Reference for making blended fruit drink concentrate formulation
Good day members, I want to blend the concentrate below. The ingredients on the label is as shown. Can you please recommend a book for doing fruit juice and concentrate formulations. How would I go about calculating the quantities for this drink?
5L Blended fruit drink concentrate (Makes 80L – Dilute 1 Part concentrate with 15 Parts clean water)
Ingredients: Orange concentrate, Mango, Guava, Papaw & Banana Puree, Citric acid (E330), Ascorbic acid (E300), Stabiliser (E466), Non-nutritive K (E950), Anti foaming agent (E122), Colourants (E122), Flavouring.
Preservatives: Sodium benzoate (E211), Potassium sorbate (E202), Sodium Metabsulphite (E223)
Allergen: Contains sulphates
Attached Files
Send it to a lab.......................
there are some online calculators but you get what you pay for
It all should be based on your brix, acid and brix/acid ratio that you desire for the end product.
Good day members, I want to blend the concentrate below. The ingredients on the label is as shown. Can you please recommend a book for doing fruit juice and concentrate formulations. How would I go about calculating the quantities for this drink?
5L Blended fruit drink concentrate (Makes 80L – Dilute 1 Part concentrate with 15 Parts clean water)
Ingredients: Orange concentrate, Mango, Guava, Papaw & Banana Puree, Citric acid (E330), Ascorbic acid (E300), Stabiliser (E466), Non-nutritive K (E950), Anti foaming agent (E122), Colourants (E122), Flavouring.
Preservatives: Sodium benzoate (E211), Potassium sorbate (E202), Sodium Metabsulphite (E223)
Allergen: Contains sulphates
The problem you have is that the information here is an ingredients list, not a recipe. There are for example multiple ways to combine the different juices/purees to achieve the required 6% juice content, so there isn't enough information to work out which one is "correct".
Similarly for the additives:
Citric acid is usually used to achieve a specific Brix/acid ratio, and/or to reduce pH to a target level;
Ascorbic acid is used in variable quantities, depending on product, process etc;
Stabiliser will depend to an extent on the specific properties of the juices you're using and on the stabiliser itself. I'd suggest talking to the manufacturer.;
Sweeteners/colours/preservative levels are often determined by regulatory requirements in the country/countries in which the product is sold;
Antifoam is going to depend entirely on what it is an how it performs - again I'd speak to the manufacturer;
Flavours are a hugely complex area, so once again you'll need to discuss this with the flavour house from whom you source the products.
From the label I assume you're being asked to make an existing product for someone, so I'd also ask them for the full recipe!