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Reference for making blended fruit drink concentrate formulation

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mmafanya

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Posted 23 January 2021 - 10:56 AM

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

 

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Scampi

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Posted 25 January 2021 - 02:02 PM

Send it to a lab.......................

there are some online calculators but you get what you pay for


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The Food Scientist

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Posted 25 January 2021 - 03:04 PM

It all should be based on your brix, acid and brix/acid ratio that you desire for the end product.


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pHruit

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Posted 25 January 2021 - 03:42 PM

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!


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