Juice chemical nectar

M. Camara, C. Diez, E. Torija, Chemical characterization of pineapple juices and nectars. Principal components analysis, Food Chem., 54 (1995), 98-100. 

Pectinases, cellulases and hemicellulases are used for clarification of fruit juices, juice extraction, improvement of cloud stability of vegetable and fruit juices and nectars, liquefaction and maceration of fruits and vegetables, reduction of cooking time of pulses and improvement of rehydration characteristics of dried vegetables. The chemical basis of these treatments and of the consequential changes in sensory and nutritional quality are discussed. 

Juices from acidic fruits are usually sweetened by adding sucrose, glucose or fructose. Juices used for furtber processing usually contain chemical preservatives to inhibit fermentation. Some juices from berries and stone fruits, because of tbeir bigb acid content, are not suitable for direct consumption. Addition of sugar and subsequent dilution with water provides fruit nectars or sweet musts (cf. 18.2.9). Since 1990, the per capita consumption of fruit juice and fruit nectar in Germany has been fairly constant at 401. In the case of fruit juices, the products presented in Table 18.39 are predominant. 

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