Foods that contain it: bell peppers, potatoes, citrus fruit, spinach, strawberry, pineapple, Brussels sprouts, pineapple, blackcurrants and even the stem of a rose, lol. Vitamin C is really easy to get in your diet, crazy easy. This fake vitamin C, ascorbic acid still works as an antioxidant at least, but it actually steals other nutrients from you as it bonds with them in your bloodstream. Vitamin C supplement is called ascorbic acid which is only one section of the real vitamin c complex which contains three other major pieces and a bunch of smaller ones. Vitamin C supplements are fake and ineffective in my opinion. Fruit juices in mass production get pasteurised, destroying the vitamin. Vitamin C and water soluble vitamins in general are very sensitive to heat. You might know, but in case you didn't know, the vitamin C in Tropicana, or any juice you buy in bottles in shops is all synthetic, basically supplement form and not natural. I can't answer your question, but I can tell you three things: Lots of unnecessary information that probably didn’t answer anything lol.Įdit: you’re a lot better off with the smaller name brands, which unfortunately is usually the more expensive ones. I could go on and on, but typing on a phone is a pain. Once sugar is added back, it cannot be 100% juice. Trop did this back in the day and got quite screwed. The results for the pineapple and grape juices were 702 mg/l and between 30.2 and 261 mg/l for the soft drinks (orange, lemon and apple). By law you can add anything that was originally in an orange, ie essence, but you cannot add sugar. Of the 17 samples analyzed, the one with the highest vitamin C content was an apple juice (840 mg/l), more than the orange juices (352-739 mg/l). Then you got normal pasteurized, which is where the orange gets squeezed, put through a finisher, pasteurized, blended, and put in a bottle. Your big names usually do this due to the large volume. You can add the essence and flavoring, which was taken out originally, to get its flavor back. Due to the juice being aseptically stored, it can be kept for an immense amount of time and when it gets to be time to package.
Aseptic is squeezed, put through a finisher, pasteurized, and then stored after the essence is stripped out. Due to the low temps, microbes cannot survive. Fresh chilled is basically squeezed, put through a finisher, blended (with other Oranges to get a certain Brix-acid ratio), and bottled. And normal pasteurized (not a scientific name lol) which is pasteurized and bottled. Aseptic which is pasteurized and stripped of its essence. Most juice you buy these days are nfc, while 3 to 1 concentrate cans are in the freezer section. You have two types of orange juice: nfc-not from concentrate and fcoj-from concentrate orange juice. I might not be exactly addressing your question, but want to make a few things clear.
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