Important about juice

There are circumstances where a 100 percent juice or puree product is impractical while dilution with
other juices and/or water and sweeteners are practical, as long as the products are correctly identified. 

 Water, sugar, organic acids and low cost bulk juices are much cheaper than higher value fruit solids.
Thus, unlabelled dilution and adulteration are common, unethical trade practices to be rigorously
avoided and condemned.

four types
There are four types of fruit juice on the market: simple juices, obtained only by
squeezing and containing 100% fruit; juices concentrated up to 50% in which a good
amount of water is eliminated; dehydrated juices, which are reduced to powder; and
nectarine juices, which also contain 30%–50% pulp in addition to juice ...
What is fruit juice packaging?
According to the materials the fruit juice packages adopt, there are 4 common
packages: glass bottle(account for 30%), PET bottle(30%), aluminum can(20%), paper-
plastic composite materials(10%).

U.S. consumers' favorite fruit juice flavors 2019. According to a survey conducted in the

United States in 2019, apple was the most appealing fruit juice flavor, with 69 percent of
respondents claiming it was one of their favorite variations. Orange juice ranked in second
place, with 63 percent.

Important about juice

http://www.fao.org/3/y2515e/y2515e08.htm#TopOfPage

Table 4.2: Some quality specifications for juice fruit.

Attribute Rationale
Soluble solids Defines juice
(ºBrix) strength
Titratable acidity Defines acid
and pH balance
Colour Visual appeal
Freedom from Aesthetics,
defects- decay, susceptibility to
insects/damage, spoilage and
mechanical injury, contamination
etc
Maturity Optimum quality
Size, shape and Ease of juicing
uniformity
 Flavour Defines quality
Absence of Defines safety
pathogens,
chemicals and
extraneous matter
Low microbial load Quality, shelf life

3.2 Fruit/juice general composition

The structure and functional aspects of fruits dictate their composition. Table 3.1 shows some
typical constituents of fruit (and subsequently juices) and the range of values dependent upon
fruit, cultivar, cultivation, maturity and other factors to be presented later.

Table 3.1: Fruit edible portion composition ranges* (Fresh weight basis).

Com R Com
pone a ment
nt n s
g
e

(
%
)
Wate 9 Influ
r 7 ence
d by
- culti
vatio
7 n and
0 post-
harve
st
condi
tions
Carb 2 Suga
ohyd 5 rs
rates and
- poly
mers
3 -
pecti
n,
hemi
cellul
ose,
cellul
ose
Prote 5 More
in in
- oily
fruit
t and
r seeds
a
c
e
Lipid 2 Trac
s 5 es in
cell
- mem
brane
t , in
r seeds
a ,
c high
e in
avoc
ado
Acid 3 Citri
s c,
- tartar
ic,
t malic
r ,
a lactic
c ,
e aceti
c,
ascor
bic +
mino
r
Phen 0 Tann
olics . ins
5 and
comp
- lex
phen
t ols
r
a
c
e
Vita 0 Wate
mins . r
2 solub
le >
 - fat
solub
t le
r
a
c
e
Mine 0 Soil
rals . and
2 speci
es
- depe
ndent
t
r
a
c
e
Dieta < Peel
ry 1 and
fibre core
t depe
o ndent

>
1
5
Pigm 0 Carot
ents . enoid
1 s,
antho
- cyani
ns,
t chlor
r ophy
a ll
c
e

*For more specific generalized values see USDA, 2000a.

able 2.1: Some common juice designations.

T Cri Re
er teri ma
m a rks
P All No
ur juic adj
e e ust
ju me
ic nt,
e not
1 fro
0 m
0 con
% cen
trat
e
Fr Not Hel
es past d
h euri refr
sq zed iger
ue ate
ez d,
ed Foo
d
saf
ety
con
cer
ns
C All Hel
hi juic d
ll e refr
ed iger
, ate
re d,
ad ma
y de
to fro
se m
rv con
e cen
trat
e or
pas
teur
ize
d
juic
e
N Sin Pas
ot gle teur
fr stre ize
o ngt d
m h afte
C r
o extr
nc acti
en on
tr
at
e
Fr Ma Rec
o de ons
m fro titu
co m ted
nc con and
en cent pas
tr rate teur
at ize
e d
Fr Un Sin
es past gle
h euri stre
fr zed ngt
oz h,
en fro
zen
afte
r
extr
acti
on
Ju All A
ic juic mix
e e ture
bl of
en pur
d e
juic
es
P Pul Mo
ur p- re
ee con vis
tain cou
ing s
tha
n
juic
es,
tota
lly
frui
t
N Pul Sug
ec py ar,
ta or wat
r clea er
r and
aci
d
add
ed,
25
to
50
%
juic
e*
N Req Pos
ec uire ses
ta s ses
r rec suff
ba onst icie
se ituti nt
on flav
our,
aci
d
and
sug
ar
to
req
uire
wat
er
dilu
tion
for
con
su
mpt
ion
*
Ju Lo Co
ic w ntai
e in ns
dr juic 10
in e to
k 20
%
juic
e*
Ju Lo Co
ic w ntai
e in ns
be juic 10
ve e to
ra 20
ge %
juic
e*
Ju Lo Co
ic w ntai
e in ns
co juic 10
ck e to
ta 20
il %
juic
e*
Fr Le Co
ui mo ntai
t nad ns
+ e >10
ad %
e frui
t
juic
e,
sug
ar
and
wat
er*
Ju Wat Fru
ic er it
e extr extr
ex act act
tr ed
ac by
t wat
er,
the
n
con
cen
trat
ed*
Fr Tok ~
ui en 1%
t juic juic
p e e, +
u nat
nc ural
 h flav
our
s
N Tok Us
at en uall
ur juic y
al e >1
fl %
av juic
o e
ur
ed

*Differing country standards for juice solids minimum