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fruit juice

Fruit juice is a naturally derived flavoring agent known for its fruity taste, commonly used as a flavoring adjuvant in food formulations.

General Material Description

Fruit juice is a complex natural extract composed mainly of water, sugars, organic acids, vitamins, and aromatic compounds. It appears as a translucent to opaque liquid depending on processing and source fruit. The organoleptic character of fruit juice is predominantly fruity in flavor, contributing fresh and sweet notes to formulations. Common synonyms include juice extract and natural fruit flavor. This material is widely used as a flavoring agent and adjuvant to enhance sensory properties in beverages, confectionery, and other food products. The substance is documented in authoritative chemical databases such as PubChem, providing detailed compositional data and identifying its natural origin from various fruits through mechanical and enzymatic extraction.

Occurrence, Applicability & Potential Uses

Fruit juice occurs naturally in numerous fruit species and is often harvested through pressing, maceration, or enzymatic treatment. It is directly applicable as a flavoring agent in the food industry due to its defined sensory attributes and recognition as a natural ingredient. Typical uses are found in beverages, dairy products, confections, and nutritional supplements. Regulatory frameworks such as FEMA (US) recognize fruit juice as a safe flavoring substance under specific usage conditions. Its function includes imparting fruity notes, masking undesirable flavors, and contributing to mouthfeel in complex formulations. The broad acceptance of fruit juice reflects its biological origin and compatibility with diverse product types.

Physico-Chemical Properties Summary

Fruit juice generally consists of a heterogeneous mixture of water-soluble compounds including sugars, acids, and volatile aroma constituents, influencing its physicochemical profile. It is typically aqueous with variable pH based on fruit source, often mildly acidic which can affect stability in formulations. Its solubility and miscibility with other ingredients allow versatile incorporation in aqueous-based preparations. The presence of natural colorants and suspended solids contributes to its viscosity and appearance, factors considered during processing and quality control. Thermal sensitivity of certain aroma compounds requires careful handling during manufacturing. These properties collectively determine its behavior and efficacy as a flavoring agent in diverse product systems.

FAQ

What is fruit juice as used in flavor formulation?
Fruit juice used in flavor formulation is a natural liquid extract obtained from fruits, containing a complex mixture of sugars, acids, and aromatic compounds. It provides a characteristic fruity flavor and serves as a flavoring agent or adjuvant to enhance the sensory profile of foods and beverages. It is recognized for its fresh and sweet taste attributes and is often derived from commonly consumed fruits via mechanical pressing or enzymatic methods.
Where does fruit juice occur naturally and how is it utilized?
Fruit juice occurs naturally within the tissues of fruits, including apples, oranges, berries, and many others. It is harvested by pressing or extracting the liquid content from ripe fruit. In industrial settings, fruit juice is used primarily as a flavoring agent to impart natural fruity notes to a variety of consumable goods such as drinks, dairy products, and confectionery. Its natural origin and flavor characteristics allow it to blend well in formulations aimed at providing authentic taste experiences.
What are the regulatory considerations and sources for fruit juice in flavor use?
Fruit juice is regulated as a food flavoring substance under various regional standards, including FEMA (US), which stipulates acceptable usage levels and conditions. It is generally regarded as safe when used within recommended quantities in food and beverage applications. Sourcing typically involves reputable extraction methods from fresh fruit to preserve flavor integrity. Comprehensive safety profiles are available through databases such as the FDA Substance Registration System and PubChem, underscoring its accepted status and providing references for further toxicological information.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

Pubchem (sid):135328270
Publications by PubMed
Effects of dimethyl dicarbonate (DMDC) on the fermentation of litchi juice by Lactobacillus casei as an alternative of heat treatment.
Review of patents and application of spray drying in pharmaceutical, food and flavor industry.
Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.
Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.
Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters.
Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates.
Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice.
Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.
Effects of addition of alpha-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice.
Consumer liking of fruit juices with different açaí (Euterpe oleracea Mart.) concentrations.
Volatile organic sulfur-containing constituents in Poncirus trifoliata (L.) Raf. (Rutaceae).
Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
Alicyclobacillus spp. in the fruit juice industry: history, characteristics, and current isolation/detection procedures.
Purification, characterization, and substrate specificity of a novel highly glucose-tolerant beta-glucosidase from Aspergillus oryzae.
[Development and optimization of an isotonic sports drink].
Voluntary consumption of alcohol by baboons. Effects of flavor, concentration and temperature of solution.

Other Information

FDA Substances Added to Food (formerly EAFUS):View
FDA Listing of Food Additive Status:View
FDA Color Additive Status ListView
Wikipedia:View

General Material Information

Trivial Name fruit juice
FDA UNII Search
FDA Mainterm 977010-51-7 ; FRUIT JUICE

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Fruity
fruity, juicy
General comment Fruit juice

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents and adjuvants
Recommendation for fruit juice usage levels up to:
not for fragrance use.

Safety references

ClinicalTrials.gov:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0977010517