2. Key Terms
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Fruit Beverages and Drinks consumed all across the globe.
₋ Easily digestible
₋ Refreshing
₋ Thirst quenching
₋ Nutritional
Fruit juice or pulp, are mixed with ingredients like sugar,
acid, stabilizers, micronutrients and preservative to
develop beverages and drinks.
3. Main groups of Fruit Beverages
Ready-to-Serve (RTS) pre-packaged Beverages
FSSAI
₋ At least 10% fruit content
₋ NLT 10% TSS
₋ Maximum 0.3% Citric acid
₋ Total plate count: 50 cfu/ml (max.)
₋ Yeast & mold: 2 cfu/ml (max.)
₋ Coliform count: Nil in 100ml
₋ Preservative (max.): 70 ppm Sulphur dioxide
120 ppm Benzoic acid
These beverages consumed without dilution, hence its called RTS beverages
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4. ₋ Fruits including mango, citrus fruits, berries, litchi, guava, pineapple,
grapes.
₋ The RTS mix is pasteurized (80-90 ℃ ) in bottle (20-30 min),
continuous juice pasteurizer (few seconds to 1 minute) & cooled
immediately.
₋ UHT processing of RTS is now popular among.
₋ Presence of Oxygen in headspace lead to oxidation.
₋ Anti-oxidant used is Ascorbic acid.
₋ Colour & flavour used are stable to heat and oxygen are preferred.
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RTS
5. Natural Fruit Juice
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₋ It’s a pre juice extract from ripe & mature fruits contain 100% fruit content.
₋ It contains mainly sugars, acids, vitamins, minerals and other minor
components.
₋ Commonly fruit juices are apple, pineapple, citrus, grapes and mango.
₋ Sweetened juices: 85% juice & 10% TSS
₋ Two or more juices are mixed to develop a palatable and refreshing drink with
better flavour and balanced nutrition called Fruit punch.
6. Examples:
₋ Very sweet (grape) and very bitter (grapefruit)
₋ Highly acidic (lime, lemon, sour cherry) with bland tasting fruits (pear,
apple)
₋ Highly flavoured (guava, banana) with bland & insipid tasting fruits
(pear, loquat)
Freshly squeezed juices – short shelf life – store at 0 to 5℃.
Some are at low pH (4.5) – thermal process 85 to 95℃.
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Natural Fruit Juice
7. Nectar
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Prepared from the tropical fruits pulp such as mango, litchi, guava,
papaya, citrus fruits and pineapple by adding sugar, acid and ingredients.
FSSAI
₋ TSS: 15°𝐵𝑟𝑖𝑥
₋ Fruit content: NLT 20%
₋ Acidity: NMT 3.5%
₋ Preservative: Sorbic acid (max.): 50 ppm
Nectar: Cloudy appearance & thick mouthfeel
The cloudiness in nectar is because of polysaccharides such as pectin,
cellulose, hemicellulose and starch.
Loss of cloudiness specially in citrus juices is due to pectin methyl
esterase (PME).
8. Nectar preservation method
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Flash pasteurization: 85-95℃/ 15-60 seconds
₋ For viscous nectar: 90-95℃/ NMT15 seconds
₋ PHE & THE are generally used
In-pack pasteurization: mostly for small scale units
₋ Juice filled in packs or bottles & immersed in heated water & held at 80-
90℃/ 20 minutes
₋ Treated bottles get air-dried & labelled.
Hot fill operation:
₋ Bulk product heated & then filled hot (70-85 ℃) in pack & sealed.
₋ For glass bottle, heated to minimize thermal shock & held at desired
temperature. Then cooled I hydro cooler to 25 ℃.
9. Dilutable Beverages
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Consumed after mixing with suitable diluents like water, alcoholic drinks
or milk.
Advantages including the ability to use different syrup to water ratio,
reduction in bulk, utilization of surplus and bland tasting fruits and offer
novel innovations in formulations.
Various ingredients used for manufacturing of Dilutable beverages
₋ Fruit Components
₋ Syrup
₋ Acid
₋ Preservatives
₋ Flavourings
₋ Colourings
11. Dilutable beverages: Cordial
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Sparkling clear sweetened fruit beverage from which all the pulp and
other suspended materials have been completely eliminated.
Prepared from: clarified fruit juice, with sugar syrup, acid and other
ingredients.
FSSAI
₋ Fruit content: Less than 25%
₋ TSS: NLT 30°𝐵𝑟𝑖𝑥
₋ Acidity: NMT3.5%
₋ Preservative: Sulphur dioxide 350 ppm
Benzoic acid 600 ppm
Citrus juices are preferred for cordial making.
12. Dilutable beverages: Squashes
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Prepared by mixing of calculated quantity of fruit juice or pulp, with
sugar, acid and other ingredients.
FSSAI
₋ Fruit content: NLT 25%
₋ TSS: NLT 40°𝐵𝑟𝑖𝑥
₋ Acidity: NMT 3.5%
Mango, orange, lemon, pineapples, grape and litchi are used for making
squash commercially.
Squash can also be prepared from lemon, bael, guava, pear, apricot,
muskmelon, papaya, passion fruit, peach, plum, mulberry, raspberry,
strawberry, grapefruit, etc.
13. Dilutable beverages: Crushes
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The comminutes of citrus fruits and pineapple are used for crush
manufacture.
FSSAI
₋ Fruit content: NLT 25%
₋ TSS: NLT 55%
Syrup: A type of fruit beverage
₋ Fruit juice or Pulp: at least 25%
₋ TSS: NLT 65%
₋ Acid: 1.5 – 2.0 %
The syrups from rose petals, almond, mint, sandal are quite popular.