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What is Cold Pressed Juice?

What is Cold Pressed Juice

Photo: campaignlive.co.uk

You may have caught on the newest juicing trend, cold-pressed juices. So, what are cold-pressed juices? This article explains what cold-pressed juice is, the main difference between them and normal juice and also discussed its various benefits and finally, its shelf life.

What is Cold-pressed Juice? 

Cold-pressed juice is one that is produced using a masticating juicer. It is extracted by the application of high hydraulic pressure on the ingredients. No heat or chemical pasteurization is used in cold-pressed juice.

Instead, it is preserved using High-Pressure Processing (HPP) or Pascalization, often up to 87,000 PSI and the juice container is sealed. This is an FDA approved method of preservation.

Main Difference Between Cold-pressed and Normal Juice 

While cold-pressed juices are made using high pressure in a masticating juicer, the normal juices are made using a centrifugal juicer that cuts up the ingredients to extract the juice.

This means that cold-pressed juice does not contain whole fibres while the normal juice has all the components of the ingredients used, in the end product.

Benefits of Cold-pressed Juice

Benefits of Cold-pressed Juice

Photo: juicedlife.com.au

1. More Nutrients  

During cold pressing, nutrients and enzymes contained in the juice ingredients are not denatured or lost as would be the case in the use of heat in preservation.

This fact alone makes cold-pressed juices a great source of nutrition to help with getting a stronger immune system and great digestion. They do not also contain non-nutritious additives and pulp which may be present in other juices.

Therefore, for the same volume, you get more nutrients from cold-pressed juices than you would in normal juices.

2. Easy to Digest

Fruit pulp usually contains insoluble fibres that are hard to digest. However, cold-pressed juices have no pulp in them because it is removed during pressing. The juices only contain nutrients and soluble fibres which are easy to digest and absorb into the body.

The soluble fibre present in the juice still performs vital roles in your digestive system including aiding in digestion, nourishing gut bacteria and ensuring you do not get constipated.

3. Fresh Taste 

Most cold-pressed juices are served fresh as they do not have a long shelf life. The Pascalization process does not alter the taste of the juice and therefore, it will have a fresh taste.

The fact that no heat, additives or preservatives are used in cold-pressed juices ensures that you get the taste of the ingredients without any alteration to the taste and composition of the juice.

4. Great Consistency 

During the extraction process, insoluble fibre and pulp are left behind and they are not included in the cold-pressed juice. This gives it a great light consistency, without rough particles in it.

It is, therefore, more enjoyable to drink especially if pulp and roughages are not your cup of tea. It is also perfect for children undergoing weaning due to its consistency.

5. No Chemical Additives and Sugars

Cold-pressed juices have no chemical additives or even preservatives which are meant to extend the shelf life of juices. Their natural nature without added sugar is a great advantage especially if you are on a low-sugar diet.

Shelf Life:

The raw/unpreserved cold-pressed juice has a shelf life of between 3-5 days. This is highly dependent on the freshness of the ingredients and the components of the juice. It has been established that juices with low pH such as lemon juice have a longer shelf life than those with a higher pH.

The shelf life is also dependent on whether the juicing process was followed effectively. The FDA recommends having the ingredients and process carried out at or below 41° F (5° C) for the best results. Even after juicing, you must keep the juice well refrigerated.

The FDA requires unpasteurized juices to have a label warning consumer that they may have bacteria. Juices that have not been well refrigerated or are past their shelf life should not be consumed. This is to avoid the risk of food-borne diseases or food poisoning.

To extend the shelf life, the High Pressure Processing (HPP) method is used. The plastic bottles containing the juice are passed through a high-pressure chamber. This kills any microorganisms and suspends the multiplication of bacteria.

The HPP method extends the shelf life of the cold-pressed juice by between 30 to 60 days depending on the ingredients used. Even with the extended shelf life, a fresh taste is maintained.

Conclusion 

In conclusion, cold-pressed juices are extracted using high pressure hydraulics which loses no nutrients from the juice. It has great benefits in that unlike normal juices, these juices have more nutrients, a fresh taste and they are easier to digest.

No additives, preservatives or sugars are added to the juices and instead, they are preserved using High Pressure Processing. This extends their shelf life from 3-5 days to 30-60 days.

References

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