The dry, nonvolatile solids of citrus juices, produced by high vacuum dehydration, represent the ultimate in edible juice concentrates. Upon the addition of certain volatile constituents, and reconstitution with water, a juice can be obtained which closely resembles the fresh original material. The major difference is that the reconstituted powder lacks the bouquet characteristic of fresh juice. So far as this author knows, the only method of returning this “fresh bouquet” to vacuum concentrated citrus juices is by the addition of “cut back” fresh juice to the product. With a dry powder this is, of course, impossible.

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