201108191220樽裝鮮榨橙汁令人震驚的真相

 

檔案圖片:星巴克的瓶裝果汁

樽裝鮮榨橙汁令人震驚的真相
The Shocking Truth About Freshly Squeezed Orange Juice
Before It's News
2011年8月16日 下午 07:17:55
Translation by Autumnson Blog

(Mercola.com) If you buy orange juice at the store, you may lean towards the kind that advertises itself as “100 percent juice” and “not made from concentrate”. But have you ever wondered why every glass of it tastes exactly the same? That’s because the flavor of store-bought orange juice has more to do with chemistry than nature.
(Mercola.com)如果你在商店買橙汁,你可能傾向於那種標榜自己為“100%果汁”的,及“不由濃縮製做”。但你有沒有懷疑過為什麼每杯的味道都是一模一樣?那是因為商店買來橙汁的味道比自然的多與化學物質有關。
For industrially-produced orange juice, after the oranges are squeezed, the juice is stored in giant holding tanks and the oxygen is removed from them, which allows the liquid to keep for up to a year without spoiling. It also makes the juice completely flavorless. So the industry uses “flavor packs” to re-flavor the juice.
對於工業生產的橙汁,在橙被擠壓後,果汁儲存在巨大的容器和氧氣被移除,那使液體保持長達一年而沒有變壞。這亦使橙汁變得完全​​無味。因此行業內使用“味包”來將果汁重新調味。

食品叛徒
According to Food Renegade:

“Juice companies therefore hire flavor and fragrance companies ... to engineer flavor packs to add back to the juice to make it taste fresh. Flavor packs aren’t listed as an ingredient on the label because technically they are derived from orange essence and oil. Yet those in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurized orange juice, resemble nothing found in nature.”
“因此果汁公司聘請香精和香料公司...去設計味包以使果汁加回新鮮口味。味包並不在標籤上列為一種成分,因為技術上它們都源自橙的本質和油。然而,那些在行業內的人會告訴你,無論是做來作重組或巴氏殺菌的橙汁,味包並不類似在大自然發現的東西。“
Mercola博士的評論:
Dr. Mercola's Comments:
It may come as a surprise to learn that what you find in a carton of 100% pure, not from concentrate orange juice is nothing like what you'd get if you squeezed an orange into a glass in your own kitchen. Instead, many popular orange juice brands use a chemical process to create juice that tastes and smells like oranges!
它可能驚奇得知,你在紙箱發現100%純度、不來自濃縮的橙汁,全然不像是你從自己廚房搾橙入杯所得的東西。代之,許多流行的橙汁品牌使用一化學過程,去創造口味和氣味像橙的果汁!
Alissa Hamilton J.D, PhD, a Food and Society Policy Fellow with the Institute for Agriculture and Trade Policy (IATP), explains the ins and outs of mass-produced juice in her book, Squeezed: What You Don't Know About Orange Juice. It's a potent reminder of just how important it is to really understand how your food is manufactured and processed because the label tells neither the whole story nor the whole truth...

If you think about it, if the orange juice was really freshly squeezed and packaged as is, the flavor would vary from batch to batch, because not every orange tastes exactly the same. Some are sweeter; others more sour. Also, each juice brand has a particular flavor that is uniquely 'theirs,' and the reason for this may throw you for a loop.

“不來自濃縮”並不意味加工較少
'Not from Concentrate' Doesn't Mean Less Processed
Generally speaking, whenever you buy a beverage that consistently tastes the same, you can be sure it's made using a patented recipe. And that recipe includes added flavors that may or may not fit the definition of natural.

In a previous article, Alissa Hamilton explains how your orange juice is really made:

"The technology of choice at the moment is aseptic storage, which involves stripping the juice of oxygen, a process known as "deaeration," so it doesn't oxidize in the million gallon tanks in which it can be kept for upwards of a year.

When the juice is stripped of oxygen it is also stripped of flavor-providing chemicals. Juice companies therefore hire flavor and fragrance companies, the same ones that formulate perfumes for Dior and Calvin Klein, to engineer flavor packs to add back to the juice to make it taste fresh."
The reason you don't see any mention on the label about added flavors is because these flavors are derived from orange essences and oils. However, the appearance of being natural doesn't necessarily mean it is. As Hamilton states:

"[T]hose in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurized orange juice, resemble nothing found in nature."
The juice is also typically designed to appeal to the taste preferences of the market, and will therefore contain different flavor packs or chemicals depending on where it will eventually end up. According to Hamilton, the juice created for the North American market tends to contain high amounts of ethyl butyrate, which is one of the most commonly used chemicals in both flavors and fragrances. Aside from being versatile in creating a number of different flavors, including orange, cherry, pineapple, mango, guava, and bubblegum, just to name a few, it's also one of the least expensive.

Other markets, such as the Mexican and Brazilian, tends to contain different chemicals, such as various decanals or terpene compounds.

對食品生產的欠缺透明度的答案是什麼?
What's the Answer to Non-Transparency in Food Production?
If this makes you feel a bit dejected, you're probably not alone. However, I hope it will also make you think more about how your food is created, and perhaps nudge you into using a bit more discretion and critical thinking before you fall for the next glossy advertisement.

As Hamilton said in an interview last year:

"My intent was not to get people to stop drinking orange juice but [for them] to realize what it is they're drinking. People have a right to know how industrialized the process has become, so they can make decisions that are consistent with their values. Many who drink orange juice also have concerns about the environment and agriculture, but don't draw a connection. They might envision oranges growing in a Garden-of-Eden-like orchard in Florida, but I think if people took a trip to Bradenton, [the home of Tropicana, a product of PepsiCo] and went to the processing plants, then yeah, they might make different choices."

For more please click:
http://beforeitsnews.com/story/958/256/The_Shocking_Truth_About_Freshly_Squeezed_Orange_Juice.html
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