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DRINKABLE TOMATO JUICE
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DEFINITION
According to EEC regulation No 1599/84, tomato juice is the food prepared by squeezing fresh – round, mature tomatoes, from suitable varieties, having bright red colour, free from skin and seeds, duly chopped, pulped and refined.
GENERAL FEATURES
• Dry matter: not less than 5% and not exceeding 7% (values net from added salt) after 3 to 4 hours in oven. If tomato juice is obtained by diluting tomato paste, ingredients must be declared on the label: i.e. water and tomato paste, and any added salt and aromas; however in Italy “tomato juice” is only juice obtained directly from fresh tomatoes and not from concentrate; drinkable tomato juice obtained by dilution of tomato paste with water is allowed in other European countries at the condition that the label shows a fantasy name together with “tomato juice” in order to diversify natural juice having higher quality from blended juice.
pH value shall not exceed 4.5
• Mould count shall not exceed 60% of positive fields with reference to a sample at 7°Brix. For England and North America such limit is reduced to 40% of positive fields.
• The value of total sugars, as invert sugar, must be at least equal to 42% by weight of the dry matter net from added salt.
• Volatile acidity, as acetic acid, shall not exceed 0.4% by weight of the dry matter net from added salt.
• The tenor of mineral impurities shall not exceed 0.1% by weight of the dry matter net from added salt.
• Colour shall be a typical bright red .
• Product must be free from odours foreign to the product and have a pleasant smell, typical of a properly processed product.
• Taste shall be free from off flavours, particularly from caramelised or burnt taste.
• Texture shall be homogeneous and free from serum separation (liquid separation from pulp), free from skins, seeds, black spots and/or any other large fruit particles.
• Following ingredients are allowed to be added to tomato juice: natural salt, natural spices, aromatic herbs and/or their extracts, natural aromas, citric acid (for pH correction); lemon juice and ascorbic acid can be added too but only in tomato juice having dry matter lower than 7% and in any case in a volume not exceeding 0.03% of the weight of finished product.
PRODUCTION NORMS
The entire production cycle shall be accomplished in compliance with the highest sanitary standards. The entire production cycle shall be accomplished with the most advanced technology, and shall be completely under management control and supervision.
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