Light Orange Juice

Filtered water is used as a base in many beverages to dilute and provide volume. It is typically free from contaminants and impurities. It does not contribute any nutritional value or health risks.

Not from concentrate pasteurized orange juice retains more of the natural nutrients and flavor compared to concentrate. Pasteurization ensures safety by eliminating harmful bacteria. It provides vitamin C and other antioxidants beneficial for health.

Orange juice concentrate is a processed form of juice that retains much of the fruit's nutrients. It is often used to enhance flavor and nutritional content. While more processed than fresh juice, it still provides essential vitamins.

Potassium citrate is used as a buffering agent to regulate acidity in beverages. It is generally recognized as safe and contributes to maintaining electrolyte balance. It does not significantly impact the nutritional profile of the product.

Citric acid is a natural preservative and flavor enhancer commonly used in beverages. It is derived from citrus fruits and helps maintain freshness. It does not provide significant nutritional benefits.

Ascorbic acid, also known as vitamin C, is an essential nutrient that supports immune function and acts as an antioxidant. It is added to enhance the nutritional value of the juice. It is crucial for collagen synthesis and overall health.

Natural flavors are added to enhance the taste of the product but can be derived from various sources. The lack of transparency in their composition can be concerning for some consumers. They do not contribute to the nutritional value of the product.

Malic acid is used to enhance flavor and acidity in beverages. It is naturally found in fruits and is generally recognized as safe. It does not provide significant nutritional benefits.