Thu, 06/07/2018 - 20:07

Fruit Juices

Due to production and packaging processes, fruit juice often requires testing beyond that required for the whole fruit. We can determine product-specific additives, vitamin content and possible contaminations for fruit juices.

DLG Sensor Technology

Fruit-specific characteristics (such as growing region and season) and the production process can cause variations in the sensory characteristics of fruit juices. Our sensory experts can document these differences through sensory examination using preset test schemes (DLG or IFU). If undesired deviations are detected, the cause can be precisely determined with the help of standardized test specifications. Our experts have many years of experience in beverage technology and can assist you upon request with necessary corrective measures.

Microbiological Examinations

The production process of fruit juices must be sterile. Any germs in the product multiply rapidly and make the juice undrinkable.

Using meaningful analysis spectra, we examine the germ status of your product with respect to bacteria, yeasts and molds. In case of contamination, our experts can provide consultation.


Many consumers purchase fruit juices for their vitamin content.  The amount of naturally-occurring vitamins in fruit used for making juice varies considerably based on factors such as cultivation time, growing region, duration of storage and storage conditions. Therefore, the vitamin content must be continuously controlled. It may be necessary to add additional vitamins and strictly monitor their homogeneity in the product and their effect on the sell-by date.

We determine the amount of water-soluble and fat-soluble vitamins in your product using microbiological and instrumental test procedures.


Many different additives are used in producing fruit juices. We verify their compliance with the maximum permitted levels and can also test fruit juices for dyes, preservatives, emulsifiers, sweeteners, antioxidants and thickeners.