Frozen orange juice concentrate

Just as frozen orange juice concentrate must be diluted before use by adding water, many chemical solutions must also be diluted. 

Gelation became a significant problem with the introduction of frozen orange juice concentrate, which initially was often packed without pasteurization. This product, when not frozen, rapidly developed low ester pectins by virtue of the PE it contained. Much of the research generated in response to this problem has been reviewed by Joslyn and Pilnik (22). Briefly, it has been found that gelation is the result of pectin deesterification (23), and increases as juice pulp (24), PE... 

Frozen orange juice concentrates contain over 3 times the nutrient level of the unconcentrated juice. Hence, it may make a significant nutritional contribution when added undiluted to sauces and toppings. 

PROCESSING. About 84% of the U.S. orange crop is processed. The leading item is frozen orange juice concentrate, which utilizes almost 80% of the oranges that are grown for processing. 

Frozen orange juice concentrate contains from 3 to 4 times the levels of calories and nutrients of an equal amount of fresh orange juice. Hence, the concentrate may... 

When certain fruits, such as mangos and peaches, are in season, I buy them at their best taste and lowest price, let them get nice and ripe, and store them in packets in the freezer. Many stores also stock bags of frozen fruits and berries. I keep frozen orange juice and red grape juice concentrate handy as well. Egg substitute is an excellent protein source to balance the meal s nutritional profile. If your smoothie comes out thicker than you d like, just add more milk, water, or juice to thin it out to your preference. 

Add 1 tablespoon of raspberry jam or orange marmalade, 1 tablespoon of frozen red grape or orange juice concentrate, 1 teaspoon of vanilla extract, or 1 teaspoon of instant coffee (decaf at bedtime). Or add a pinch of cinnamon or nutmeg, or both. Also experiment with flavor concentrates, such as orange, lemon, or rum extract. 

A can of frozen orange juice contains a certain mass (or moles) of vitamin C. After the frozen contents of the can are diluted by addition of water, the amount of vitamin C in the resulting total amount of solution wiU be unchanged. The concentration, or amotmt per a selected volume, wiU be less in the final solution, however. 

Farnworth et al. (2001) also obtained similar results. They studied Mexican orange juice bottled without pasteurization and frozen, orange juice that was pasteurized, bottled, and frozen, and orange juice pasteurized and stored at 1 °C in plastic bins, sampled monthly for 9 months. The concentration of ascorbic acid was affected by the method of production. The amount of ascorbic acid diminished as storage time increased. 

Freezing— The vitamin contents of eight common frozen fruit products (apples, apricots, blueberries, cherries, orange juice concentrate, peaches, raspberries, and strawberries) were found to be lower than those of their fresh counterparts, but higher than those of canned fruit products.This study showed that the average vitamin losses were as follows vitamin A, 37% vitamin B-1 (thiamin), 29% vitamin B-2 (riboflavin), 17% niacin, 15% and vitamin C, 18%. 

Homemakers who would like to utilize other types of syruplike products that are made only from fruits might try thawed, unsweetened frozen fruit juice concentrates such as those made from apple, orange, and pineapple juices. 

Often the need or desire can be satisfied by a substance that is presently on the market, but it is projected that a new product will either do a betteijob, cost less, or require less time and effort. The toothpastes produced before 1960 did a respectable job of cleaning teeth, but the addition of fluoride made them better cavity preventa-tives, and those toothpastes that added fluorides became the best sellers. Orange juice could be shipped in its natural form to northern markets, but frozen concentrated orange juice occupies one-fourth the volume and costs less to the consumer. TV dinners and ready-to-eat breakfast cereals cost more than the same foods in their natural state, but they reduce the time spent in the kitchen. All of these items resulted from research followed by design. 

LEVELS OF CAROTENOIDS (MG/LITRE) IN AUTHENTIC (HAND-SQUEEZED ORANGE JUICE, FROZEN CONCENTRATED ORANGE JUICE (FCOJ) AND IN FROZEN CONCENTRATED ORANGE PULP WASH (FCOPW), BOTH DILUTED TO 12° BRIX. (N = 5 FOR PERA RIO, N = 4 FOR NATAL, N = 3 FOR VALENCIA AND HAMLIN VARIETIES, AND N = 2 FOR FCOPW)... 

Just as concentrations of solutions are increased by adding a pure substance, the concentrations can also be decreased by adding pure water. You perform this type of operation all the time, such as when mixing up orange juice from frozen concentrate or when fixing mixed drinks such as bourbon and water. 

For example, frozen concentrated orange juice (FCOJ) - the industry standard material for orange - is haded as 65-66°Brix concentration. Oranges that are used may, on pressing, yield a juice of variable Brix - say, from around 10° to as much as 14 or 15°. Thus, the degree of concentration required to produce 65-66°Brix concentrate will be slightly different for a 10°Brix juice compared with a 13°Brix juice. 

The use of citrus fruit, especially oranges, dramatically increased in the U.S. after World War II (1 ) because of the introduction of frozen concentrated orange juice (FCOJ) to the market. Citrus fruits, being subtropical products, did not enjoy the popularity of other fruits, e.g. apples, because the locality of production were usually not near the world population centers and because of perishability of citrus fruits during storage. 

The inverse relationship between limonin content and taste preference was confirmed in another study (41) using a stepwise multiple regression analysis of data from 60 samples of commercial frozen-concentrated orange juice (FCOJ) packed during two seasons. This and a latter report (42) concluded that limonin content was highly correlated with the flavor quality of the juice. 

FROZEN CONCENTRATED ORANGE JUICE AND CONCENTRATED ORANGE FOR MFG. 

There is much that can be said in favor of the consumption of fresh fruits and vegetables in the daily diet. In much of the world, citrus is consumed primarily as the fresh fruit, but in the United States processed products are consumed as the major source of citrus in the diet. The main staple of processed citrus juices in the U.S. is frozen concentrated orange juice (FCOJ). 

Frozen concentrated orange juice began to capture a real segment of the citrus market in 1948, and since then, its presence has been a dominant contributing factor to the increasing per capita consumption of citrus juices worldwide. 

Processed orange products accounted for the usage of about 81% of the domestic orange crop between the years 1973 and 1978, as can be seen in Table II. Frozen concentrated orange juice in that period was by far the major product of the U.S. citrus industry, which is concentrated in 4 states Florida, California, Texas, and Arizona, with Florida being the dominant factor in the industry. 

About 94% of the Florida orange crop went into the production of orange juice products during the 6-year period, 1973-1978, and frozen concentrated orange juice accounted for approximately 81% of that usage. About half of the orange crop of Texas and about 40% of the Arizona crop were utilized in processed products, but only about one-third of the California crop was so utilized. The major portion of the latter crop went to the fresh fruit market. These data are summarized in Table III. 

Frozen concentrated orange juice (FCOJ) is by far the most widely distributed of the processed citrus products. First marketed in the mid-1940 s, it has grown in consumer acceptance until the present day, and to the point where its volume consumption exceeds the combined total for all other processed citrus products. 

Figure 4. Flow diagram for frozen concentrated orange juice production (courtesy...

Reduced-Acid Frozen Concentrated Orange Juice... 

A reduced-acid frozen concentrated orange juice is presently being test marketed by The Coca-Cola Company Foods Division. 

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