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JUICES

JUICES

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 nº 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
Picture o juices

CHEMOMETRICS IN JUICES

The consumption of juices is widely extended around the world, being, in addition to a refreshing and healthy drink, an
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Enzymatic methods for juice

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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