Recently, the mysterious designation "homogenized" is often written on juice packages. At the same time, some people are alarmed, considering this term as a warning about GMO additives contained in products. However, what exactly is homogenized juice and how is it prepared?
What is homogenization
Homogenization is the process of bringing a product to a homogeneous structure using special equipment. During this process, all components of puree or juice are thoroughly crushed and mixed, resulting in a mass of homogeneous consistency at the output. This is due to the fact that lumps should not be present in thick fruit juice, since complementary feeding of babies begins with it and it should meet their physiological needs as much as possible.
The composition of homogenized juices includes all soluble and insoluble components of the chemical composition of the fruit: fiber, semi-fiber, fat-soluble pigments and protopectin.
Homogenized juice is packaged hot: the resulting mass is put into a vacuum apparatus and heated. In this case, the sterilization temperature ranges from 90 to 100 degrees Celsius. The homogenized juice is given a liquid consistency by grinding fruit raw materials to individual particles, the size of which does not exceed 30 microns. Due to the complete preservation of these constituent particles, the value of homogenized juices is higher than that of clarified drinks. For consumption, they are diluted with sugar syrup.
Benefits of Homogenized Juice
Since homogenized juices are produced under conditions that exclude contact with air, they do not oxidize polyphenols and other physiologically active components. The natural color of the juice and vitamin C in homogenized products are preserved thanks to the addition of 0.1% ascorbic acid. Grinding of washed and scalded fruits takes place in a special homogenizer, the pressure in which allows you to regulate the degree of grinding and concentrate the freshly squeezed juice.
In terms of composition, fruits are 85-90% water, 50% of which is removed during homogenization and returned during the production of juice, thus restoring its structure.
Homogenized juices are made from any fruit and contain natural organic acids such as ascorbic, citric, malic, and so on. Manufacturers often add tartaric or citric acid to such products for a more pronounced fullness of taste. It is not customary to add sugar to fruit homogenized juices, since raw materials from fruits are initially sweet, but some sugar and salt are still added to tomato juice (no more than 1.5% of the total mass).
