Fruit Nectars

Nectar is a product that is made out of finely sieved pulp, drinking water, sugar, citric acid, chemical preservatives and stabilizers. Besides this, the nectar has to go through the adequate treatment to make sure it stays conserved en hermetic containers.

Besides being widely accepted in the market, this product is easy to elaborate. In this site we will present the way to prepare pineapple, mango, peach and apple nectars and will additionally give general tips for the elaboration of how to make nectars from other fruits as well.

To elaborate fruit nectars, the following components are necessary:

Fruit: Nectar must be extracted from ripe, healthy and fresh fruit that are free of dangerous substances for a person’s health.

Sugar: Sugar is used to give the nectar the adequate amount of sweetness. The concentration of sugar is measured by a refractometer, which gives the degree of brix (percentage of soluble solids), or by with a densimeter, in degrees of baume or brix.

Preservatives: A preservative is any substance that is added to a food to prevent it from deteriorating. The most commonly used are sodium Meta bisulphite and or sodium benzoate.

Stabilizer: This is used to avoid the solids from separating and to give texture to the nectar. The most commonly used stabilizer is cellulose methyl carboxyl.

Citric Acid: This helps to regulate the acidity of the nectar, and is known as pH.

Fruit Nectars
Ingredients, Equipment and Materials	Quality Control
The Elaboration Process	Technical Norms
Whitening/Precooking	Defects in the Elaboration of Nectars
Dilution, PH and Brix Degrees	Hygiene in Fabrication and Manipulation
Filling and Containing	Cost and Price Determining
	Determining the Price
	Site Map

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