Apple juice is a fruit juice made from macerated and pressed apples. The resulting juice is often treated to remove starch and pectin, then pasteurized for packaging. Apple juice is one of the most common fruit juices globally, with China, Poland, the United States, and Germany leading production. A common cultivar used for apple juice is the McIntosh. Approximately two medium McIntosh apples produce around 200 milliliters of juice.
Apple juice is composed of approximately 88% water and 11% carbohydrates, including 10% sugars, with negligible protein or fat. A 100 ml serving of unsweetened apple juice provides 46 calories. Apple juice also contains organic acids (mainly malic acid) and phenolic compounds. In some traditional medicine systems, apple juice has been used for its mild laxative properties, attributed to its sorbitol content. In cooking, apple juice can substitute for alcohol, and is used in jellies, jams, and even gravy. Apple juice concentrate is a versatile ingredient used as a natural sweetener and flavor enhancer in various dishes.
