Perhaps the next juice on your hand is like a carefully processed sapphire. A clear see through liquid with a light tint. Maybe red, blue, orange, brown or yellow. There are two reasons for this. The fruit of concern was extracted down to clarity. Second, the juice is water tinted with laboratory prepared coloring and flavorings. Our favorite low cost juice that is later taxed higher ( due to sugar tax under TRAIN Law) and banned in public schools.
This appearance is natural for wine, bandy, whisky and other spirits. Wine is either forced clarified or thru natural process by aging. For other alcohols, distillation process is a sure way to get rid of impurities, unless it is added back after. However, pulp is a necessary component of fermentation. Grapes, the primary wine ingredient, is crushed, not extracted.
We are accustomed to this that we want to extract juice from our favorite fruit. Even if we know that it is better to blend it with the pulp, perhaps additional water and sugar if we want to. Better yet, eat it unaltered. It is boring though and not always possible. Like if we want to transfer it to distant location or eat later. Refrigeration and freezing are expensive solutions. Processing techniques are often cheaper and effective alternative. Reducing the juice into instant powder is one of the best way. Customers can later reconstitute it to fiberless and sapphire like juice.
When buying a juicer, there are two choices. First is a device that separate juice from pulp. It could either be a screw press type ( the one use for pressing oil ). Or, the centrifugal. Spinning at high speed to throw away the juice first then pulp into separate bin. One container for juice and one for pulp. The second are blenders. A cylindrical container with spinning blade in bottom. High speed that some brands can go up to 20,000 plus rpm. It never separates juice from pulp. It mixes it to homogeneity. Some manufacturers are using it as marketing tool. Emphasizing fibers are essential part. It shouldn’t be thrown away. Other high speed blenders claim that their brands can release nutrients. Making them readily available for absorption.
On my point of view, getting the juice and throwing away the pulp is kind of waste. Like what we did in project study the last time. We made dragon fruit jelly. Guess what we did with the pulp? We threw it away. Now I am thinking, it shouldn’t be the case. We should have made dragon fruit jam instead. Or, developed other useful products with the remaining pulp, like fruit leather, pastillas, candy and polvoron. For home preparation, go for blends (puree) instead of clear juice. You and I might not be a nutritionist but we both know that fibers are good for us.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.