-about-orange-juice-in-boxes/
May 6th, 2009
In fact, “not from concentrate,” a.k.a pasteurized orange juice, is not more expensive than “from concentrate” because it is closer to fresh squeezed. Rather, it is because storing full strength pasteurized orange juice is more costly and elaborate than storing the space saving concentrate from which “from concentrate” is made. The technology of choice at the moment is aseptic storage, which involves stripping the juice of oxygen, a process known as “deaeration,” so it doesn’t oxidize in the million gallon tanks in which it can be kept for upwards of a year.
When the juice is stripped of oxygen it is also stripped of flavor providing chemicals. Juice companies therefore hire flavor and fragrance companies, the same ones that formulate perfumes for Dior and Calvin Klein, to engineer flavor packs to add back to the juice to make it taste fresh. Flavor packs aren’t listed as an ingredient on the label because technically they are derived from orange essence and oil. Yet those in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurized orange juice, resemble nothing found in nature. The packs added to juice earmarked for the North American market tend to contain high amounts of ethyl butyrate, a chemical in the fragrance of fresh squeezed orange juice that, juice companies have discovered, Americans favor. Mexicans and Brazilians have a different palate. Flavor packs fabricated for juice geared to these markets therefore highlight different chemicals, the decanals say, or terpene compounds such as valencine.
The formulas vary to give a brand’s trademark taste. If you’re discerning you may have noticed Minute Maid has a candy like orange flavor. That’s largely due to the flavor pack Coca-Cola has chosen for it. Some companies have even been known to request a flavor pack that mimics the taste of a popular competitor, creating a “hall of mirrors” of flavor packs. Despite the multiple interpretations of a freshly squeezed orange on the market, most flavor packs have a shared source of inspiration: a Florida Valencia orange in spring.
If you like orange juice and want to buy American, now is the time. Only during this time of year can you pick up a carton that contains Florida Valencia juice that has not spent months in storage. The rest of the year, whether you buy Minute Maid’s “from concentrate,” or Tropicana’s “not from concentrate,” you’re drinking a mixture of Florida juice, some or all of which has been stored from previous seasons, and juice shipped from Brazil, which conveniently grows oranges when Florida doesn’t. Even the Florida based company Florida’s Natural, which is owned by a cooperative of Florida growers, imports Brazilian concentrate for its “from concentrate” juice line.
[Frozen Concentrated Orange Juice]
http://www.ultimatecitrus.com/pdf/fcoj.pdf
April 1994
Lack of flavor was a problem that had to be overcome in the development of FCOJ. In the concentration process, parts of the orange responsible for good flavor are lost when water is evaporated. The discovery that fresh orange juice flavor could be restored by adding a small percentage of unconcentrated fresh juice was the basis for the success of FCOJ.
In 1948, U.S. patent No. 2,453,109 was issued to Florida researchers for the process to manufacture FCOJ with the addition of approximately 10 percent fresh juice to the final product.
[Citrus Juice Extraction]
http://www.ncbe.reading.ac.uk/
Much of the liquid is retained within the fruit bound to pectin. Consequently, pectinases are used in the citrus juice industry to assist the removal of pectin and release of juice from fruit pulp. However, it is usually important that some of the insoluble pectin remains in suspension, giving orange juice, for example, its characteristic cloudy appearance.
Apple pectin is highly methylated. In contrast, pectin from oranges is only partly methylated. This is because orange juice naturally contains large amounts of pectin esterase — an enzyme that strips methoxyl groups from the pectin molecules. In the presence of calcium ions, insoluble calcium pectate is formed in orange juice, leading to the undesirable precipitation of haze particles. Two methods are widely employed to prevent this cloud loss. One is to denature the pectin esterase by heating the juice to ~90 °C. Unfortunately this spoils the juice’s flavour somewhat. An alternative is to freeze the juice, thereby holding the enzyme in an inactive state.
Other pectinases provide an answer
By adding a different enzyme to orange juice, an enzyme that rapidly cuts up the pectin chains, it is possible to prevent the formation of calcium-linked precipitate. The enzyme endo-polygalacturonase has been shown to be especially suitable for this task. This enzyme is found in many commercial pectinase preparations.
Pectin esterase inhibitors
Another approach is to inhibit the pectin esterase. It is possible to do this by adding short pectin chains to the juice. These compete with longer pectin molecules for the attention of the enzyme, slowing the rate at which it can attack them. The chains have to be just the right length (8–15 residues long) so that they do not end up as precipitates themselves.
[GM Enzymes]
http://www.foodcomm.org.uk/articles/enzymes/
The majority of enzymes appear to be produced using genetically modified microorganisms, but with no public access to the food industry’s secret files, it is impossible to know which enzymes are used where.
http://civileats.com/2009/05/06/freshly-squeezed-the-truth-about-orange-juice-in-boxes/
May 6th, 2009
In fact, “not from concentrate,” a.k.a pasteurized orange juice, is not more expensive than “from concentrate” because it is closer to fresh squeezed. Rather, it is because storing full strength pasteurized orange juice is more costly and elaborate than storing the space saving concentrate from which “from concentrate” is made. The technology of choice at the moment is aseptic storage, which involves stripping the juice of oxygen, a process known as “deaeration,” so it doesn’t oxidize in the million gallon tanks in which it can be kept for upwards of a year.
When the juice is stripped of oxygen it is also stripped of flavor providing chemicals. Juice companies therefore hire flavor and fragrance companies, the same ones that formulate perfumes for Dior and Calvin Klein, to engineer flavor packs to add back to the juice to make it taste fresh. Flavor packs aren’t listed as an ingredient on the label because technically they are derived from orange essence and oil. Yet those in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurized orange juice, resemble nothing found in nature. The packs added to juice earmarked for the North American market tend to contain high amounts of ethyl butyrate, a chemical in the fragrance of fresh squeezed orange juice that, juice companies have discovered, Americans favor. Mexicans and Brazilians have a different palate. Flavor packs fabricated for juice geared to these markets therefore highlight different chemicals, the decanals say, or terpene compounds such as valencine.
The formulas vary to give a brand’s trademark taste. If you’re discerning you may have noticed Minute Maid has a candy like orange flavor. That’s largely due to the flavor pack Coca-Cola has chosen for it. Some companies have even been known to request a flavor pack that mimics the taste of a popular competitor, creating a “hall of mirrors” of flavor packs. Despite the multiple interpretations of a freshly squeezed orange on the market, most flavor packs have a shared source of inspiration: a Florida Valencia orange in spring.
If you like orange juice and want to buy American, now is the time. Only during this time of year can you pick up a carton that contains Florida Valencia juice that has not spent months in storage. The rest of the year, whether you buy Minute Maid’s “from concentrate,” or Tropicana’s “not from concentrate,” you’re drinking a mixture of Florida juice, some or all of which has been stored from previous seasons, and juice shipped from Brazil, which conveniently grows oranges when Florida doesn’t. Even the Florida based company Florida’s Natural, which is owned by a cooperative of Florida growers, imports Brazilian concentrate for its “from concentrate” juice line.
[Frozen Concentrated Orange Juice]
http://www.ultimatecitrus.com/pdf/fcoj.pdf
April 1994
Lack of flavor was a problem that had to be overcome in the development of FCOJ. In the concentration process, parts of the orange responsible for good flavor are lost when water is evaporated. The discovery that fresh orange juice flavor could be restored by adding a small percentage of unconcentrated fresh juice was the basis for the success of FCOJ.
In 1948, U.S. patent No. 2,453,109 was issued to Florida researchers for the process to manufacture FCOJ with the addition of approximately 10 percent fresh juice to the final product.
[Citrus Juice Extraction]
http://www.ncbe.reading.ac.uk/
Much of the liquid is retained within the fruit bound to pectin. Consequently, pectinases are used in the citrus juice industry to assist the removal of pectin and release of juice from fruit pulp. However, it is usually important that some of the insoluble pectin remains in suspension, giving orange juice, for example, its characteristic cloudy appearance.
Apple pectin is highly methylated. In contrast, pectin from oranges is only partly methylated. This is because orange juice naturally contains large amounts of pectin esterase — an enzyme that strips methoxyl groups from the pectin molecules. In the presence of calcium ions, insoluble calcium pectate is formed in orange juice, leading to the undesirable precipitation of haze particles. Two methods are widely employed to prevent this cloud loss. One is to denature the pectin esterase by heating the juice to ~90 °C. Unfortunately this spoils the juice’s flavour somewhat. An alternative is to freeze the juice, thereby holding the enzyme in an inactive state.
Other pectinases provide an answer
By adding a different enzyme to orange juice, an enzyme that rapidly cuts up the pectin chains, it is possible to prevent the formation of calcium-linked precipitate. The enzyme endo-polygalacturonase has been shown to be especially suitable for this task. This enzyme is found in many commercial pectinase preparations.
Pectin esterase inhibitors
Another approach is to inhibit the pectin esterase. It is possible to do this by adding short pectin chains to the juice. These compete with longer pectin molecules for the attention of the enzyme, slowing the rate at which it can attack them. The chains have to be just the right length (8–15 residues long) so that they do not end up as precipitates themselves.
[GM Enzymes]
http://www.foodcomm.org.uk/articles/enzymes/
The majority of enzymes appear to be produced using genetically modified microorganisms, but with no public access to the food industry’s secret files, it is impossible to know which enzymes are used where.