Agriculture Reference
In-Depth Information
2 Low acid or highly fl avoured juices unpalatable in their natural state (e.g.
mangoes and banana) - minimum level of 25% by volume of the fi nished
product.
3 Juices palatable in their natural state (e.g. citrus other than lemon or lime,
pineapple) - minimum level of 50% by volume of the fi nished product.
Beyond these requirements, the level of juice should be declared on the product
label in accordance with the Quantitative Ingredient Declaration (QUID) rules,
which are set out for Great Britain as amendments to the Food Labelling
Regulations 1996 (i.e. The Food Labelling (Amendment) Regulations 1998 and
The Food Labelling (Amendment) (No. 2) Regulations 1999).
The amount of juice added when it has been incorporated in the form of direct
(i.e. unconcentrated) juice is a simple matter to calculate from the formulation.
One issue raised when juices are added to soft drinks in the form of a concentrate
concerns the calculation of juice content. Most fruit juice concentrates are
primarily described in terms of their dissolved solids content as 'Brix' or, for very
acidic juices such as lemon or lime, grams per litre/kilogram of citric acid. The
term 'Brix' refers strictly to an optical property (refractive index) of a solution of
sucrose in water (e.g. 50°Brix sugar solution is 50% w/w sucrose in water), but is
a very useful and practical means of referring to most sweet fruit juices such as
orange or pineapple. To obtain a more accurate estimate of the carbohydrate
content of juice, it may be considered necessary to make a correction to account
for the contribution of dissolved acidic ingredients in which case the Brix
measurement is described as 'corrected'.
To calculate the amount of juice added it is necessary to have access to
standardised values for the Brix value of directly pressed juice. There is, of course,
a wide variation in the range of Brix values for any given fruit juice; freshly
pressed juice from oranges, for example, can vary from 8° to 16° Brix. However,
both the Codex Alimentarius Commission and AIJN (the European fruit juice
association) have determined a minimum Brix value that should be used for
reconstituting juices (Codex 2005; AIJN 2010).
Calculation of the required juice content is best described by reference to a
specifi c example. Suppose a manufacturer wishes to add 10% juice to 1000 kg of
a product using an orange concentrate at 66° Brix. By reference to the AIJN
standard for orange juice it is determined that the standard Brix value of
reconstituted juice is 11.2°. Thus, 100 kg of juice at this strength would be needed
and to produce this amount the quantity of concentrate required will be 100 ×
11.2/66 = 16.97 kg of concentrate. For most soft drink usage, the typical level of
fruit juice addition lies between 2 and 10% w/v.
15.5.2 Essential oils and solvent extracts
As indicated above, most essential oils and extracts produced using non-aqueous
solvents have minimal solubility in soft drink formulations. They are usually
added in the form of either a compounded fl avouring preparation or an oil-in-water
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