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

What makes orange juice so powerful?

When oranges are squeezed for "not from concentrate" juice, the resulting liquid undergoes a rapid pasteurization process to kill pathogens and deactivate enzymes that cause spoilage. However, removing the pulp strips away more than just texture. The majority of an orange's beneficial flavonoids, particularly hesperidin, are concentrated in the albedo—the spongy white pith—and the juice sacs. By filtering these out, no-pulp juice retains the water-soluble vitamin C but loses much of the lipid-lowering antioxidant capacity found in whole fruit. Additionally, to preserve the remaining vitamin C during storage, manufacturers often use a vacuum process called deaeration. Squeezing introduces oxygen into the liquid, and trapped oxygen rapidly degrades ascorbic acid and alters flavor compounds. By pulling a vacuum, dissolved gases are removed, extending shelf life without the need for additional preservatives. This means the bright, acidic flavor of commercial no-pulp juice is as much a product of industrial engineering as it is of agriculture.