Children who grow up in larger cities all know: pure apple juice should be cloudy, because it is bottled directly from the juicer without being filtered. However, most of them don't understand why the cloudy matter suspended in such pure juice will eventually settle at the bottom of the bottle. After all, the sediment is so disgusting. But juice manufacturers would rather sell their customers "all-natural" cloudy juice, because the clear and transparent kind is outdated. To this end, they need to pay special attention to customer demands: no sediment. So what should be done next? They need to put in more effort, add more steps, and extend the production process.
The basic ingredient of most juices is concentrated fruit pulp. Using concentrated fruit pulp saves on transportation costs because water is available anywhere to dilute it into juice. The processing procedure is almost like this: first, the picked apples are cut into small pieces and further processed into apple puree; then fermentation enzymes are added to dissolve the cell walls of the fruit flesh into juice, fully improving the degree of processing and utilization of the raw materials; then different types of filtering equipment are used, and after several processes, people can separate coarse fruit pulp, fine jam, and then juice; finally, whether the liquid is clear or thick, it is sent to an evaporator to concentrate into pulp. Since the aromatic components are evaporated along with the water, they must be specially collected and re-extracted separately.
The unscented concentrated fruit pulp becomes the raw material for the "apple juice" we drink. As long as flavorings are added and then diluted with water, every company can blend its own brand of juice with a "unique flavor". However, the juice processed in this way is still clear and transparent, without any "natural fruit pulp cloudiness". This requires the addition of special clouding agents to the juice, and this clouding agent has another benefit: it does not form the much-discussed bottom sediment. So how is it obtained? For example, people grind the filtered fruit pulp residue and treat it to make it homogeneous, so that it can be used as a clouding agent that can suspend in the juice. This not only eliminates the need to clean up the garbage generated during processing but also satisfies the customer's wishes. Because they are smaller and lighter than real fruit pulp cloudiness, they can suspend in the liquid for a longer time and almost never form sediment at the bottom of the bottle. If this trick is not completely effective, a large amount of chemicals must be added, although this is strictly prohibited in Germany.
In order to "catch a fish" in the "cloudy juice", a German juice processing plant proposed a most cunning processing process. It is roughly like this: after crushing the apples, ascorbic acid, that is, vitamin C, is added, and then it is filtered through a sieve. The filtered jam is mixed with an equal amount of water, and the air is removed and heated in a vacuum device; finally, the fruit paste is made uniform through technical treatment. In this process, the parts that settle on their own are removed, and the remaining parts can naturally make clear juice cloudy. In addition, there is another trick to prevent sedimentation, which is promotion. If they don't stay on the shelves for years without being asked, then they won't stay until the precipitates and make people lose their appetite.
Of course, factories can also produce truly pure natural cloudy fruit juice without relying on clouding agents, but this has a disadvantage: it will always form the unwanted bottom sediment. If anyone is not willing to take the risk, then they can only obediently squeeze their own juice to drink; or open a pressing shop in the countryside and watch with their own eyes how apples turn into juice and are bottled; or buy so-called "single-strength fresh juice". But although the name is so, the juice is not bottled directly. First, there is the busy fruit juice trade, then it is frozen in large barrels and shipped to Germany, then thawed, and only then is it bottled and sold.