Fruit Juice Colour
In response to such petitions, the FDA has authorized color additives that are made from certain plant materials in separate color additive regulations. Like all color additives in packaged foods, fruit juice and vegetable juice color additives must be declared in the ingredient label statement. I.
Introduction Fruit juice and vegetable juice can be used under certain conditions as color additives in food under 21 CFR 73.250 (fruit juice) and 21 CFR 73.260 (vegetable juice). The color additive "fruit juice" is defined in ยง 73.250 as the juice expressed from mature varieties of fresh, edible fruits, or by the water infusion of the dried fruit. Similarly, the color additive.
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Source Materials Under the color additive regulation, fruit and vegetable juice colors are expressed from "mature varieties of fresh, edible" fruits and vegetables or by "water infusion of the dried" fruits and vegetables. As there is no legal definition of a "fruit" or a "vegetable," it is generally accepted that it must be the edible part of a plant that is used for human. The color of a fruit juice is a direct indication of its quality.
Read our post for more information on measuring the color of fruit juices accurately. Principle The colour of a juice is an important quality criterion. In some juices a relatively light colour is expected for a good quality, such as apple or grape juices.
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However, in red/black juices a deep red/purple colour is expected in good quality juices. The colour of a juice can be determined spectrophotometrically by measurement of its absorbance or transmission in the visible region. Studies show that color is a critical factor in a consumer's purchasing decision and taste perception.
Getting consistent color in juices, dairy, sports drinks, beer, spirits and other liquids is an essential part of food production. However, it is difficult to control during production. The Food and Drug Administration is reopening the comment period on its draft guidance for industry: fruit juice and vegetable juice as color additives in food for 60 days to allow interested.
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The CIELAB method, an international standard in color analysis, enjoys widespread use in scientific research on fruit juice color because of its standardization and accurate representation of human color perception. Colour in Fruit Juices - Carotenoids The colour and appearance of a fruit juice is an important feature of its anticipated organoleptic quality. Generally, the preference will always be for a bright, fresh looking colour devoid of darkening or browning.
Colour in fruit juices arises from the presence of water or oil soluble pigments. The best way to measure the color of fruit juices is by using a spectrophotometer. Get objective results for your fruit juice measurements by calling us today!
