Acidic Oranges
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Re: Acidic Oranges
I have ph test strips so I'll measure how much would be needed. I think ph 5-6 would be a good target, no need to completely deacidify it to 7+
I'm pretty low on sodium in my diet anyway (~100mg/day), so at least for me it shouldn't be a big problem.
I'm pretty low on sodium in my diet anyway (~100mg/day), so at least for me it shouldn't be a big problem.
Re: Acidic Oranges
My mom had an acidity tester for the fish tank; it was designed for water to be poured into a vial, and a 3 drops of this chemical were added. If the water turned blue, it was alkaline, if yellow it was acidic. Of course it wouldn't test OJ because OJ is already yellow. We tried it anyway, and it didn't really change colour.
But we tested the tap water, and it turns out we have alkaline water; after it goes through our portable filter, it becomes even more alkaline. So I'm considering buying the Minute Maid low-acid orange juice concentrate, and making my own with the filtered water. If the water is about ph 7.8, do you think this will balance out to relatively neutral?
But we tested the tap water, and it turns out we have alkaline water; after it goes through our portable filter, it becomes even more alkaline. So I'm considering buying the Minute Maid low-acid orange juice concentrate, and making my own with the filtered water. If the water is about ph 7.8, do you think this will balance out to relatively neutral?
Re: Acidic Oranges
You can use the ph test strips to make sure.Mr. PC wrote:I'm considering buying the Minute Maid low-acid orange juice concentrate, and making my own with the filtered water. If the water is about ph 7.8, do you think this will balance out to relatively neutral?
Re: Juice deacidification
Are there any other negative side effects to adding calcium carbonate to OJ other than having too much calcium? Would calcium in this form be digested similarly to calcium occurring naturally in juice/milk, or would it be indigestible? Also, how much calcium would it take to de-acidify the juice? Maybe the calcium is less harmful than the acid, and I figure as long as I stay below half the RDA for calcium, it couldn't be too dangerously high, eh?dime wrote:Lower nutritional value and worse for your teeth.dandate2 wrote:the juice stand i go to keeps giving me sour tasting pineapples. just wondering what the effect of that is.
Juice deacidification
Comparison of different methods for deacidification of clarified passion fruit juice
Doesn't seem very feasible to do it at home.. I hope engineers come up with some nice little machine that does this
Only feasible ways I found is adding calcuim carbonate or baking soda to the juice. But I wouldn't try doing this.
Re: Acidic Oranges
Sour juice means that the fruit was unripe, which means that it contains more antinutrients and less nutrients.
De-acidification makes the juice less acid, but does not make the juice any riper,
so that de-acidification is just fighting one symptom, of many.
Thats why it is often used to fortify food products to increase calcium intake. Ekbote VH et al
So, it would be much better to get ripe fruits instead.
De-acidification makes the juice less acid, but does not make the juice any riper,
so that de-acidification is just fighting one symptom, of many.
Yes, the bioavailability of calcium carbonate is great.Mr PC wrote:Would calcium in this form be digested similarly to calcium occurring naturally in juice/milk
Thats why it is often used to fortify food products to increase calcium intake. Ekbote VH et al
So, it would be much better to get ripe fruits instead.
Re: Acidic Oranges
The thing is, I can get OJ concentrate for $1.25, and the amount of oranges it would take to make that would cost around $8.00
If I could afford it I would definitely juice fresh ripe oranges all the time, and eat as many avocados as I want, but I need a cheap alternative, and this seems to be the most affective way to reduce diet costs.
Now if the lack of nutrients / presence of anti-nutrients, were significant enough that it actually meant I was not actually paying significantly less per nutrient, or had to drink significantly more juice to get enough / the same amount of nutrients, than that would be a completely different story.
If I could afford it I would definitely juice fresh ripe oranges all the time, and eat as many avocados as I want, but I need a cheap alternative, and this seems to be the most affective way to reduce diet costs.
Now if the lack of nutrients / presence of anti-nutrients, were significant enough that it actually meant I was not actually paying significantly less per nutrient, or had to drink significantly more juice to get enough / the same amount of nutrients, than that would be a completely different story.
Re: Acidic Oranges
I don't get how this is possible? Either that concentrate is diluted with water, or some of it is made cheaper artificially, or?Mr. PC wrote:The thing is, I can get OJ concentrate for $1.25, and the amount of oranges it would take to make that would cost around $8.00
Maybe it's made from overripe oranges that the markets didn't sell?
Re: Acidic Oranges
They buy in large bulk, so that the oranges are much cheaper,
and yes, they also buy the oranges that nobody else wants.
and yes, they also buy the oranges that nobody else wants.
Re: Acidic Oranges
If your orange juice is too acidic - you can add some baking soda.
For me 2-3g baking soda in 1L OJ completely neutralizes the acids.
For me 2-3g baking soda in 1L OJ completely neutralizes the acids.
Re: Acidic Oranges
Unfortunately, the levels of various other anti-nutrients (other than acids) are also much higher in unripe fruits.
Re: Acidic Oranges
Even ripe oranges can be pretty acidic at 3-4pH in my opinion. But maybe I'm wrong, I don't have so much experience with oranges :)
Re: Acidic Oranges
Does it taste good ?If your orange juice is too acidic - you can add some baking soda.
For me 2-3g baking soda in 1L OJ completely neutralizes the acids.
Re: Acidic Oranges
Yes, tastes great.Kasper wrote:Does it taste good ?If your orange juice is too acidic - you can add some baking soda.
For me 2-3g baking soda in 1L OJ completely neutralizes the acids.
Re: Acidic Oranges
Actually the orange juice itself gets a bit fizzy and then tastes like soda, pretty much like Fanta :D
The oil and an egg yolk mask this more or less though.
The oil and an egg yolk mask this more or less though.
Re: Acidic Oranges
Ok I can confirm: with time (2-3 weeks) even the most acidic oranges get really good. Then I need to use far less baking soda yet the OJ is much sweeter.
The downside is that some oranges will spoil really bad (they get all green), but this is like only 5% of the oranges which is very acceptable.
The downside is that some oranges will spoil really bad (they get all green), but this is like only 5% of the oranges which is very acceptable.