Juice is made from a wide variety of fruits such as oranges, tangerines, grapefruit, apples, tomatoes and pineapple. The main components of fruit juice are water, sugars and organic acids containing amino acids, vitamins and phenolic compounds. The concept of juice describes a product that is only 100 percent fruit juice.
Sugar and acidity values are the most important components in fruit juices and are subject to strict legal regulations. Soluble solids content, glucose, fructose, and sucrose are the most common glucose measurements. Acidity measurements include titratable acidity and pH value.
As with many liquid foods, improper or excessively long-term storage causes oxidation, which reduces the nutritional value of the juice and poses potential health hazards.
Adulteration is also a problem in fruit juices. New methods for defrauding fruit juice are constantly being developed. In parallel, new detection methods are also being developed. The most common forms of adulteration in fruit juice are dilution with water, the addition of artificial sweeteners, and the use of lower-quality products. Soluble solids content and pH tests indicate whether a fruit juice has been diluted with pure water. However, adding water mixed with sugar and citric acid is not easily detected. There is a need for rapid, cost-effective, and real-time monitoring of parameters at all stages of the fruit juice production process.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests carried out in this context, there are also fruit juice analysis services.
To get an appointment, to get more detailed information or to request an evaluation, you can ask us to fill in our form and reach you.
