Fruit juice is a versatile ingredient in food manufacture and is used to create many different foodstuffs, from pure fruit juice to purees added to cereals and desserts, from cakes and biscuits to savoury meals. Fruit juice and fruit pulp is widely used, and originates from many different fruits – soft fruits, tropical fruits, and orchard fruits. If you are creating food products using fruit as an ingredient, there are some key terms you need to know about.
Different Fruit Juice Manufacturing Terms
1) Acidified: When a product is acidified it means that the original food product was low-acid and acidic foods or acid have been added to the mix to make it more acidic overall.
2) Antioxidants: These are substances found in many different fruits that help to protect the body from the harmful effects of damaging free radicals. One of the big benefits of using fruit in food products is that it increases the levels of beneficial antioxidants in the food.
3) Aseptic: This refers to the process of making a product sterile. It is a method of processing that helps to kill practically all of the microorganisms in the product, by being packed in a sterile environment.
4) Clarified and Cloudy Juice Concentrates: In clarified juice concentrates, the proteins, starch, and pectin as well as other insoluble items are taken out during the production process and this clarifies the juice. In a cloudy juice the cloudy appearance is due to the suspensions that remain in the juice.
5) Cultivated: This refers to the way a fruit is developed. A cultivated fruit is not wild – it is a developed horticultural product.
6) Essence: An essence is a water or alcohol-based liquid that is taken from the fruit as it is concentrated. It is highly concentrated with the aroma and the flavour of the fruit, making it a valuable flavour enhancer.
7) Evaporation: A Juice Manufacturer takes the water from a fruit juice in order to concentrate it for easier storage and transportation.
8) Extract: To obtain an extract, part of the fruit is removed using a solvent process and this can be then used in powder or tincture form.
9) IQF (Individually Quick Frozen): During this process the fruit is frozen apart from the other fruit to preserve the individual shape of the fruit along with its flavour.
10) NFC (Not from Concentrate): This means that the juice has been extracted from the fruit and it has not gone through a concentration process where water is removed and then added later.
11) Puree Concentrate: A puree concentrate is created when the puree is put through a concentrating process in order to make the puree easier to store and easier to transport.
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