Capville's Juices are now available in Glass Bottle.

Made from 100% Fresh Malaysian Fruits and not from concentrate and with out any artificial colouring or flavouring.

Glass provides the best product protection. Glass bottles ensure non-gas-permeability. This means external, undesired elements (such as oxygen) cannot get into the product, and nothing is able to escape from the bottle (flavour). This allows for full retention of flavor, content and aroma. Juices bottled in glass have the longest shelf-life and the consumer is able to see the contents of the bottle. With glass bottling, there is no migration of packaging materials into the product, as can happen with PET, carton or aluminum, having negative effects on product quality.

Glass is completely tasteless.  According to a 2004 study by the Karmasin Institute for Motivational Research in Vienna, Austria, 72% of consumers find glass ideal packaging for organic products. They find glass to be hygienic, appetizing, recyclable, tasteless and practical. As far as enjoyment / refreshment, according to a study by the G.R.P. Institute for Rational Psychology in Stuttgart, Germany, packaging has a major influence on the enjoyment of a beverage. The test showed that juice in glass received the best ratings, and juice in PET and carton ranked much lower. Women, primarily, were found to rank juice in glass bottles much higher in areas of flavor, enjoyment and superiority.

Juice Concentrate

Concentrate 

Concentrated juice extract is approximately five times more concentrated than squeezed juice. Diluted with water, it is used to make frozen juice and many RTD beverages. Concentration is useful because it extends the shelf life of the juice and makes storage and shipping more economical. Juice is commonly concentrated with a piece of equipment known as a Thermally Accelerated Short-Time Evaporator, or TASTE for short. TASTE uses steam to heat the juice under vacuum and force water to be evaporated. Concentrated juice is discharged to a vacuum flash cooler, which reduces the product temperature to about 55.4° F (13° C). A newer concentration process requires minimal heat treatment and is used commercially in Japan. The pulp is separated from the juice by ultra-filtration and pasteurized. The clarified juice containing the volatile flavorings is concentrated at 50° F (10° C) by reverse osmosis and the concentrate and the pulp are recombined to produce the appropriate juice concentration. The flavor of this concentrate has been judged to be superior to what is commercially available in the United States and is close to fresh juice. Juice concentrate is then stored in refrigerated stainless steel bulk tanks until is ready to be packaged or reconstituted.

Reconstitution

When the juice processor is ready to prepare a commercial package for retail sale, concentrate is pulled from several storage batches and blended with water to achieve the desired sugar to acid ratio, color, and flavor. This step must be carefully controlled because during the concentration process much of the juice's flavor may be lost. Proper blending of juice concentrate and other flavor fractions is necessary to ensure the final juice product achieves a high quality flavor.

Read more: How orange juice is made - production process, making, used, processing, product, industry, Raw Materials, The Manufacturing Process of orange juice, Byproducts/Waste, Quality Control http://www.madehow.com/Volume-4/Orange-Juice.html#ixzz1Er02y88u