Juices reconstituted

In a soft drink, or a fruit juice reconstituted from concentrate, the quality of the water is an essential element. Checking the water quality includes assessment to ensure that it does not contain any off-tastes or odour s. It also involves checking that any water-treatment processes have been effective and have not introduced defects into the water. The water should also be assessed to ensure that it does not contain materials that are likely to precipitate from the product on storage. Such precipitates are often called floes . 

Stability of PE Isozymes. The purified forms of PE lost only 15% of their activities during 2 years at 4°C (40°F) with 0.1M NaCl in phosphate buffer (pH 7.5) (8). At 308C (86°F) PEI was stable for 24 hr at pH 4 and 7, but PEII lost all activity within 6 hr at pH 4. Tested at 30°C (86°F) in single-strength juice reconstituted from concentrate, activity of PEI and crude orange PE declined but HM-PE retained its activity over the 15 days storage. 

Table III. Concentrations of y-Aminobutyric Acid and Arginine (mg/100 ml + std. dev.) Orange Juices (Reconstituted to Single...

Emulsifiers, stabilizers and gelling agents (frozen food, sauces and seasonings", pastries and ice creams, preserved meat, beer and fruit juices), reconstituted food (commercially produced fruit tarts, fruit in syrup, and olives/anchovies. . . ) Microbeads of alginates for yeast encapsulation for the production of champagne and of microorganisms for the dairy industry. 

Rodrfguez-Hernandez, G.R. et al.. Spray-drying of cactus pear juice (Opuntia strep-tacantha) effect on the physicochemical properties of powder and reconstituted product, Drying TechnoL, 23, 955, 2005. 

Oral powder- The oral powder may be mixed with a small amount of water, milk, formula, soy formula, soy milk, or dietary supplement once mixed, the entire contents must be consumed in order to obtain the full dose. Acidic food or juice (eg, orange juice, apple juice, or apple sauce) are not recommended because of bitter taste. Do not reconstitute with water in its original container. Once mixed, store the oral powder for no more than 6 hours. May be refrigerated for up to 6 hours. 

The majority of fiuit juice is made by reconstituting concentrated juice with water to a composition similar to that of the original state. However, since records are not usually kept of the exact quality of the original juice, such reconstitution normally relates to an agreed trade standard. Reconstituted juices are often packed in aseptic long-fife containers such as TetraPaks. 

After concentration, juices are normally held in storage until they are reconstituted. Some concentrated juices, particularly orange, require freezing at below — 10°C for effective preservation. Others, particularly apple, can be held at around 10-15°C without risk of deterioration. The degree of concentration plays an important part in determining storage conditions in the above examples, orange juice is normally concentrated to about 65°Brix and apple to 70°Brix. 

Some juices are held in sulphited conditions (e.g. 1500-2000 ppm sulphur dioxide) but this is suitable only for juices destined for uses other than reconstitution as fruit juice. 

Good improvements in the concentration of fruit juices have been achieved in recent years. As it is the case that the majority of concentrates are to be reconstituted in application, the quality achievable for the natural strength remake will be an important issue. 

Ingredients Carbonated water. Concentrated fruit juices (pineapple, grapefruit) (5% when reconstituted). Citric acid. Acidity regulator (sodium citrate). Artificial sweeteners (aspartame, saccharin). Flavourings. Preservative (sodium benzoate). Antioxidants (ascorbic acid, ascorbyl palmitate). Colour (lutein)... 

Most countries therefore adopt a standard Brix for juices to facilitate the production of a comparable product when juices are reconstituted. In most European countries this standard is 11.2°Brix for orange juice. A similar approach will be adopted when calculating the amount of a concentrated juice required to deliver, say, 25% juice in a dilutable drink. 

There is also a market for reconstituted fruit juice made from concentrate and not further processed but maintained, during its short shelf life, by refrigeration. 

Figure 3. Changes in ascorbic acid content of freshly squeezed orange juice and reconstituted orange juice concentrate during storage in refrigerator (62)...

In Florida, there are regulations on the dilution of concentrated orange juice that can substantially affect the color score. For example, juice concentrated to 45°Brix must be reconstituted to 12.8°Brix before a color determination is made. That concentrated to 42°Brix must be reconstituted to 11.8°Brix. Concentrated orange juice for manufacturing is reconstituted to 12.3°Brix. 

Other mineral elements are present in citrus juices in measurable quantities. McHard et al. (34) reported on the trace element contents of Florida and Brazilian orange juice. They cited concentration ranges for 25 elements. Ting (23) reported that calcium, iron, phosphorus, magnesium, zinc, and copper are present in reconstituted FCOJ at levels equivalent to about 1% to 5% of their respective U.S. RDA s. 

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