4 replies to this topic

[Piyush0680]

Gents,

I am looking for some information on methanol content(limit) in fruit juices or drinks. I have searched on internet related to it and was not much successful. It would be appreciated if anyone know about the limit of methanol allowed in fruit juice/drinks.

From the articles available on net and regulatory bodies, I understood that methanol is naturally present in fruits and the chemical is unavoidable in fruit products. How methanol is generated or produced in fruits....any idea?

Appreciate your view points and if anyone can share any experience on it.

Thanks & Regards,

Piyush Mishra

[Biss]

Hi,

Mthanol limit is Max. 50 ppm as per the USFDA limits.

[Piyush0680]

Hi Biss,

Thanks for forwarding the limit for methanol and appreciate if you can send me the link for the same. I tried earlier to find the acceptable level of the chemical but was not able to find it. Is this acceptable leve for fruits or fruit juices? Kindly clarify.

Thanks & Regards,

Piyush Mishra

[itay.sh]

I am looking for some information on methanol content(limit) in fruit juices or drinks. I have searched on internet related to it and was not much successful. It would be appreciated if anyone know about the limit of methanol allowed in fruit juice/drinks.

I do not know the limits for fruit products. Israeli law allowes up to 10PPM methanol for extraction levels (caused, for example, when using denatured alcohol).

On fruit products it is not relevant. Fruits has pectin, and pectins has methyl groups. The methyl groups tend to get hydrolized in acidic juices and increase natural methanol content. Still, pectin content is usually <0.5% in fruits, and large bulk of it is not methylated, total methanol is still not hazardous.

[Piyush0680]

Hi,

Yeah, I understand that methanol production from fruits is not harnful as the levels are too low. But what causes the hydrolysis of pectin in fruit? We got methanol in our fruit drinks i.e. Strawberry and mix mango fruit but not in mixed berry, orange and others. How can this happen?

I am not much of fruit specialist but as the articles what I read on net, I understood that methanol production would be more in orange fruits. If it's right then it brings the mystery to above query.

Appreciate your views on it,

Thanks & Regards,

Piyush Mishra