Color juice

If results of color measurements are expressed in Munsell notation, a reader can use Munsell color charts as an aid in visualizing approximate ranges of color differences involved. Such a means has been suggested (15) for expressing color of light-colored juices. The necessary experimental data were obtained with a reflection meter similar to the reflectometer described. 

Pour one-half cup of the colored juice into the cup labeled "vinegar." Add one teaspoon of vinegar to this cup. Into the paper cup labeled "baking soda" pour one-half cup of the colored juice and add one teaspoon of baking soda. Into the cup labeled "lemon juice" pour one-half cup of the colored juice and add several drops of lemon juice. 

Of all the fruits in the world, sour cherries are my favorite. I love their tartness, firm flesh, and dark wine—colored juice. The first stone fruit ofthe season, they always remind me that summerfinally has arrived. I love baking this tart and then eating it all myself. 

How about adding roasted unsalted pumpkin or sunflower seeds, walnuts, and a few superfruit pieces to your salad Blueberries and red raspberries speak for themselves with their pleasing colors, juice, and one-of-a-kind tastes, you can hardly wait to get the refreshing nuggets on your fork. 

There is now a process for recovery of the colored pigment from citrus peel after the juice has been extracted from the fruit. The extracted pigment may be added to pale-colored juices to make them more attractive to consumers. 

A more elaborate form of this technique consists of cooling the grapes to around 5°C, by injecting liquid CO2 or dry ice, and maintaining this temperature for 5-15 days. The temperature shock bursts the grape skin cells and releases intensely colored juice (Blouin and Peynaud, 2001). Once the must has been heated to normal temperature, fermentation proceeds as usual. The purpose of this technique is to obtain wines with high concentrations of phe-nohc and aromatic compounds. The results of this rather laborious method are not universally appreciated. Further research is required to identify the conditions required to produce... 

Thermovinification lines were developed with the goal of automating winemaking. The destem-med, crushed grapes are heated to between 65 and 75°C, then transferred to a vat for up to an hour. The results depend on the temperature used and on the length of time the heat is applied. They are then cooled and pressed. The highly colored juice is then fermented. During this time, it loses part of... 

Grape color extract Grapefruit Grapefruit juice... 

The eady juice industry was largely a salvage operation. The principal source of raw material was misshapen, poorly colored, or skin blemished fmit unsuitable for the fresh, canned, or frozen fmit market. In the 1990s, raw materials are selected for suitabiUty for juice production, except for apple juice production which still uses much cull fmit (4). 

Commonly, a juice drink contains 10% fruit juice, which usually is a blend of several fruits. The 1990 Federal Nutrition and Labeling Act requites declaration of juice content so that the consumer can make a more informed choice (3). With cocktails and juice drinks, added sugars, acids, flavorings, colorings, and nutrients can be used to provide a wide variety of stable products of uniform quaUty. Because drinks requite less juice than 100% juice products, the drinks can be sold at a lower price. 

Raw juice is heated, treated sequentially with lime (CaO) and carbon dioxide, and filtered. This accomplishes three objectives (/) microbial activity is terminated (2) the thin juice produced is clear and only lightly colored and (J) the juice is chemically stabilized so that subsequent processing steps of evaporation and crystalliza tion do not result in uncontrolled hydrolysis of sucrose, scaling of heating surfaces, or coprecipitation of material other than sucrose. 

SuWta.tlon. Sulfur dioxide is added to a level of about 150 ppm on juice to discourage further color-forming Malliard reactions by tying up the small amount of invert sugars as bisulfite addition compounds. 

Early bottling of flavored carbonated beverages was limited by spoilage, poor flavor, and color stabiUty. Improvements and innovations in bottling equipment, glass manufacturing, stable flavors and ingredients, crown closures, and transportation resulted in the rapid expansion of the bottled soft drink industry. Soft drinks consist of carbonated water, nutritive or nonnutritive sweeteners, acidulants, preservatives, flavors, juices, and color. 

Colorants. Colorants are used ia beverages to provide additioaal seasory appeal. Carboaated beverage may coataia some aatural color from the use of aatural flavors or juices but geaerally require additioaal colorants such as caramel or other artificial colors (see Colorants for food, drugs, and COSLffiTICS). 

The colorant is used at 2—50 ppm as pure color to shade margarine, shortening, butter, cheese (4 ), baked goods, confections, ice cream, eggnog, macaroni products, soups, juices, and beverages (58). Its chief advantages over other colorants are its nutritional value and its abiUty to dupHcate natural yellow to orange shades. 

Beet extract is also used as a colorant. Extract is sold as either a concentrate prepared by evaporating beet juice under vacuum to a total soHds content of 40—60%, or as a powder made by spray-dryiag the concentrate. Both products usually contain ascorbic or citric acid as a stabilizer, and a preservative such as sodium propionate. On a dry-weight basis, beet extract typically contains between 0.4 and 1.0% betanin, 80% sugar, 8% ash, and 10% cmde proteia. 

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