Instruct: Given a question, retrieve relevant passages that can help answer the question.
Query: How much sugar is in orange juice?
A cup serving of raw, fresh orange juice, amounting to 248 grams or 8 ounces, has 124mg of vitamin C (>100% RDI).[10] It has 20.8g of sugars, 112Calories and almost 26 grams of carbohydrates.[11]It also supplies potassium, thiamin, and folate.
Squashes labelled "no added sugar" are artificially sweetened, usually with aspartame, acesulfame K, saccharin or sucralose, which is much cheaper for the manufacturers than both HFCS and natural sugar. They are very low in calories, sometimes having as few as 4 per 100ml diluted, and they are marketed towards families seeking low calorie alternatives. They tend to be very low in fruit juice, as fruit juice contains natural sugars, so they usually also contain natural or artificial flavourings (isoamyl acetate for pear or banana, or mixed with malic acid to make an apple-like flavour, ethyl methylphenylglycidate for strawberry, octyl acetate for orange, allyl hexanoate for pineapple etc.) to make up for the lack of fruit juice taste.
On a molecular level, orange juice is composed of organic acids, sugars, and phenolic compounds. The main organic acids found in orange juice are citric, malic, and ascorbic acid. The major sugars found in orange juice are sucrose, glucose, and fructose. There are approximately 13 phenolic compounds in orange juice including hydroxycinnamic acids, flavanones, hydroxybenzoic acids, hesperidin, narirutin, and ferulic acid.[37]
Commercial orange juice with a long shelf life is made by pasteurizing the juice and removing the oxygen from it. This removes much of the taste, necessitating the later addition of a flavor pack, generally made from orange products. Additionally, some juice is further processed by drying and later rehydrating the juice, or by concentrating the juice and later adding water to the concentrate.
Poncha is a traditional alcoholic drink from the island of Madeira, made with aguardente de cana (distilled alcohol made from sugar cane juice), honey, sugar, orange/lemon juice and with different fruit juices according to the version of poncha, but traditionally lemon juice is used. 
A small fraction of fresh orange juice is canned. Canned orange juice retains vitamin C much better than bottled juice.[18] The canned product loses flavor, however, when stored at room temperature for more than 12 weeks.[19] In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931, Dr. Philip Phillips developed a flash pasteurization process that eliminated this problem and significantly increased the market for canned orange juice.[20]
Riegele Spezi is sold mostly in half liter glass bottles, but 0.33 l and 1.5 l bottles are available as well. Spezi contains Water, glucose-fructose syrup, sugar, orange juice concentrate (2.3%), lemon juice from lemon juice concentrate (0.8%), carbon dioxide, caramel color, phosphoric acid and citric acid, natural flavoring, caffeine, citruse extract, locust bean gum (stabilizer). There are also different version, including a sugar free one.
There are many ways to adhere salt, sugar, etc. to a rim. These could include Gomme syrup, simple syrup, maple syrup, lime, orange or lemon juice, caramel or chocolate sauce, marshmallow Crème, and in rare cases, water. 
Water is generally only used with very finely powdered choices, such as castor sugar, icing sugar, and finely ground spice items such as cinnamon sugar. In most cases the material that is used has a natural tack or stickiness before it dries, and continues to hold after it dries. Typically this is citrus juice, since this is readily available at a bar.
In the case of Club Orange, the ingredients are carbonated water, sugar, orange juice, citric acid, the preservative (sodium benzoate), the colours beta carotene and apocarotenal, and vitamin C (ascorbic acid). Club Orange includes fragments of fruit flesh (juice vesicles), referred to in marketing material as "bits", that remain in the glass after the drink has been consumed.
In the United Kingdom, orange juice from concentrate is a product of concentrated fruit juice with the addition of water. Any lost flavour or pulp of the orange juice during the initial concentration process may be restored in the final product to be equivalent to an average type of orange juice of the same kind. Any restored flavour or pulp must come from the same species of orange.[33] Sugar may be added to the orange juice for regulating the acidic taste or sweetening, but must not exceed 150g per litre of orange juice.[33] Across the UK, the final orange juice from concentrate product must contain a minimum Brix level of 11.2, excluding the additional sweetening ingredients.[34][35] Vitamins and minerals may be added to the orange juice in accordance with Regulation (EC) 1925/2006.[36]
By 1949, orange juice processing plants in Florida were producing over 10 million gallons of concentrated orange juice. Consumers were captivated with the idea of concentrated canned orange juice as it was affordable, tasty, convenient, and a vitamin-C packed product. The preparation was simple, thaw the juice, add water, and stir. However, by the 1980s, food scientists developed a more fresh-tasting juice known as reconstituted ready to serve juice. Eventually in the 1990s, "not from concentrate" (NFC) orange juice was developed and gave consumers an entirely new perspective of orange juice transforming the product from can to freshness in a carton.[6] Orange juice is a common breakfast beverage in the United States.[7]
Suppose you make a cocktail drink combination out of 1/2 Coke, 1/4 Sprite, and 1/4 orange soda. The Coke has 120 grams of sugar per liter, the Sprite has 100 grams of sugar per liter, and the orange soda has 150 grams of sugar per liter. How much sugar does the drink have? This is an example of alligation medial because you want to find the amount of sugar in the mixture given the amounts of sugar in its ingredients. The solution is just to find the weighted average by composition:
FCOJ producers generally use evaporators to remove much of the water from the juice in order to decrease its weight and decrease transportation costs.[24] Other juice producers generally deaerate the juice so that it can be sold much later in the year.[25]
Natural brown sugar, raw sugar or whole cane sugar are sugars that retain a small to large amount of the molasses from the mother liquor (the partially evaporated sugar cane juice). Based upon weight, brown cane sugar when fully refined yields up to 70% white sugar, the degree depending on how much molasses remained in the sugar crystals, which in turn is dependent upon whether the brown sugar was centrifuged or not. As there is more molasses in natural brown sugar, it contains minor nutritional value and mineral content. Some natural brown sugars have particular names and characteristics, and are sold as turbinado, demerara or raw sugar if they have been centrifuged to a large degree. Brown sugars that have been only mildly centrifuged or unrefined (non-centrifuged) retain a much higher degree of molasses and are called various names across the globe according to their country of origin: e.g. panela, rapadura, jaggery, muscovado, piloncillo, etc.
The first printed recipe for orange marmalade, though without the chunks typically used now, was in Mary Kettilby's 1714 cookery book, "A Collection of above Three Hundred Receipts" (pages 78–79). Kettilby called for whole oranges, lemon juice and sugar, with the acid in the lemon juice helping to create the pectin set of marmalade, by boiling the lemon and orange juice with the pulp. Kettilby then directs: "boil the whole pretty fast 'till it will jelly" – the first known use of the word "jelly" in marmalade making. Kettilby then instructs that the mixture is then poured into glasses, covered and left until set. As the acid would create a jelly, this meant that the mixture could be pulled from the heat before it had turned to a paste, keeping the marmalade much brighter and the appearance more translucent, as in modern-day marmalade.
Juice is prepared by mechanically squeezing or macerating (sometimes referred to as cold pressed) fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, and tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Additives are put in some juices, such as sugar and artificial flavours (in some fruit juice-based beverages); savoury seasonings (e.g., in Clamato or Caesar tomato juice drinks). Common methods for preservation and processing of fruit juices include canning, pasteurization, concentrating, freezing, evaporation and spray drying.
The health value of orange juice is debatable: it has a high concentration of vitamin C, but also a very high concentration of simple sugars, comparable to soft drinks.[1][2][3] As a result, some government nutritional advice has been adjusted to encourage substitution of orange juice with raw fruit, which is digested more slowly, and limit daily consumption.[4][5]
Orange juice is a liquid extract of the orange tree fruit, produced by squeezing oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in American English, and "(juicy) bits" in British English. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. How juicy these vesicles are depend upon many factors, such as species, variety, and season. In American English, the beverage name is often abbreviated as "OJ".
There is a specific interaction between pectin and hesperidin through the sugar moieties in the hesperidin molecule. Through acid hydrolysis, the rhamnose and glucose sugar moieties are removed from hesperidin, which breaks the interaction between hesperidin and pectin. Hydrogen bonding plays a role in the specific interaction of neutral sugars of pectin and the sugar moiety of hesperidin. A polymer that has a high structural content of neutral sugar branches interacts with hesperidin more tightly and strongly than that of a low content of neutral sugar branches. The interaction between pectin and hesperidin is one of the factors that enable the colloidal suspension in orange juice to be stable.[40]
For Canadian markets, orange juice must be the fruit juice obtained from clean, sound, and mature oranges.[29] The juice must also contain a minimum of 1.20 milliequivalents of free amino acids per 100 millilitres, contain a minimum of 115 milligrams of potassium per 10 milliliters, and possess a minimum absorbance value for total polyphenolics of 0.380.[30] Sweeteners such as sugar, invert sugar, dextrose or glucose solids may be added. The orange juice must have a Brix reading of at least 9.7, excluding the sweetening ingredients, and contain between 0.5 and 1.8 percent of acid by weight calculated as anhydrous citric acid.[29] Added orange essences, orange oils and orange pulp adjusted in accordance with good manufacturing practice is permitted. Orange juice is also permitted to contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase.[29]
In the United States, orange juice is regulated and standardized by the Food and Drug Administration (FDA or USFDA) of the United States Department of Health and Human Services. According to the FDA, orange juice from concentrate is a mixture of water with frozen concentrated orange juice or concentrated orange juice for manufacturing.[31] Additional ingredients into the mixture may include fresh/frozen/pasteurized orange juice from mature oranges, orange oil, and orange pulp.[16] Furthermore, one or more of the following optional sweetening ingredients may be added: sugar, sugar syrup, invert sugar, invert sugar syrup, dextrose, corn syrup, dried corn syrup, glucose syrup, and dried glucose syrup.[31] The orange juice must contain a minimum Brix level of 11.8, which indicates the percentage of orange juice soluble solids, excluding any added sweetening ingredients.[32]
Danone Actimel plain 0% contains 3.3 g of sugar, original plain contains 10.5 g of sugar, multifruit contains 12.0 g of sugar for every serving (100 g). None of those concentrations is higher than the level defined as "HIGH" by the UK Food Standards Agency (described for concentrations of sugar above 15 g per 100 g). As a comparison, Coca-Cola and orange juices are also in the range of 10 g of sugar per 100 g, but with a serving size usually higher than 250 ml the total sugar quantity is much higher.
Juices are often consumed for their perceived health benefits. For example, orange juice with natural or added vitamin C, folic acid, and potassium, but may have added sugar, such as grape juice having as much or more sugar than soft drinks.
Finishers have a screw-type design that comprises a conical helical screw enclosed in a cylindrical screen with perforations the size of 0.020 to 0.045 inches. Thereafter, the finished orange juice flows through blending tanks where the juice is tested for acid and soluble solids. At this stage, sugar can be added to the juice depending on if the product will be a sweetened or unsweetened beverage. Following blending, the orange juice is deaerated where the air is incorporated into the juice during extraction. The benefits of deaeration include the elimination of foaming, which improves the uniformity of can fill and improvement regarding the efficiency of the heat exchanger. Orange peel oil is essential for maximum flavor, but according to U.S. standards for Grades of Canned Orange Juice, 0.03% of recoverable oil is permitted. Deoiling through the use of vacuum distillation is the mechanism used to regulate the amount of peel oil in the juice. Condensation separates the oil and the aqueous distillate, which is returned to the juice.[28]
The Amp Energy product line has since expanded to a broader range of flavors and variants, which as of 2011 included Amp Energy (Original), Sugar Free, Overdrive (cherry), Relaunch (discontinued) (orange), Elevate (mixed berry), Traction (grape), Green Tea, Lightning (lemonade) and Sugar Free Lightning, and watermelon. Traction has since been renamed to Boost. There was also a limited edition flavor named Tradin Paints which was an Orange/Lime/Berry drink. In February 2010 a new series of juices was launched under the name Amp Energy Juices, which are made with B-vitamins, taurine, ginseng and guarana. These juices are produced in two flavors: Orange and Mixed Berry, and are packaged in 12-ounce bottles. Also introduced at this time was Amp Energy Gum, which is made from a blend of B-vitamins, taurine and caffeine.