Calories in Orange juice, no pulp, not fortified, from concentrate

What makes orange juice so powerful?

The process of making orange juice from concentrate was revolutionized in the 1940s by USDA scientists who developed vacuum evaporation to reduce shipping weight. During this process, freshly extracted juice is heated under a vacuum to evaporate roughly 80% of its water content. However, this heat also drives off the delicate volatile compounds—esters, aldehydes, and terpenes—responsible for the fruit's bright, fresh aroma. To prevent the reconstituted juice from tasting flat, modern facilities use essence recovery systems to capture these evaporated aromas and blend them back into the liquid after the water is restored. Stripping out the pulp further removes the structural pectins and dietary fiber found in whole oranges, leaving a solution of water, natural sugars, and citric acid. Because this specific variety is not fortified, its vitamin C content depends entirely on what survives the initial pasteurization and evaporation, meaning some oxidative degradation of ascorbic acid is inevitable before it reaches the glass.