Industry Glossary

Brix: The soluble solids that are the percentage of dissolved sucrose.
Brix / Acid Ratio: The maturity index based on the relationship between sugar level and acid level. The higher the ratio, the sweeter the product is.
Corrected Brix: The correction applied for brix, due to low refractometer reading, in juice containing high acid.
Refractometric Brix: Refers to the brix reading as measured by refractometer instrument.
pH: The indication acidity refers to the concentration of hydrogen ions. The pH level is important in relation to micro-organisms. Typical pathogenic micro-organisms will not survive at a pH below 4.
Aseptic: Heating the product in order to destroy any viable  micro-organisms, and filled into sterile container under aseptic conditions and sealed. Aseptically packed product does not need to be stored chilled for micro-biological reasons, but prolonged storage at high temperature leads to reduction in product quality.
Frozen Concentrate: Generally refers to products, which are not sterile, and stored below -18 °C.
Clarified: Juice can be clear or cloudy. Clarified juice is made by combination of enzymatic pre-treatment, followed by filtration.
Cold press: The use of membrane to extract raw juice /Oil.
This can be done under pressure via hydraulic press, belt press or traditional gradual press.
Pasteurization: Heat processing given to juice, with two main functions:

• Inactivation of any enzymes that could causes chemical and physical change in juice
• Destruction of micro-organisms capable of growing in juice during its life.

High Pressure Processing (HPP): Noun-thermal process that preserves the organoleptic properties of food product, extend shelf life and reduces the risk of food pathogens and food spoilage. The process is using pressure that is typically around 6000 bar, at holding time of one minute.
Alicyclobacillus (ABC): Genus of spoilage bacteria causing contamination of juices and other beverage products that cannot easily be contaminated by other microbes because of their high acid contents. With Alicyclobacillus spoilage, juice products develop a disinfectant – like odor and/ or flavour.
Patulin: Toxic metabolite formed naturally during the growth of a diverse range of micro-fungi (molds), which occur on many fruits, and it is mostly associated with apples.