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Show Shake Air Back into Orange Concentrate to Regain Full Flavor T3l 'It J.I it , r- - ..-any-., ,- .)jr.-,-.Tijict.-..-i:,..;5. Proper addition of air during: the reconstitution of quick-frozen orange juice concentrate is imperative im-perative if the best possible flavor of the tree-ripened fruit is desired. This can be accomplished, according ac-cording to Howard F. Lochrie, director of marketing of the Birds Eye-Snider Division of General Foods, through vigorous shaking or stirring. 0 "When the fresh orange juice is concentrated to triple richness in flavor," explained Mr. Lochrie, "the air and water are removed. Therefore, when the concentrate is to be reconstituted into a beverage bev-erage the proper amount of air and water must be returned. ,. "Nearly everyone now knows that filling the 6-ounce concentrate container three times is the right amount of cold water. Many, however, how-ever, fail to put back the right amount of air. A large number of women merely pour the mixture of concentrate and cold water from pitcher, or jar, to a glass. Others just gently stir the reconstituted re-constituted juice. "In neither method is sufficient air returned to the juice. The best way is through vigorous agitation. agita-tion. I recommend shaking the reconstituted re-constituted juice vigorously whether in a shaker, tightly-covered jar, or milk bottle. I also have learned that if the brisk shaking is carried on for 15 or 20 seconds, the air really is returned re-turned and brings out the oranges' delightful flavor." |