Editing Orange juice (section)

===Additives===
Some producers add [[citric acid]] or [[ascorbic acid]] to juice beyond what is naturally found in the orange. Some also include other nutrients. Often, additional vitamin C is added to replace that destroyed in pasteurization. Additional [[calcium]] may be added. [[Vitamin D]], not found naturally in oranges, may be added as well. Sometimes [[omega-3 fatty acid]]s from fish oils are added to orange juice.<ref>{{cite web|date=17 September 2008|title=New York Times Article on Orange Juice Additives|url=https://www.nytimes.com/2008/09/17/dining/17nutrients.html|access-date=13 November 2012|website=[[The New York Times]]|archive-date=28 November 2012|archive-url=https://web.archive.org/web/20121128114222/http://www.nytimes.com/2008/09/17/dining/17nutrients.html|url-status=live}}</ref> Low-acid varieties of orange juice also are available.{{Cn|date=March 2024}}

FCOJ producers generally use evaporators to remove much of the water from the juice in order to decrease its weight and decrease transportation costs.<ref name=tastebetter>{{cite web |title=Making Orange Juice Taste Even Better |first=Alfredo |last=Flores |date=15 September 2004 |work=Agricultural Research Service |publisher=United States Department of Agriculture |url=http://www.ars.usda.gov/is/pr/2004/040915.htm |access-date=9 December 2011 |archive-date=1 December 2009 |archive-url=https://web.archive.org/web/20091201183405/http://www.ars.usda.gov/is/pr/2004/040915.htm |url-status=live }}</ref> Other juice producers generally [[Deaerator|deaerate]] the juice so that it can be sold much later in the year.<ref>{{Cite web|url=https://www.ars.usda.gov/research/publications/publications.htm?seq_no_115=139044|title=DEAERATION AND PASTEURIZATION EFFECTS ON THE ORANGE JUICE AROMATIC FRACTION|website=www.ars.usda.gov|access-date=9 August 2016|archive-date=20 August 2016|archive-url=https://web.archive.org/web/20160820044414/https://www.ars.usda.gov/research/publications/publications.htm?seq_no_115=139044|url-status=live}}</ref>

Because such processes remove the distinct aroma compounds that give orange juice a fresh-squeezed taste, producers later add back these compounds in a proprietary mixture, called a "flavor pack", in order to improve the taste and to ensure a consistent year-round taste.<ref name=tastebetter/><ref name=baltsun>{{cite news |title=Don't Get Squeezed When Shopping for Juice |work=The Baltimore Sun |date=17 October 2010 |first=Liz F |last=Kay |url=https://www.baltimoresun.com/2010/10/17/dont-get-squeezed-when-shopping-for-juice/ |access-date=9 December 2011 |archive-date=3 January 2012 |archive-url=https://web.archive.org/web/20120103230908/http://articles.baltimoresun.com/2010-10-17/business/bs-bz-juice-labels-consuming-interest20101017_1_orange-juice-ethyl-butyrate-flavor |url-status=live }}</ref> The compounds in the flavor packs are derived from orange peels by squeezing the oil out of them.<ref>{{cite book |last1=Maroulis |first1=Zacharias B. |last2=Saravacos |first2=George D. |title=Food Plant Economics |date=2 August 2007 |publisher=CRC Press |isbn=978-1-4200-0579-0 |url=https://books.google.com/books?id=UWx3Qcz2fzAC&pg=PA196 |language=en |access-date=21 March 2023 |archive-date=13 April 2023 |archive-url=https://web.archive.org/web/20230413104033/https://books.google.com/books?id=UWx3Qcz2fzAC&pg=PA196 |url-status=live }}</ref><ref name=baltsun/> Producers do not mention the addition of flavor packs on the label of the orange juice.<ref name=baltsun/>