Fruit components

1 Concentrated juices. It will be evident from the section on nomenclature that the principal fruit components that are used in dilutable soft drinks are fruit juices (both clear and cloudy) and whole fruit preparations - the so-called comminutes. 

Fruit juices and comminutes that are added to dilutables (and other non-carbonated drinks) may be either freshly pressed or in the form of a concentrated juice. It is self-evident that if a significant proportion of juice (25%, for example) is required in a dilutable drink the addition may be difficult unless a concentrated juice is used. In practice, most non-carbonated beverages use concentrated juices and comminutes to obtain the required level of fruit components. 

The concentration of most fruit juices is conveniently measured in degrees Brix, although the strict interpretation of this measure refers to pure solutions of sucrose in water (e.g. 10°Brix is 10% w/w sucrose in water). For juices with a high proportion of sugars to acids, such as orange, pineapple and apple, this is 

The observed Brix (and acidity) of a given freshly pressed juice will vary over a limited range depending on a number of plant variables such as seasonality, variety and location. However, concentrated juices are produced to an industry standard and so there will be slight variations in the degree of concentration required to achieve the standard of concentrated juice. 

For example, frozen concentrated orange juice (FCOJ) - the industry standard material for orange - is haded as 65-66°Brix concentration. Oranges that are used may, on pressing, yield a juice of variable Brix - say, from around 10° to as much as 14 or 15°. Thus, the degree of concentration required to produce 65-66°Brix concentrate will be slightly different for a 10°Brix juice compared with a 13°Brix juice. 

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Subsequent processing of the fruit components and extraction of the contained toxicants have been described (11, 12, 14, IS). Analyses for DDT residues have been made with the dehydrohalogenation method (11, 15). The magenta color reaction of Averell and Norris (1) as modified by Gunther and Blinn (H) was used to analyze for parathion residues. Appropriate fruit blanks were run with each set of analyses. 

Rouseff RL and Nagy S. 1994. Health and nutritional benefits of citrus fruit components. Food Technol November 1994 125-130. 

The microbiocidal effect increases as the pH falls below 4.0, and because of this S02 is ideally suited for most soft drink formulations. However, its preserving action is impaired by a tendency to react with many of the fruit components of soft drinks to form organic sulphites, in which state the S02 is said to be bound . Although the preservative properties are due mainly to free S02, it is necessary to analyse for total S02 (i.e. free plus bound) as legislation for safe levels refers only to maximum total concentrations. 

An outline of the principal fruit component compositional requirements of the UK 1964 Soft Drinks Regulations compared with those of today is shown in Table 6.1. 

Other fruit components. Other fruit components that may be used in tile manufacture of non-carbonated beverages, particularly dilutables, include pectins and aroma substances obtained during the concentration of fruit juices. These components do not normally count towards the fruit content of products as they are usually classifted as types of permitted additives. 

Sulphur dioxide remains a key preservative in dilutables containing fruit components, where it is permitted (at least in the United Kingdom) at a rate of 250 mg/1. This preservative, which is a gas in solution in the product, will diffuse into the product headspace and help to minimize microbial development. 

Addition of the ingredients in the correct order is essential to avoid production problems. The normal order starts with the presence of around 30-50% of final product volume of process water to which preservatives other than sulphur dioxide are first added. This volume should be as large as possible to allow the addition of carbohydrates and fruit components, which follow in that order. At this point, the volume should be approaching 90% of final volume to allow the dilution of preservatives. Acidulant is then added, followed by colourings, flavourings and all other components. 

There are particular problems in the manufacture of non-carbonated RTD beverages that are not aseptically packed. These relate to microbial contamination. Products that have no carbon dioxide in their head space are particularly vulnerable to contamination by moulds and certain types of bacterial infection. For many years it was possible to control such potential contamination by the use of low levels of sulphur dioxide (50 ppm). Changes in European Preservative Regulations now make the use of this preservative in RTD formulations (but not dilutables) illegal unless it is carried over from a fruit component, when up to 20 ppm SO2 may be present. Even at this level, the gaseous preservative is rapidly lost and is quickly ineffective. 

The FMC In-Line Extractor is widely used in the domestic industry, most particularly in Florida, because it can effect simultaneous recovery of both juice and oil. A five-headed extractor can process from 325 to 500 fruit/minute. The extractor consists of a bottom cup, into which the fruit is fed, and an upper cup that meshes with the bottom as circular plugs are cut from the top and bottom of the fruit. The fruit in the bottom cup is compressed as the upper cup descends and juice and other fruit components are forced through the bottom plug into a strainer tube. The contents of the strainer tube, rag, seeds, and cell sacs, are squeezed between the top and bottom plugs resulting in almost complete extraction of juice and, in essence, a first-finishing operation since the plug (seeds, pulp, and peel) is separated from the juice. As the fruit is squeezed in the cup, peel oil expressed from the flavedo and small pieces of peel are washed into a conveyer by a water spray that surrounds the extractor cup. The valuable oil is recovered from the oil/water slurry. 

Yun et al. (2002) observed the changes in fruit component by temperature treatment after harvest of unripened fruit in hot pepper. The capsaicinoid contents of 100% coloured red fruits were highest at 30°C and lowest at 25°C. The capsaicin and (3-carotene contents of 100% coloured red fruits of hot pepper were highest when stored at 15°C, while there were no significant differences in those contents among the other temperature treatments. In addition, the contents of cryptoflavin and cryptocapsin were highest at 15 and 25°C, respectively. 

Figure 9-3 Conversion of Beta-Carotene to Vitamin A. Source Reprinted with permission from R.R. Rouseff and S. Nagy, Health and Nutritional Benefits of Citrus Fruit Components, Food Technology, Vol. 48, No. 11, p. 125, 1994, Institute of Food Technologists.

Component of pectins from the skin of the fruit of Passiflora edulis (passion fruit) Component of the gum exudates of Sterculia setigera Component of algal polysaccharides such as agar... 

The utilization of isolated fruit components in bioreactors results in increased yields, higher product purities and better controlled production conditions during fermentation. Additionally, the nutrients for such fermentations can be much simpler. It is possible to use lower alcohols like ethanol and methanol or sugar containing solutions from waste or industrial sugars as easily accessible carbon sources. 

Purely plant based powder flavourings + + (+) (+) Yeasts, moulds, lactic and acetic acid bacteria only if fruit components are contained. 

Either because of economic necessity or because of choice based on ethical, health or religious considerations, many Americans are increasing the cereal/vegetable/fruit components of their diets while decreasing the animal product components. 

Manganese Grains, beet greens, legumes, fruit Component of enzymes Deficiencies are rare... 

CAS 65997-06-0 EINECS/ELINCS 266-041-3 Synonyms Rosin, hydrogenated Classification Thermoplastic acidic resin Definition Derived from hydrogenation of wood rosin Pre rerties Solid soften, pt. (R B) 68 C acid no. = 160 Uses Tackifier, modifier in adhesives and hot-melt-applied decorative, pressure-sensitive, and heat-sealable coatings prod, of rosin ester gum coatings on fresh citrus fruit component of food-contact articles fragrance in cosmetics... 

There are further interesting questions that will be answered by this book on non-standard computation. Already Leibniz [1] posed the question about the most fruitful monads , i.e. the most fruitful components from which new things can be constructed. 300 years later Josephson [9] asked this same question in the context... 

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