Cranberries Juice
Cranberries (Vaccinium macrocapron) for millennia have been part of the diet of North Americans and used for medicinal purposes in folk medicine.
Although cranberries are most familiar to consumers in North America, close relatives of the cranberry are also consumed in Northern Europe and Asia.
In North America and Europe, cranberries are primarily processed and consumed in the form of cranberry juice cocktails, and cranberry fruit drinks, with the oldest cranberry juice recipe dating back to 1683.
Cranberries have only been cultivated for the last 150 year; therefore, relative to grapes and other cultivated fruits, there is little genetic diversity.
The typical annual crop size is approximately 500 million pounds, with 60% being used directly in beverages, 35% being processed into sauces and concentrates that are mostly made into beverages and 5% being consumed fresh.
Cranberries are popular with consumers because of their bitter taste, and because of their positive implication for health as a functional food, they are one of the first functional foods in America.
As a functional food, cranberry juice is associated with protection from urinary tract infection.
Cranberry juice may also be useful for promoting cardiovascular health and inhibiting cancer development, and suggestions have also been made regarding cranberry applications for improving oral and gastric health.
Cranberries Juice
Friday, June 26, 2009
Wednesday, May 27, 2009
Adulteration of Fruit Juice
Adulteration of Fruit Juice
The adulteration of fruit juice is widespread. As with any commodity, juice manufacturers, blenders and users can secure considerable financial benefit from adulterating fruit juice.
It should be emphasized that food safety issues are not normally an issue in fruit juice adulteration.
The issue is simply the fact that traders and consumers are being defrauded: and adulterated fruit juice sold as pure fruit juice is not as it has been labeled.
Although is becoming is becoming increasingly sophisticated, it is normally seen as falling into one of the three types;
1. Overdilution of juices with water
2. Use of cheaper solid ingredients (particularly sugars)
3. Blending of cheaper with more expensive juices
The issue of too much water being added to juices has largely been addressed through the application of a minimum solids content (measured in degrees Brix).
The second category of adulteration is by far the most common. For example, apple juice will normally contain around 11% by weight of solids.
At least 90% of these solids are carbohydrate – sucrose, dextrose and fructose predominating.
Considerably cheaper sources of carbohydrates in roughly the same proportion as those found naturally in apple juice can be used to ‘stretch’ apple juice by a considerable proportion.
In more sophisticated forms of adulteration the added components can be made to carry a similar ‘signature’ to the juice.
In the third category a cheaper juice can be used to adulterate a more expensive one; for example, elderberry juice can be used to extend strawberry or raspberry juice.
The detection of adulteration and its qualification have spawned some elegant scientific techniques, some borrowed from older fields and some developed specifically for used in fruit juice work.
Direction of overdilution and the presence of sugars of origins is now carried out largely by measuring key isotope rations (such as carbon 13:12 ratios deuterium: hydrogen rations and oxygen 18:16 ratios) and comparing them with both those found naturally in fruit and agreed international standards.
Another elegant method of detecting sugar addition in particular has been the use of high performance liquid chromatography (HPLC) to determine the presence of oligosaccharides that are characteristics of the added sugars but not the fruit.
The use of enzymatic methods for determining the presence of specific components (e.g., D-malic acid, which does not occur naturally) is also helpful.
Adulteration of Fruit Juice
The adulteration of fruit juice is widespread. As with any commodity, juice manufacturers, blenders and users can secure considerable financial benefit from adulterating fruit juice.
It should be emphasized that food safety issues are not normally an issue in fruit juice adulteration.
The issue is simply the fact that traders and consumers are being defrauded: and adulterated fruit juice sold as pure fruit juice is not as it has been labeled.
Although is becoming is becoming increasingly sophisticated, it is normally seen as falling into one of the three types;
1. Overdilution of juices with water
2. Use of cheaper solid ingredients (particularly sugars)
3. Blending of cheaper with more expensive juices
The issue of too much water being added to juices has largely been addressed through the application of a minimum solids content (measured in degrees Brix).
The second category of adulteration is by far the most common. For example, apple juice will normally contain around 11% by weight of solids.
At least 90% of these solids are carbohydrate – sucrose, dextrose and fructose predominating.
Considerably cheaper sources of carbohydrates in roughly the same proportion as those found naturally in apple juice can be used to ‘stretch’ apple juice by a considerable proportion.
In more sophisticated forms of adulteration the added components can be made to carry a similar ‘signature’ to the juice.
In the third category a cheaper juice can be used to adulterate a more expensive one; for example, elderberry juice can be used to extend strawberry or raspberry juice.
The detection of adulteration and its qualification have spawned some elegant scientific techniques, some borrowed from older fields and some developed specifically for used in fruit juice work.
Direction of overdilution and the presence of sugars of origins is now carried out largely by measuring key isotope rations (such as carbon 13:12 ratios deuterium: hydrogen rations and oxygen 18:16 ratios) and comparing them with both those found naturally in fruit and agreed international standards.
Another elegant method of detecting sugar addition in particular has been the use of high performance liquid chromatography (HPLC) to determine the presence of oligosaccharides that are characteristics of the added sugars but not the fruit.
The use of enzymatic methods for determining the presence of specific components (e.g., D-malic acid, which does not occur naturally) is also helpful.
Adulteration of Fruit Juice
Wednesday, April 29, 2009
Fruit Juice Processing
Fruit Juice Processing
The extraction of juice from fruit is an ancient art dating from the earliest of records, where wine often mentioned.
Fermentation of fruit juice so the alcohol content preserved the fermented juice was one of the earliest forms of food preservation by the human species.
With rapid changes taking places in most technologists during the past century, the manufacturer of fruit juice has progressed from the farm or cottage industry into the efficient technology of modern food processing.
Throughout the temperate areas of the world, fruits used for the major quantities of juices are citrus (predominantly orange), pome, and grape or vine fruits.
Some production of stone fruit and berry juices is carried out but only in small quantities.
Pineapple dominates tropical fruit juice production, with highly flavored fruits such as mango, passionfruit and guava becoming more popular as blending juices.
Methods of extracting fruit juices are dependent upon the structure and edible portion of the fruit.
Preservation methods include thermal treatments, freezing, chilling, concentration (drying) and for some clear juices, fine filtration.
Juices may taken apart by removing volatile flavor components, water, bitter and acidity and then recombined to produce a consistent product.
Fruit derived drink bases may be manufactured from the remaining fruit material after the juice has been extracted.
Fruit Juice Processing
The extraction of juice from fruit is an ancient art dating from the earliest of records, where wine often mentioned.
Fermentation of fruit juice so the alcohol content preserved the fermented juice was one of the earliest forms of food preservation by the human species.
With rapid changes taking places in most technologists during the past century, the manufacturer of fruit juice has progressed from the farm or cottage industry into the efficient technology of modern food processing.
Throughout the temperate areas of the world, fruits used for the major quantities of juices are citrus (predominantly orange), pome, and grape or vine fruits.
Some production of stone fruit and berry juices is carried out but only in small quantities.
Pineapple dominates tropical fruit juice production, with highly flavored fruits such as mango, passionfruit and guava becoming more popular as blending juices.
Methods of extracting fruit juices are dependent upon the structure and edible portion of the fruit.
Preservation methods include thermal treatments, freezing, chilling, concentration (drying) and for some clear juices, fine filtration.
Juices may taken apart by removing volatile flavor components, water, bitter and acidity and then recombined to produce a consistent product.
Fruit derived drink bases may be manufactured from the remaining fruit material after the juice has been extracted.
Fruit Juice Processing
Monday, April 06, 2009
Juice Fasting
Juice Fasting
Juice fasting is a safe and easy way to detoxify the body. Fasting is not harmful. If it were, mankind would not have evolved as a civilization.
Fasts have been recorded in ancient history and have been a part of virtually all religious. For example, in the orthodox Christian church, fasts have been practiced for centuries and are still a way of church life today.
We do not recommend water fasts because they are too hard on the body. Such fasts release too many stored-up toxins without supplying the nutrients needed to detoxify them.
These nutrients, especially the antioxidants (beta-carotene, vitamins C and E and the mineral selenium) supplied in abundance in the juices, bind with harmful toxins and carry them out of the body.
Some word of caution are in order regarding juice fasting. Children under seventeen should not follow a strict juice fast. But fruit and vegetable juices are a great supplement to a healthful diet for your child or adolescent.
Diabetics should seek a doctor’s approval before trying a juice fast. Hypoglycemics may benefits from using protein powder as a supplement during the fast. Whenever you are sick, your body is sending you a signal that it needs rest – both from strenuous work and from foods that are hard to digest – along with plenty of immune supporting nutrients.
Juices offer great quantities of nutrients that support immune system, and the juice fast is a powerful healing tool. But don’t wait until sick then fasting. There is a suggestion that juice fast several times a year. You can fast from one t0 five days any time you like. Some people fast from one to five days any time you like.
Juice Fasting
Juice fasting is a safe and easy way to detoxify the body. Fasting is not harmful. If it were, mankind would not have evolved as a civilization.
Fasts have been recorded in ancient history and have been a part of virtually all religious. For example, in the orthodox Christian church, fasts have been practiced for centuries and are still a way of church life today.
We do not recommend water fasts because they are too hard on the body. Such fasts release too many stored-up toxins without supplying the nutrients needed to detoxify them.
These nutrients, especially the antioxidants (beta-carotene, vitamins C and E and the mineral selenium) supplied in abundance in the juices, bind with harmful toxins and carry them out of the body.
Some word of caution are in order regarding juice fasting. Children under seventeen should not follow a strict juice fast. But fruit and vegetable juices are a great supplement to a healthful diet for your child or adolescent.
Diabetics should seek a doctor’s approval before trying a juice fast. Hypoglycemics may benefits from using protein powder as a supplement during the fast. Whenever you are sick, your body is sending you a signal that it needs rest – both from strenuous work and from foods that are hard to digest – along with plenty of immune supporting nutrients.
Juices offer great quantities of nutrients that support immune system, and the juice fast is a powerful healing tool. But don’t wait until sick then fasting. There is a suggestion that juice fast several times a year. You can fast from one t0 five days any time you like. Some people fast from one to five days any time you like.
Juice Fasting
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