There are multiple approved techniques of processing fruit raw materials to preserve juice and keep its rich taste, nutritional values, and good appearance. The most common one – due to its simplicity – is pasteurization, when freshly produced fruit juice is heated to kill the bacteria. The thing is, heating alters the nutritional qualities of the juice, too. In this case, to save as many healthy elements as possible, manufacturers of fruit juice and pulps in bulk use chemical preservatives. Ready-to-serve juices and nectars are preserved with the help of special food additives as well. Manufacturers of squash (concentrated syrup for beverage making, made from fruit juice), fruit-flavored carbonated soft drinks, and syrups also tend to use chemical preservatives.
Every manufacturer knows that pure fruit concentrate and juice get spoiled fast. Such parameters as odor, flavor, nutritional value, color, and appearance will not last long, but they are quite significant for the final consumer to stay loyal with this or that brand.
Usually, two chemical preservatives are used to prevent juice contamination: Benzoic acid and Sulphur dioxide. But there are more available options, that help extend the product’s look and the shelf-life, not to mention the essential nutrients.
Of course, every juice, whether it is apple, orange, or tomato juice or a blend, requires its own additive solution that will fit with the manufacturer’s formulation and country’s regulations. In this article, we have gathered the most universal and approved additives for fruit juices. These are safe-to-use preservers and acidulants preventing sooner juice deterioration and enhancing its other qualities.
Sodium Benzoate
Sodium Benzoate is a common preservative in the form of white crystalline powder. Being an alternative to Benzoic acid and Citric acid, especially in beverage applications, it has a higher inhibitive property and prevents the growth of harmful bacteria, fungus, and other microbes. It is very efficient under acidic conditions. Thus, Sodium Benzoate prevents the contamination of bottled juices like apple or lemon juice. It has been used in the food processing industry for a long time, and it is still classified as Generally Recognized As Safe (GRAS).
Sorbic acid
Sorbic acid is a recommended preservative for concentrated juices except for frozen concentrated orange juice. It is a white powdered additive, that is also a natural organic compound. The solutions of Sorbic acid are rather low in concentration, but sufficient to prevent the growth of a wide specter of yeasts, molds, and bacteria. It is commonly used by food and beverage manufacturers worldwide because of its active properties to inhibit the growth of mold.
Sodium Carboxymethylcellulose (CMC)
CMC has various applications in foods, it’s good at thickening, emulsifying, suspending, retaining water, and keeping the product fresh. But these are its thickener/suspending properties that are unique. With a rather small solution of CMC (white fine powder form), juices obtain thick structure and suspended pulp, resulting in a rich taste and mouthfeel. This is the safe and approved additive to evenly disperse fruit particles in a beverage. In addition, CMC has a certain preservation effect beside main application and it makes the juice color stay bright. Thus, it is a perfect additive for such juices like orange, pineapple, and coconut juices.
Potassium Sorbate
Potassium Sorbate is an acidic preservative used in apple or lemon juices to prevent the product from fermentation and keep the taste as fresh as possible. It is a well-known and popular additive due to its anti-microbial activity which reduces spoilage and contamination of natural juices.
So, some juices aren’t made sweet. Like grape or tomato juices, they may have a pleasantly sour taste resembling the taste of the source, and this provides consumers with better product experience! In this case, acidulants help to preserve the necessary taste characteristics. However, acidulants have a variety of functions from flavor enhancement to acidity and to pH level regulation, which makes it versatile for beverage applications.
Ascorbic Acid
Ascorbic Acid is a powdered form of vitamin C. It falls into a group of acidulants more than preservatives. As an antioxidant, it has qualities of a natural preservative and is capable of preventing the fruit juice from browning, but it is recommended to use it in combination with other major acids. Ascorbic Acid is used in fruit juices, fruit-flavored drinks, sodas, and even beverage powder mixes because this is one of the most important vitamins that enrichens the nutritional value of juice (and other foodstuffs) after processing.
It is not recommended to combine Sodium Benzoate and Ascorbic Acid in a formulation.
Citric acid
White crystals of Citric Acid Monohydrate are widely used as an acidity regulator in processed fruits, vegetables, and in juice. This is an acidulant and antioxidant as well, naturally present in lemons, limes, grapefruits and berries. That is why this is an excellent additive to enrich the flavor and maintain appearance (color, especially) of juice made of these citrus fruits and berries.
Whether you are a manufacturer of juices or a distributor of chemicals in the F&B industry, you always look for the way to enhance your supply chain and have the products of good quality at a reasonable price. DOLCHEM provides food additives manufactured on demand and arranges shipment in a mixed container or containers whenever you need it. Choose the materials you would like to have and ask your questions today: