CHEMOMETRICS IN JUICES
The consumption of juices is widely extended around the world, being, in addition to a refreshing and healthy drink, an
Fruit juices are one of the healthiest and most nutritious food options in the world. Ensuring their quality, authenticity and nutritional value is one of the most important objectives in the process of making them and Sinatech contributes by providing specific, high-precision methods.
The official enzymatic methods recognized by the AOAC, AIJN and other official bodies are a guarantee of quality:
Method | Purpose |
|---|---|
Glucose, Fructose and Saccharose (EN 1140:1995, EN 12146:1997) | Technical maturity index; detection of adulterations |
D-Sorbitol (IFU num 62:1995) | Technical maturity index; detection of adulterations |
D-Lactic Acid (EN 12631:2000) | Fermentation detection |
L-Lactic Acid (EN 12631:2000) | Fermentation detection |
Citric and Isocitric Acids (UNE-EN 1137:1995, UNE-EN 1139:1995) | Product quality, adulteration detection, stability |
D- and L-Malic Acids (UNE-EN 12138:2000, UNE-EN 1138:1995) | Technical index, tampering detection |
Acetic Acid (UNE EN-12632:2000) | Fermentation detection; disinfection control; regulatory requirements |
Glycerol and Ethanol (IFU nº 77:2001, IFU nº 52:1996) | Fermentation detection; disinfection control; regulatory requirements |
Phosphorus (EN 1136:1994) | Composition control |
ENZYMATIC AND COLORIMETRIC METHODS FOR JUICE ANALYSIS
Industrial production of packaged juices is a global type industry with a turnover of around USD 100 billion and an
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