Other Sweeteners - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 188

table 7.3 Speciications of p lum Juice Concentrate
Dried plum (prune) juice

Description : Canned or bottled dried plum (prune) juice. Contains not less
than 18.5% by the weight of water-soluble dried plum solids.
Moisture Range : 18.5% min.
Packaging : Glass:12/16 oz, 12/32 oz, 12/40 oz Tins: 4/6/5-1/2 oz, 6/48 oz,
8/6/5-1/2 oz, 24/12 oz, 12/46 oz, 6/No. 10.
Product Use : Beverages

Dried plum (prune) juice
concentrate

Description : Viscous form of dried plum juice. No preservatives added.
Moisture Range : 70°Bx
Acidity as citric acid : 6.7 ± 1.7
pH : 2.8-4.0
Speciic gravity : 1.327-1.356
Packaging : Steel drums, polyethylene pails.
Product Use : Mold inhibitor in baked goods. Retains moisture in precooked
meats. Can be injected into whole muscle meats. Inhibitor of food-borne
pathogens/oxidation.
Flavor : Full lavored and typical of ine-quality plum juice concentrate. Free
from scorched, fermented, caramelized, or other undesirable lavor
Shelf life : Refrigerated or frozen for approximately 2 years

Fresh plum juice concentrate Description : Concentrate made from juice from mature fresh plums.

Moisture Range : 70°Bx
Packaging : Steel drums, polyethylene pails
Product Use : Bakery products, syrups/toppings juice blends, meat/poultry
sauces/marinades, snack foods/energy bars. Can be injected into whole
muscle meats. Inhibitor of food-borne pathogens/oxidation.

Source: http://www.californiadriedplums.org/industrial/products/juice-concentrate , October 2011.

7.4 appLe JUICe CONCeNtrate

Applejuiceconcentrateisanaturalsweetener.Currently,itismainlyusedasajuice,andwe
will focus on its production, as described in Figure 7.5. In supermarkets, frozen fruit juices are
dilutedataratioof1:3withwaterandconsumedasfreshjuices.

7.4.1 Fruit Juices

Fruitjuicesareclassiiedintothreemaincategories:

• Naturaljuices,whicharejuicesextractedfromfruitswhereacertainpercentageofapproximately

1.5%sweetenersisadded(suchassugar,sorbitol,andfructose).

• Concentratedjuicesfromnaturaljuices,inwhichasweetenerisaddedaccordingtoaconcentration

degree.

• Nectarfruitjuices,whicharejuicesfromfruitsthickenedwiththeadditionofsweeteners.

Fruitjuicesconstituteaverygoodsourceofnutrients,becausetheycontainvitamins,inorganic
compounds,andmicronutrients,whereastheyhavealowpercentageoffat.However,juiceshavean
increasednutritionalcontentincaseswheresweetenershavebeenadded.
FruitjuicesarethemostancientdrinksthatcontainsugarsandwereusedbyancientGreeks
becausetheirgodsrequiredthemtoconsumeambrosiaanddrinknectar,whichwasformedbyfruit
juicesmixedwithhoneyandpollen.
Fruitprocessingtomakejuicesstartedwithappleproductionattheendofthenineteenthcen-
tury in Switzerland. Technological progress in recent decades has made a great number of good
qualityfruitjuices.