How do they make reduced-acid orange juice?

While staring at the rows and rows of cartons of orange juice in the local supermarket, a question occurred to me: How is “reduced-acid” orange juice made? I’m assuming it’s some kind of chemical treatment rather than a special breed of orange; but what base is used to neutralize the acid? Or is there a third possibility I’ve not even thought of?

It could be a special kind of orange, since there are things like low-acid tomatoes.

Or they could just neutralize some of the acid with something cheap and alkaline like baking soda, then remove (or even leave in) the sodium citrate, since that’s sold as a vitamin C supplement, anyways, right?

Reduction of heartburn episodes after ingestion of orange juice
United States Patent: 6,761,915
Issued: July 13, 2004

Rich in Calcium too! :wink:

No, citric acid is not vitamin C. Vitamin C is ascorbic acid, sometimes sold in the form of sodium ascorbate.

Excalibre: Every time I go off and think that I’m about to look really awesome and cool for answering something related to chemistry, I forget something that I learned years ago, and you’re always there to set me straight. I don’t know whether I should be pissed off or elated.

Yeah, baby, I know my knowledge of chemistry gets you all hot and excited.

Seriously, I’ve done this before? I don’t even know about chemistry. I only passed the second semester of organic chem because my friend basically taught me the whole thing. Maybe I should have actually gone to class.