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Juice; Within the scope of "Turkish Food Codex Fruit Juice and Similar Products Communiqué"; It is defined as a solid, ripe, fresh or preserved cold or frozen product, obtained from the edible parts of a single fruit or more fruit mix, having the characteristic color, aroma and taste of the fruits and fruits from which it is obtained, which is not fermented but can be fermented.
It is divided into 4 groups by the Turkish Food Codex.
Fruit Juice: 100% fruit content.
Fruit Nectar: The rate of fruit it contains is 25-99%
Fruit Drink: The fruit rate it contains is 10-24%
Fruit Flavored Drink: The fruit rate it contains is 1-9%
Fruit juices are obtained directly from the fruit. In addition, it can be prepared by diluting the concentrate with water that is drinkable, which does not significantly affect the main composition and quality properties of the fruit juice, and by adding volatile flavorings separated during concentration.
If the fruit nectar; These are non-fermented products that can be prepared with fruit juice concentrate, fruit juice, fruit puree concentrate, fruit puree or a mixture of these with a fruit ratio of 25-99%.
Fruit drink; fruit juice concentrate, fruit juice, fruit pulp concentrate, fruit pulp and fruit syrup containing potable water, sweetener, acid and allowable amounts of additives.
Products that can be obtained from fruits other than fruit juice;
- Fruit juice concentrate: It is the product obtained by evaporating the natural water in fruit juice to reduce the volume up to 50%.
- Fruit pulp: It is a product obtained by separating the inedible parts of fruits such as skins and seeds and mechanically crushing them.
- Fruit pulp concentrate: It is a product obtained by evaporating the natural water in the fruit pulp so that the volume is reduced by 50%.
