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Information @ a Glance

  • Apple juice is a fruit juice manufactured by the maceration and pressing of apples.
  • Apple juice drinks have a fruit content ranging between 6 and 30 percent, and also include water, fruit aromas, sugar and, in some cases, food acids.
  • Apple syrup can be used as a garnish; tenderizer and meat marinade, or drizzled as a topping on desserts, pancakes or cereals.
  • Enzymes that can cause undesirable changes in flavor, color, and texture are naturally present in raw fruits. Canning destroys the organisms that cause spoilage and also inactivates the enzymes.
  • Production of fruit juice with enzymes is an essential practice in the juice industry throughtout the world, and apple juice is the most popular juice over all.
  • Fruit juices are produced and consumed for their refreshing character and nutritional qualities being rich in vitamins and minerals and having regulatory functions to the body systems; such as augmenting of alkaline reserve of the blood and proper functioning of blood vessels, including capillary, permeability and fragility as a result of contained falconoid.
  • The first step in any processing procedure is handling of the raw fruit. During this most critical step, there is a visual inspection of all apples by a trained inspector for "integrity and sanitary condition" and random testing for spray residues or mold. Apples not meeting processing standards should be rejected and appropriate personnel informed.
  • The future demand for processed and canned apple juice and syrup is a function of urbanization, income and change in the consumption habit of the population.

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