Juice is the liquid that is naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables flesh without the application of heat or solvents. Juice may be prepared in the home from fresh fruits and vegetables using a variety of hand or electric juicers.
Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying.
Above here is a freshly squeezed RED-ORANGE juice for our breakfast today!
However a juice made by reconstituting concentrate can be called juice. A juice or nectar including concentrate must state that it does. The term “juice drink” is not defined in the Regulations and can be used to describe any drink which includes juice. diluted juice to denote a beverage that contains fruit juice or puree, water, and which may contain artificial sweeteners.
In some parts of the world juice denotes a sweetened fruit extract, whereas nectar denotes a pure fruit or vegetable extract. Fruit juice labels may be misleading, with juice companies actively hiding the actual content. “No added sugar” is commonly printed on labels, but the products may contain large amounts of naturally occurring sugars, however, sugar content is listed with other carbohydrates on labels in many countries.
Above here is a kind of syrup out of oranges to mix with water for drink. One among CLEVER PRODUCTS which can be buy here in Vienna. Check this out: https://www.facebook.com/cleverkaufen
Fruit syrup as a food ingredient is usually a concentrated juice from a less-expensive fruit (apple, pear, or pineapple) used to sweeten and extend the quantity of more expensive products. A typical use would be for an “‘all-fruit’ strawberry spread” to include apple juice, as well as strawberry.