Juice Label Guide

There are so many juice products available in groceries . Differentiating one from the other may be a hard task. Drinking it might be  a healthy habit but it still depend on which kind you chose to take.  Understanding each commodity is crucial in decision making.

1. Fruit Juice. A 100% pure extract with all the vitamins and minerals intact. It should be fermentable or can be converted to ethanol. Canned products cannot be called “fruit juices” because processing requires addition of sugar and some preservatives to maintain quality and extend shelf life.

2. Fruit Purée.
Product obtained by sieving the edible part of whole or peeled fruit without removing the
juice. It can also be described as extract plus pulp. I love to drink purée because  its a rich source of fibers.

3. Concentrated Fruit Purée. Made from fruit purée by removal of at least 50% of its water content. It can be reconstituted by addition water.

4. Juice Concentrate . Fruit juice in which at least 50% of water is removed by any physical means. High temperature of processing may cause loss of some nutrients and flavors.

5. Juice drink. This consist of 70% water and 30% percent juice. Most  commercial products contain as little as 5% real extract. Extract maybe replaced with concentrate, puree or powder. Addition of sugar or sugar substitute and artificial flavors compensates for the lack of taste. Health claims  and realistic fruit pictures printed on label can be misleading.

6. Powder. It is the most stable form. Done by complete removal of water by any physical means. Popular method are spray drying and drum drying. Essential nutrients are loss during the process. It maybe added back through fortification.

7. Fruit nectar. Product obtained by sweetening fruit extract with honey or sugar. Sweetening agent may not exceed 20% of the total weight.  Nectar  is generally accepted to denote a beverage that contains fruit juice or puree, water, and which may contain artificial sweeteners.

You can go here if you are looking for BFAD standard regulation for fruit beverages.

How to Make Tomato Puree and Concentrate

The pulp-based concentrate product may be classified in puree (10 Brix°), simple (16 Brix°), double (29 Brix°) and triple (30-32 Brix°) concentrate. The double and triple concentrates are prepared by means of vacuum evaporators.

Raw materials
– Fresh ripe tomatoes
– Salt, optional

Materials and Equipment
– The same as those used to prepare tomato juice.

To prepare the puree, proceed as follows:
– Proceed as in the recipe for the preparation of tomato juice (without adding lemon juice) until the juice is extracted.
– Place the pot with the juice back on the fire and let it concentrate until it reaches 10 Brix°, stirring with a wooden spoon every now and then to prevent the mixture from sticking.
– Once 10 Brix° have been reached, add 1% salt, dissolve and remove the pot from the fire.
– Fill the bottles to the top with hot puree and cover.
– Sterilize the bottles as indicated in the procedure to make tomato sauce.

To prepare the simple concentrate, proceed as follows:

– Concentrate the product until 16 Brix° is reached.
– Add 2% salt, dissolve and remove from the fire.
– Fill the bottles or jars with the hot product and cover them.
– This product must be sterilized. Proceed as indicated in the recipe for the preparation of tomato sauce.
– Label the containers and seal the jar lids with adhesive tape.
– Once the container is opened, keep in the refrigerator.