What you need to know about natural fruit and vegetable juices

Why are natural juices and mousses good for the whole family?

According to experts, a proper diet in childhood and later in adulthood translates into good physical condition and well-being for the elderly. This means eating fruits and natural juices every day. These products are important components of a healthy and balanced diet, both as part of the main dishes (eg: breakfast to start your day), but also as snacks during the day.

Fruits and vegetables are a source of vitamins, minerals, polyphenols, and carbohydrates, which help regulate body functions. When we choose 100% natural juices, we can be sure that they contain no artificial additives, sugar, syrup, or other sweeteners, preservatives, dyes or other ingredients that enhance the taste, color or consistency.

How do you get natural juices?

Smoothies are made entirely naturally, made exclusively from healthy, ripe, fresh or preserved fruits and vegetables. It is obtained by squeezing the juice from the pulp or by mechanical friction. Fruits and vegetables used in juice production are washed, sorted and directed either by pressing or rubbing.
Some vegetables, such as carrots, are mechanically rubbed to peel them; Larger fruits and vegetables, such as apples, are cut into smaller pieces before being juiced. Citrus juice is obtained in a special way by squeezing each fruit separately. Squeezing provides a benefit to juice, as it can be bottled, concentrated, or pasteurized before being stored.

What does natural juice mean?

Natural juice is a product obtained exclusively from ripe, fresh, frozen or frozen fruits or vegetables. By law, natural fruit or vegetable juices may not contain preservatives, colorings or flavorings other than those obtained from the fruits or vegetables from which the product is made.
In addition, fruit juices should not contain sugars. The color and aroma always come from the fruit or vegetable from which the juice was obtained. That is why, for example, apple juice can have different flavors, depending on which apple it was made from – more sour or sweeter.

What kind of packaging?

Juices can be packaged in sterilized glass or plastic bottles, in cardboard packaging or in packages in jars. The juice is sterilized in glass jars by heating to about 80-90 °C for about 15 minutes. Juice packaged in other types of packaging is pasteurized in a pressurized pasteurizer for 15 seconds, then cooled quickly and poured into a sterilized package.
The general principle is: the shorter the pasteurization time, the higher the temperature and vice versa. The correct combination of temperature and time is selected individually depending on the type of fruit or vegetable. Because of the higher pH, vegetable juices require a higher temperature for pasteurization.

What can be added to the formula of commercial natural juices?

Commercial fruit juice is the closest processed form to fresh juice. This is due to the limited number of additives allowed for fruit juices. Certified additives include citric acid (up to 3 g/l), vitamins, minerals, tomato juice, salt, spices and herbs. Artificial flavors, sweeteners, dyes and preservatives are prohibited. As of October 28, 2013, fruit and tomato juices may not contain any sugars, including saccharin, glucose syrup, glucose-fructose syrup, glucose or fructose.

What are fruit mousse?

Mouse are products mainly obtained from fruit puree or fruit and carrot puree, baked, fresh or preserved. Puree is a product whose chemical composition is similar to the fruits or vegetables from which it is made.

One of the advantages of mousse is the content of fiber (pectin): it is present in mousse, it adds additional flavor, gives a sense of consistency. Mice are also a source of soluble fiber. 100 grams of mousse is equivalent to one serving of carrots and one fruit, which is one of the five recommended servings of fresh fruit or vegetables for immediate consumption.

What are the benefits of eating mousse?

Fruit mousse and puree benefits include a high fiber content, whether in soluble, pectin, or insoluble form, and made up of pieces of carrot or fruit cell walls (cellulose, lignin, and hemicellulose). The pectin contained in the mousse improves the flavor of the product and gives its consistency, and also provides soluble fiber. The fruits contain phenolic compounds from the bioflavonoid group.
Carrot mashed mousse contains beta-carotene, that is, provitamin A. Fruit mousse and puree contain valuable and essential elements, especially potassium, calcium and magnesium. Like fruits and vegetables, mousse also has a low protein and fat composition.

How is mousse produced?

Pureed fruit and vegetable mousses are products made from pasta of fruits or vegetables, sometimes with the addition of concentrated juice. 100% fruit and vegetable mousse contains only fruits and vegetables, and is likely flavored. Puree is made from vegetables and fruits such as carrots, bananas, apples, strawberries and apricots. The puree is obtained exclusively from healthy, ripe, fresh or preserved fruits and vegetables. It is obtained by fractionation, boiling and mechanical friction of fruits or vegetables, which results in a uniform, dense product, without inedible parts (seeds and pulp).

Pureed fruit and vegetable mousses are products whose chemical composition is similar to the fruits or vegetables from which they are made. Mouse is obtained by mixing fruit puree and usually carrot with concentrated juices to obtain the appropriate sensory parameters: acid extract and consistency. The mouse can be enriched with vitamins. The mousse is 100% without added sugar, and its sweet aroma comes from the puree and juices used. The color of the mousse is the color of the natural ingredients used: carrots or other fruits and vegetables, without added dyes.

What is the appropriate packaging for mousse?

Already prepared mousse and fruit or vegetable purees are pasteurized, cooled, and then packed into suitable tins. The technology for producing mousse and puree from fruits and vegetables almost completely retains the nutritional benefits of the fruits and vegetables from which they were produced and does not require the use of preservatives.

What are the types of juices?

Juices are divided into:

1. Raw materials:
– fruit juices,
vegetable juices,
Fruit and vegetable juices.

2. Consistency:
Puree juices/nectars – obtained by passing whole or peeled vegetables or fruits to a semi-liquid consistency. It contains important nutrients and dietary fiber that gives you a feeling of satiety. Smoothies are made from vegetables and are an important source of nutrients, with a low calorie count.
– cloudy juices – the production process does not go through the stage of compensation and filtration, so the juice contains the elements of opacity and normal density. These juices include fiber, pectin, phenolic compounds, and carotenoids.
– Clear/clear juices – pass through the filtering process, they do not contain fruit and/or vegetable pulp. This type of juice contains fewer biologically active compounds than thicker juices, but retains most of the vitamins and minerals.

3. Heat treatment:
– unpasteurized juices – juices that have not been kept by pasteurization, have a short shelf life, usually one to three days, and require constant refrigeration, from production to consumption (for example, juices with a shelf life of one day).
Low-temperature pasteurized juices – subject to heating at about 70 ° C, with a shelf life of at least several weeks.
– Pasteurized juices – subject to the heating process at 100 ° C, have a shelf life of up to several months, and can be stored at room temperature.

4. Types of semi-finished products:
– direct – NFC (not from the center) – juices obtained by pressing, squeezing or rubbing. Juices can be mashed, thickened, clear, pasteurized or just chilled. In the latter case, the juice has a low shelf life and must be refrigerated.
Reconstituted – obtained from concentrated juices or purees by adding the same volume of water as previously removed (evaporated) and possibly by adding flavoring from the same type of fruit or vegetable.

The use of concentrated juices has an economic justification, they reduce storage and transportation costs, balance the differences in the quantity and quality of different crops in different regions and establish the discrepancy of prices over the years with rich or, conversely, poor crops. The quality of the water used for the reconstitution must at least comply with the rules for drinking water. At least 50% of the water is removed from products manufactured for direct consumption. Juices are usually concentrated five or six times.

Why not spoil natural juices?

Juices are sterilized to give them the strength of fruits and vegetables while also increasing their quality and extending their shelf life.

What is the pasteurization process?

In the pasteurization process, the temperature of the product rises rapidly and then decreases. This process is completely safe, hygienic and similar to preparing canned food at home for the winter. However, pasteurization is different from the homemade process and due to the advanced solutions, it reduces the loss of temperature sensitive vitamins, mineral salts or macronutrients. The role of the process is to preserve the nutritional value, destroying microorganisms and enzymes at the same time, which would lead to the natural fermentation process, preserved in the juice.

Juice consumption in the European Union

In EU countries, juice consumption is 13.4 liters / person / year (by comparison, the common consumption of juices and nectars in the EU is 21 liters, 27 liters in the US, only 5 liters in South America and only 2 liters in the EU. Asia Pacific The Quiet, according to Liquid Fruit, AIJN Market Report 2014). Thus, the average European juice consumption is about 1.1 liters of juice per month, which is much less than what experts recommend: 200 ml of juice per day. Instead, an average Roman consumes one liter of natural juice per year. To follow the recommendations of specialists, the monthly consumption of juice should be much higher (about 6 liters).

Source: sucsimousse.eu

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