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I love V-8 (a tomato-based salty vegetable drink) and occasionally the can of tomato juice, but the texture sometimes makes me nauseous. It seems like the juice has tiny chunks. They process milk by pumping it at extremely high pressure through tiny orifices. This process breaks up the fat globules
and make the milk stay mixed. I beleive a similar process could fix the unpleasant texture of tomato juice.
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//They process milk by pumping it at extremely high pressure through tiny orifices//you mean cows? |
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the texture in Tomato Juice is pulpy plant tissue not globules of Fat so a similar process is not feasible. However Filtration would probably work. |
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I tried V-8, almost vomited, and immediately threw it in the trash. This sounds like a good idea, filtration or what have you. |
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In V8 it’s not fat, it’s fiber. The //tiny orifices// would clog. Maybe run it through one of those ‘juicer’ things a few times so you can have your vegetables old, over salted, and without any fiber at all. |
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Edit: What [jhomrighaus] said. |
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