In this brief guide, we are going to answer the question “How to preserve juice for sale?”, and discuss the different methods of preserving juice for sale and the potential implications of preserving juice for sale.
How To Preserve Juice For Sale
You can preserve juices for sale by adding preservatives such as sodium benzoate, CMC, ascorbic acid, etc. There are multiple approved techniques to preserve juice and keep its rich taste, nutritional values, and good appearance. The most common one is pasteurization when freshly produced fruit juice is heated to kill the bacteria.
Heating alters the nutritional qualities of the juice. In this case, to save as many healthy elements as possible, manufacturers of juice use chemical preservatives.
Usually, two chemical preservatives are used to prevent juice contamination. Those are Benzoic acid and Sulphur dioxide. But there are more available options now, that help extends the product’s look and the shelf-life.
Every juice, whether it is apple, orange, or tomato juice or a blend, requires an enriched additive solution that will fit with the manufacturer’s formulation and country’s regulations. These are safe-to-use preservers and acidulants preventing sooner juice deterioration and enhancing its other qualities.
Sodium Benzoate is a very 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. Sodium benzoate is very efficient under acidic conditions. Therefore, it prevents the contamination of bottled juices.
It has been used in the food processing industry for a long time. it is classified as Generally Recognized As Safe (GRAS)
Sorbic acid is a recommended preservative for concentrated juices except for frozen concentrated orange juice. This is also a natural organic compound that appears white and powdery. The solutions of Sorbic acid are rather low in concentration, but they are 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.
CMC has various applications in foods, it’s good at thickening, emulsifying, suspending, retaining water, and keeping the product fresh. It is the thickener/suspending properties that are unique. With a rather small solution of CMC (white fine powder form), juices obtain a thick structure and suspended pulp, resulting in a rich taste and mouthfeel.
This is proven to be safe and is an approved additive to evenly disperse fruit particles in a beverage. In addition, CMC has a certain preservation effect besides the main application. It makes the juice color stay bright. Thus, CMC is a perfect additive for such juices as orange, pineapple, and coconut juices.
Potassium Sorbate is an acidic preservative. It is 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 antimicrobial 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. This provides consumers with a better product experience. In this case, acidulants help to preserve the necessary taste characteristics. Acidulants have a variety of functions from flavor enhancement to acidity and to pH level regulation, which makes them versatile for beverage applications.
An ascorbic Acid is a powdered form of vitamin C. It comes under a group of acidulants more than preservatives. It is an antioxidant. It has the qualities of a natural preservative. Also, it 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 enriches the nutritional value of juice (and other foodstuffs) after processing.
It is not recommended to combine Sodium Benzoate and Ascorbic Acid in a formulation.
White crystals of Citric Acid Monohydrate are widely used as an acidity regulator in processed fruits, vegetables, and juice. This is an acidulant and antioxidant as well. It is naturally present in lemons, limes, grapefruits, and berries. That is why this is an excellent additive that helps to enrich the flavor. Also, it helps to maintain the appearance (color, especially) of juice made of these citrus fruits and berries.
In this brief guide, we answered the question “How to preserve juice for sale?”, and discussed the different methods of preserving juice for sale and the potential implications of preserving juice for sale.
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