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In India, a little over 60 % of fruit produced is used in fruit based beverages. There are different types of fruit beverages:
Fruit juice: This is a natural juice pressed out of a fresh fruit. This is unaltered in its composition during preparation and preservation. Ex. fresh juice and canned natural fruit juice.
Fruit drink: This is made by liquefying the whole fruit. At least 10 % of the volume of undiluted drink must be whole fruit. Ex. grape juice, apple juice and mango juice.
Fruit squash: This is made from strained fruit juice, sugar and preservative. This contains 25 % fruit juice and 45 % sugar. Ex. mango squash.
Fruit cordial: This is a fruit squash from which all suspended matter is completely eliminated by filtration or clarification. Clarification is done by the use of pectic enzymes or finning agents. The finning agents produce a flocculent which gradually settles carrying down with it colloidal suspension. Clarified juice can be preserved by using freezing technique, pasteurization or the addition of chemical preservatives such as sodium benzoate or potassium meta bisulphite. Ex. lime cordial. Clear juices can be prepared from banana and apple also.
Fruit punch: Fruit punches are made by mixing the desired fruit juices. This contains 25 % of total fruit juice and 65 % of sugar.
Fruit syrups: In fruit syrup only one type of fruit is used. These are concentrates of fruit juices preserved with sugar. The fruit is crushed to a coarse puree and left overnight for fermentation. This concentrates the flavour and causes the juice to separate from the solids. It is filtered. When this juice is heated with sugar it transforms into syrup. Proportions of 500 g sugar to ½ pint of juice will make the syrup of medium strength. It is thinned with water or soda water and served with ice. Fruit syrups can also be served with milk. To prevent the milk from curdling milk is poured into the syrup very gradually and the mixture is stirred briskly.
Fruit juice concentrates: This is the fruit juice which has been concentrated by the removal of water either by heat or freezing or by reverse osmosis.
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