Fruit juicing

D-fructose, C HijOo. Crystallizes in large needles m.p. 102-104 C. The most eommon ketose sugar. Combined with glucose it occurs as sucrose and rafftnose mixed with glucose it is present in fruit juices, honey and other products inulin and levan are built of fructose residues only. In natural products it is always in the furanose form, but it crystallizes in the pyranose form. It is very soluble in... 

Reverse osmosis is used for desalination of seawater, treatment of recycle water in chemical plants and separation of industrial wastes. More recently the technique has been applied to concentration and dehydrogenation of food products such as milk and fruit juices. See ultrafiltralion. 

Typical examples of liquid samples include those drawn from containers of commercial solvents beverages, such as milk or fruit juice natural waters, including from lakes, streams, seawater, and rain bodily fluids, such as blood and urine and, suspensions, such as those found in many oral medications. 

Many essential oils are used for flavoting and perfumery, eg, neroH, geranium, and ylang (see Oils, essential). The whole fmit, cmshed fmit, and puree may be used directly in foods, ice cream, cakes, and confections. Fmit juices, concentrates, and essences are more commonly employed (see Fruit juices). 

Fruit Juices nd Concentrates. Because fmit juices (qv) contain large amounts of water, they are often concentrated via evaporation (qv) followed by vacuum distillation. These compounds, especially ones of the citms variety, are widely used by the beverage industry. Many fmit juices, because of weak flavor, are augmented with other natural flavors (WONF), and are labeled as such (51). 

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