Orange juice that's "not from concentrate" is made by directly squeezing oranges and then pasteurizing the resulting juice to kill harmful bacteria and extend its shelf life.
Here's a more detailed breakdown:
- Extraction: Fresh oranges are thoroughly washed and then the juice is extracted, typically using automated juicing machines. These machines are designed to maximize juice yield while minimizing the inclusion of unwanted components like seeds and peel.
- Pasteurization: The freshly squeezed juice is then pasteurized. This involves heating the juice to a specific temperature for a specific period to eliminate harmful microorganisms. Pasteurization methods can vary, but the goal is always to ensure safety and prolong shelf life.
- Packaging and Distribution: After pasteurization, the juice is quickly cooled and then packaged in aseptic containers (like cartons or bottles) to prevent recontamination. It is then distributed to stores.
- Important Note: Because it hasn't been concentrated and reconstituted, "not from concentrate" juice retains more of the natural flavors and aromas of fresh oranges. It also typically requires refrigeration to maintain its quality.
