Fruit juices, concentrated
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Fruit juices, concentrated
Description / Application
Concentrate juice, also known as fruit juice concentrate or concentrated juice, contains far less water than normal, or not-from-concentrate forms of juice. Through a set of advanced filtration and extraction processes, normal fruit juice becomes better suited for storage, shipping and resale in grocery stores and warehouses.
When fruits reach their ripening point, they get picked and prepared for the juice extraction process. Machines allow for a fast peeling and coring process that removes the pieces of the fruit that will not get used for the juice making process. The meat of the fruit gets pressed and squeezed and the juices become filtered into a large container, which will still include pieces of pulp and other remnants.
This liquid either gets pasteurized or remains in the natural state for a not-from-concentrate fruit juice. Concentrate juice takes a few more steps which involves both adding and subtracting certain chemicals and natural fruit byproducts in order to provide a more condensed version of natural fruit juice.
In order for natural fruit juice to get converted into concentrated juice, the diluted liquid must receive a heat treatment that evaporates nearly all of the water from the naturally squeezed mixture. Once the water gets depleted from the liquid, only the flavourful contents remain behind.
This concentrate juice then becomes more powerful through reverse osmosis. The contents get packaged, frozen and stored or shipped.
Several parties feel as though concentrated juice contains harmful ingredients or actually lessens the nutritional value of the natural fruit juice. However, the concentration process literally works to keep the nutrients found within fruits by only removing water which dilutes the overall mixture.
Store bought fruit juice concentrates sometimes contain additives that work to maintain colour, flavour and nutritional content within the juice. Mainly, the concentration process occurs only to extend the life of the fruit juice and save money for fruit harvesting and juicing companies which sell their products.
If all juices were sold as not-from-concentrate products, an excessive amount of fruits would go to waste, namely because fresh juices go bad much more quickly than frozen concentrate juice varieties.
When compared to not-from-concentrate juices, the actual concentrated forms of similar fruit juices provide equal nutritional content. However, much like dried fruit, one serving size of non diluted concentrate juice compared to an equal serving size of not from concentrate juice will greatly differ in nutritional content.
When fresh fruit gets dried, it loses all of its natural water content, shrinking in size. This process works identical in fruit juices as well. The natural state of freshly squeezed fruit juice contains far more water weight volume than that of a concentrated comparison. Consequently, one cup of non diluted concentrate juice will contain purely sugars and nutrients found within the fruit, while the same serving size of bottled juice varieties will contain only a fraction of those same nutrients.
Most concentrated juices get used to make diluted juices. The main objective of juice concentration involves saving time, money and space.
Thus, almost all juices are pressed. The difference between natural juice and concentrated juice is that, after extraction of the juice, in the case of concentrated juices, the juice is boiled or simmered or heated in a partial vacuum in order to take up less space. Concentrated juices are generally frozen, also allowing them to keep longer without taking up an excessive amount of space. They can then be reconstituted with fresh water.
However, it is claimed that pressed juices deliver more nutritional value and juices from concentrate do not even compare, because most concentrates contain very little amount of actual juice and are loaded with sugar.
The macronutrients, sugars, organic acids and other common components are the same in both fresh and from-concentrate juices. A major drawback of the concentration process is the removal of various micronutrients *not* accounted for on any Federal labelling law, as well as unknown numbers of flavour components lost in the heat of the extraction process. Nutritionists have discovered these more volatile compounds are often antioxidants and other healthful components of our diet.
Pressed Juices can also be frozen and if produced in the right way will maintain most of its nutrients intact.
Shipment / Storage / Risk factors
Shipped in 40 gallon steel drums, with the product in a frozen state and encased in two inner plastic bags, each individually tied. May also be shipped in bulk in specialised juice carriers.
Smaller quantities are shipped in small plastic drums. If at the time of delivery damage is noted by way of breakage to the containers and splitting of the inner plastic bags care should be taken to eliminate the possibility of bacteria growth. Irrespective of damage to the outer drum, if the product is still in a frozen state, then the possibility of bacteria contamination is remote. On thawing out, i.e. if the consignment is left in the sun after delivery from the refrigerated carrying unit and thawing takes place, the possibility of bacteria growth exists.
For the purpose of survey on suspect consignments temperatures should be taken from the top, centre and between the inner bag and sides. Both temperature readings should be identified in the survey report. Usual temperature on dispatch is -18°C. Chemical analysis is necessary to determine extent of any damage and loss of value.
Shelf life: 24 months