Apple juice

The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or further treated by dehydration processes to a concentrate.

For this purpose, the U.S. Food and Drug Administration recommends the following thermal processing times and temperatures in order to achieve a five-log reduction of Cryptosporidium parvum as this parasite is more heat resistant than E. coli 0157:[4] From 2000 to 2010, there were over 1700 cases in North America of illnesses related to drinking unpasteurized juice and ciders.

[5] Apple juice is 88% water and 11% carbohydrates (including 10% sugars), with negligible content of protein or fat.

[6] A 100 ml reference amount of unsweetened apple juice supplies 46 calories and no significant content of any micronutrients.

Seeking to capitalize on this, some makers of filtered and clarified juice (including carbonated varieties) label and sell their product as "apple cider."

Filtered and unfiltered apple juice
Clarified apple juice, from which pectin and starch have been removed, in a plastic bottle
Russet apple juice from Bolney , Mid Sussex , England , in a glass
Orange juice
Orange juice