1. raw materials: the raw pulp of seabuckthorn is directly extracted from the whole fruit of seabuckthorn without removing the solid parts such as pulp and peel, so the raw pulp usually contains pulp particles. Seabuckthorn juice is made from the juice part of seabuckthorn fruit, without pulp and peel.
2. Production technology: In the production process of seabuckthorn puree, the seabuckthorn fruit is squeezed, and the juice and pulp are mixed together to form a viscous liquid. The raw juice of Hippophae rhamnoides L. is to juice the fruit, keep only the juice part, and remove the solid parts such as pulp and peel to get clear juice.
Because the pulp of seabuckthorn contains pulp particles, its appearance is relatively thick, and its color is mostly orange yellow or orange red, and sometimes there may be faint red spots. In contrast, seabuckthorn juice is clearer and more transparent, showing a brighter orange color.
In addition, the raw pulp of seabuckthorn is naturally free of additives, which retains the original flavor of seabuckthorn to the greatest extent and has obvious sour taste. Seabuckthorn juice may contain additives such as sugar to adjust the taste, so the taste is relatively sweeter and the acidity is lower.
To sum up, there are some differences in raw materials, production technology, appearance and taste between seabuckthorn pulp and raw juice.