The Nutritional and Enzymatic Profile of Pear Juice
In 2026, Pear Juice has emerged as a premium functional beverage, prized for its unique concentration of sorbitol and polyphenols. Unlike apple juice, pear juice is characterized by its high "viscosity" and the presence of stone cells (sclereids), which are often managed through advanced enzymatic liquefaction.
FODMAP Awareness: High-quality pear juice is frequently utilized as a natural sweetener in health-conscious diets due to its low-acid profile, making it gentler on the gastric lining compared to citrus.
Cold-Press Preservation: Modern 2026 processing utilizes High-Pressure Processing (HPP) to maintain the delicate aromatic esters of the fruit, ensuring that the juice retains its "fresh-picked" flavor without the cooked taste associated with thermal pasteurization.
Isotonic Properties: Because of its natural electrolyte balance and low glycemic index, pear juice is increasingly used as a base for natural sports recovery drinks.