Agriculture Reference
In-Depth Information
removing the substances that deliver taste and aroma, will also extract some of the
starchy material in the root thereby providing cloud and sediment if required.
The use of extracts that have been prepared by direct extraction, particularly
with water or syrup, carries signifi cant microbiological risk unless steps are taken
to minimise that risk. Special care is necessary in their production and storage.
Control of pH to below 4.0 in the aqueous extraction medium is desirable to
minimise the risk of pathogens and spoilage organisms may be controlled by the
addition of a preservative such as potassium sorbate. If a preservative-free extract
is required, sterile fi ltration may be employed (i.e. fi ltration through a 0.2 μm
fi lter) followed by freezing or aseptic packaging of the extract until it is required
for use. Appropriate pasteurisation of the end product is also essential.
Extracts that are prepared by the use of aqueous alcohol at around 20% alcohol
by volume (ABV), however, can be used with little risk of introducing a signifi cant
level of spoilage organisms although pasteurisation of the end product is always
recommended.
Extracts of botanical materials thus differentiate into aqueous or syrup based or
aqueous alcoholic types, which can be added as required. Aqueous or syrup based
products (e.g. elderfl ower or other fl ower extracts) may sometimes be used as the
sole or main source of fl avouring. As such they are likely to form a signifi cant
proportion of the ingredients in the end product. The alternative form containing
a signifi cant level of ethanol rarely provides any signifi cant fl avour impact and is
thus often incorporated for the purpose of enabling declaration as an ingredient.
15.5 Usage amounts and label declarations
15.5.1 Fruit juices
Unlike the extracts described above, there are, with few exceptions, few if any
limitations on the use of fruit juices and fruit extracts in soft drinks. Indeed, since
many soft drinks are based on the fl avour of juices there is usually a benefi t in
having fruit juice present in the end product.
In the past, the UK had statutory requirements for minimum levels of juices in
order for products to carry certain label designations. For example, in order for a
'dilute-to-taste' drink to be described as a 'squash' it was required to contain a
minimum level of 25% of the appropriate juice. Since the compositional
requirements for soft drinks were removed in favour of providing the consumer
with key ingredient data on the label, the only compositional juice level that must
be met is for the juice content of products described as 'nectars' in accordance
with the Fruit Juices and Fruit Nectars Regulations 2003 (as amended), which
implement the provisions of Directive 2001/112/EC (EC 2001). In these
Regulations the minimum juice contents for products with the reserved description
of 'nectars' are based on three categories of juices or purees as appropriate:
1 Acidic juices unpalatable in their natural state (e.g. lemon and lime) - minimum
levels vary from 25-50% by volume of the fi nished product.
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