Juices
Ital research has revealed that the industrialized JUICES sold in Brazil are mostly made of common food raw material used to make juice in other places, and are mostly available to the consumer in the retail segment. The main ingredients that form the volume are liquids from industrialized JUICES are FOOD RAW MATERIALS of common use in a juice preparation. Generally, FRUIT is the single ingredient of 100% juice and the main ingredient of topical juices, nectars, refreshments and ready-made liquid food. The use of additives and preservatives vary significantly among industries, and it can be incorporated or not to the products.
FRUIT JUICE
In the sample of 217 juices analyzed in a study conducted by Ital:
- 200 products arr made based on fruit and vegetables juice, and 114 use concentrate juices.
WHAT ARE and the REASONS to use FRUIT AND BY-PRODUCTS:
Juice extracted from fruit can be concentrated and then cooled or frozen, serving as raw material to make juices, nectars and refreshments.
Legislation
The fruit juice and pulp identity and quality standards are fixed by MAPA by means of the IN no. 49, form September 26th, 2018 (Reference year 2020).
The fruit juice and pulp analytical parameters, the list of fruit and other complimentary aspects are established by means of the IN no. 37, from October 1st, 2018 (Reference year 2020).
PULPS, PUREES, AND FRUIT EXTRACTS
In the sample of 217 juices analyzed in a study conducted by Ital:
- 45 products use fruit pulps; 9, use vegetable or greenery pulp.
WHAT ARE and the REASONS to use PULPS, PUREES AND FRUIT EXTRACTS:
Fruit pulp is the non-fermented, non-concentrated, non-diluted product, with a minimum content of total solids, from the fruit’s edible portion.
Screened fruit pulp, added with sugar or not, can be used to make the called fruit purees, which are then cooked tin order to obtain a pastry consistency.
Legislation
The fruit juice and pulp identity and quality standards are fixed by MAPA by means of the IN no. 49, form September 26th, 2018 (Reference year 2020).
The fruit juice and pulp analytical parameters, the list of fruit and other complimentary aspects are established by means of the IN no. 37, from October 1st, 2018 (Reference year 2020).
FRUITS
In the sample of 217 juices analyzed in a study conducted by Ital:
- 7 products mix fruit on bye beverage liquid base.
WHAT ARE and the REASONS to use FRUIT:
Fruits and edible accessory fruits with sweet flavor, being the main raw material for juices.
Legislation
The fruit juice and pulp identity and quality standards are fixed by MAPA by means of the IN no. 49, form September 26th, 2018 (Reference year 2020).
The fruit juice and pulp analytical parameters, the list of fruit and other complimentary aspects are established by means of the IN no. 37, from October 1st, 2018 (Reference year 2020).
GREENERY AND OTHER VEGETABLES
In the sample of 217 juices analyzed in a study conducted by Ital:
- 11 products mix vegetables on the beverage liquid base; 11, mix ginger or Peruvian maca; 6, add hibiscus extract, spirulina, green tea or cayenne pepper; 5 products use pea, rice, or chia plant-based protein.
WHAT ARE and the REASONS to use GREENERY AND OTHER VEGETABLES:
Greenery and vegetables are used to produce different types of juices and to add fiber, color and nutrients to them.
Notes
Greenery and other vegetables reinforce and complement the fruits nutritional characteristics, mainly with fibers, vitamins and mineral salts.
CEREALS AND SEEDS
In the sample of 217 juices analyzed in a study conducted by Ital:
- 5 products use quinoa, chia, linseed or oat.
WHAT ARE and the REASONS to use CEREALS AND SEEDS:
Cereals, usually called grains (rye, rice, corn, oat, wheat, etc.) and seeds (chia, linseed, pumpkin, sunflower, etc.) used as an alternative to produce different types of juice and to add flavor, color, and nutrients to it.
Notes
Cereals and seeds reinforce and complement the fruits nutritional characteristics, mainly fibers and proteins. They are usually caloric as they contain carbohydrates.
ALMONDS AND COCOA
In the sample of 217 juices in a study conducted by Ital:
- only 1 product use cocoa.
WHAT ARE and the REASONS to use ALMONDS AND COCOA (NIBS)
Seeds rich in oil (oilseeds), involved by a rigid shell and that can be consumed in natura. Cocoa nibs are obtained by toasting the whole cocoa almonds, breaking them and removing its shells.
Notes
Cocoa nibs are a strong source of antioxidants and other nutrients.
WATER
In the sample of 217 juices analyzed in a study conducted by Ital:
- 139 products use water in the beverage preparation.
WHAT IS and the REASONS to use WATER:
Drinking water to dilute whole juices and to make categories designed as tropical juices, nectars, and refreshments.
Legislation
The quality control and surveillance procedures of water for human consumption and its potability standards are discussed in the Annex XX of Ministry of Health Consolidation Decree no. 5, of September 28th, 2017 (Reference year 2020).
COCONUT WATER
In the sample of 217 juices analyzed in a study conducted by Ital:
- 6 products use coconut water.
WHAT IS and the REASONS to use COCONUT WATER:
Coconut water is used to nutritionally enrich juices.
Legislation
Ni no. 9, of January 30th, 2020, of MAPA, establishes the identity and quality standards for coconut water, as well as to the respective analytical parameters (Reference year 2020).
SUGAR
In the sample of 217 juices analyzed in a study conducted by Ital:
- Sugar is used in 63 of the beverages.
WHAT ARE and the REASONS to use SUGAR:
Common sugar or sucrose is a disaccharide and is the most used sugar to sweeten the product, to aggregate structure and to give flavor and aroma. It can also help in the preservation.
Notes
The most used monosaccharides used in the industry are fructose and glucose. Inverted sugar is marketed as a liquid and is a mixture of these two monosaccharides, obtained from sucrose.
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