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A juice concentrate is the result of removing water from fruit or vegetable juice. [1] In juice manufacturing from concentrate, numerous procedures are required under government regulation to ensure food safety. [1] A process of concentrating orange juice was patented in 1948. [2]
In the United Kingdom, orange juice from concentrate is a product of concentrated fruit juice with the addition of water. Any lost flavour or pulp of the orange juice during the initial concentration process may be restored in the final product to be equivalent to an average type of orange juice of the same kind.
For fruit juices, 1.0 degree Brix is denoted as 1.0% sugar by mass. This usually correlates well with perceived sweetness. Brix measurements are also used in the dairy industry to measure the quality of colostrum given to newborn calves, goats, and sheep. [8] Modern optical Brix meters are divided into two categories.
In the late 18th-century United States, the circulation of foreign fruit juices was heavily regulated by tariffs. The McKinley Tariff Act of 1890 increased import taxes from 38 to 49.5 percent and set taxes on fruit juices based on the alcohol content of the drink. Juices with 18% or less alcohol were taxed at 60 cents per gallon, while ...
Rose's lime juice, often known simply as Rose's, is a sweetened concentrated fruit juice patented in 1867. This was the world's first commercially produced fruit concentrate. This was the world's first commercially produced fruit concentrate.
Valencia, renowned for its high juice content, breaks the mold: Available from March to September, it's regarded as a "summer orange." ... making the fruit more productive juice-wise!" Davies says.
Apple juice is a fruit juice made by the maceration and pressing of an apple. The resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin , which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or ...
Largely regulated throughout the world; 'juice' is often protected to be used for only 100% fruit. [50] Fruit juice concentrate: 100% [49] Water removed from fruit juice by heating or freezing. [34] Fruit nectar [51] 30% [51] Mixture of fruit pulp, sugar and water which is consumed as 'one shot'. [51] Fruit punch: 25% [49] A mixture of fruit ...
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