From: owner-ammf-digest@smoe.org (alt.music.moxy-fruvous digest) To: ammf-digest@smoe.org Subject: alt.music.moxy-fruvous digest V14 #4180 Reply-To: ammf@fruvous.com Sender: owner-ammf-digest@smoe.org Errors-To: owner-ammf-digest@smoe.org Precedence: bulk alt.music.moxy-fruvous digest Monday, May 18 2020 Volume 14 : Number 4180 Today's Subjects: ----------------- The Survival Garden You Need to Start Today ["Ancient Revels" Subject: The Survival Garden You Need to Start Today The Survival Garden You Need to Start Today http://perfection.guru/93BAtvNgnoolRqv3ecGD4dc3nS2IXygTJwO9Ro7Y3xBsh9TX http://perfection.guru/LuZnnTsLugGmGcgcP2w7QZek6kMnvv-w0XdxXzqJEjqbog2i Orange juice that is pasteurized and then sold to consumers without having been concentrated is labeled as "not from concentrate". Just as "from concentrate" processing, most "not from concentrate" processing reduces the natural flavor from the juice. The largest producers of "not from concentrate" use a production process where the juice is placed in aseptic storage, with the oxygen stripped from it, for up to a year. Removing the oxygen also strips out flavor-providing compounds, and so manufacturers add a flavor pack in the final step, which Cooks Illustrated magazine describes as containing "highly engineered additives." Flavor pack formulas vary by region, because consumers in different parts of the world have different preferences related to sweetness, freshness and acidity. According to the citrus industry, the Food and Drug Administration does not require the contents of flavor packs to be detailed on a product's packaging. One common component of flavor packs is ethyl butyrate, a natural aroma that people associate with freshness, and which is removed from juice during pasteurization and storage. Cooks Illustrated sent juice samples to independent laboratories, and found that while fresh-squeezed juice naturally contained about 1.19 milligrams of ethyl butyrate per liter, juice that had been commercially processed had levels as high as 8.53 milligrams per liter. Canned orange juice A small fraction of fresh orange juice is canned. Canned orange juice retains vitamin C much better than bottled juice. The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931, Dr. Philip Phillips developed a flash pasteurization process that eliminated this problem and significantly increased the market for canned orange juice. Freshly squeezed, unpasteurized juice Mexico City merchant with his freshly squeezed orange juice, March 2010 Fresh-squeezed, the unpasteurized juice is the closest to consuming the orange itself. This version of the juice consists of oranges that are squeezed and then bottled without having any additives or flavor packs inserted. The juice is not subjected to pasteurization. Depending on storage temperature, freshly squeezed, unpasteurized orange juice can ------------------------------ End of alt.music.moxy-fruvous digest V14 #4180 **********************************************