Orange juice is a common breakfast beverage in the United States. Eventually in the 1990s, "not from concentrate" (NFC) orange juice was developed. However, by the 1980s, food scientists developed a fresher-tasting juice known as reconstituted ready-to-serve juice.
The preparation was simple: empty the container of frozen concentrate into a measured volume of water and stir. Consumers liked concentrated canned orange juice as it was affordable, tasty, convenient, and high in vitamin C. īy 1949, orange juice processing plants in Florida were producing over 10 million gallons of concentrated orange juice.
The result was frozen concentrated orange juice this was not until three years after the war had ended. The federal government and the Florida Department of Citrus worked with a group of scientists to develop a product superior to the canned orange juice available in the 1940s. Thus the government searched for a food that would fulfill the nutritional needs of the soldiers, have a desirable taste, and prevent diseases such as scurvy. ĭuring World War II, American soldiers rejected vitamin C-packed lemon crystals because of their unappetizing taste. As a result, some government nutritional advice has been adjusted to encourage substitution of orange juice with raw fruit, which is digested more slowly, and limit daily consumption. The health value of orange juice is debatable: it has a high concentration of vitamin C, but also a very high concentration of simple sugars, comparable to soft drinks. Additionally, some juice is further processed by drying and later rehydrating the juice, or by concentrating the juice and later adding water to the concentrate. This removes much of the taste, necessitating the later addition of a flavor pack, generally made from orange products. In American English, the beverage name is often abbreviated as " OJ".Ĭommercial orange juice with a long shelf life is made by pasteurizing the juice and removing the oxygen from it. How juicy these vesicles are depend upon many factors, such as species, variety, and season. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. 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. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. †Percentages are roughly approximated using US recommendations for adults.
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