Safterei
The cold-pressed juices produced by Safterei are made by a form of pasteurization known as Pascalization or High pressure processing (HPP). Instead of using heat for preservation, the raw juice is exposed to be pressured by thousands of pounds. Using this method the flavor and the nutritional value of the juice is not damaged.
Juice vesicles
Juice vesicles hold a lot of juice than can be recovered through various extraction processes. The pulp is usually removed from the juice by filtering it out. The juiciness of the pulp depends on the species, variety, season, and the tree on which it grew. Close to 90% of the citrus fruit juice solids are recovered with extractors. Pectic enzymes can sometimes be added to lessen the thickness of these solids. The juice along with these solids can be combined to increase primary juice yields or sold as bases for fruit beverages. The juice solids become opaque from the pulp washing process, resulting in a less expensive source of fruit solids for food labeling in comparison to regular juice. The juice solids can also be pasteurized, dried, and sold, but appear dark brown in color if they have not been washed properly before drying. The solids can also be stored frozen or sold to beverage manufacturers. They provide fruit beverages that are sold with a higher appeal to a consumer and improved texture in the juice. These opaque juice solids are known as cloud.