What is the correct drink to call nectar. Juice or nectar: ​​Roskachestvo told how drinks in packages differ

Today packaged juices are extremely popular among buyers. On the shelves of supermarkets you can find bright multi-colored packages of various sizes with all kinds of juices. But besides these drinks, in stores you can also see cardboard bags that say "nectar".

Many buyers, not knowing that nectar is not the same as juice, buy it and use it, thinking that they are getting vitamins and other useful substances with it. But in fact, this is a completely different product, very vaguely reminiscent of juice.

What is nectar

Nectar is a drink based on juice. But it is only 25-50% here. The remaining components are water, berry or fruit puree, sugar and citric acid. Here it is necessary to take into account the fact that from fruits such as, for example, kiwi, apricot or banana, due to their reduced juiciness, it is almost impossible to prepare one hundred percent juice. The taste of some juices is generally non-existent. For example, it is impossible to drink a currant drink in an undiluted state, since it has an incredibly tart taste. Therefore, in this case, the best way out is nectar.

Nectar is a product containing varying amounts of juice. Its percentage depends on the type of fruit used to make the drink. So, nectars from bananas, limes, all varieties of currants, sweet varieties of apples, papaya, lemons, passion fruit and guava should contain at least 25% juice. If nectars are made from plums, cranberries, thorns or rowans, then they must have at least 30% juice.

Strawberry, apricot, mulberry, raspberry, blueberry and cherry drinks must contain at least 40% juice. Peach nectar should contain at least 45% juice. And 50% juice content is noted in nectars from quince, unsweetened apples, pineapples, citrus fruits (except lime and lemon) and pears.

Useful features of nectar

Do not think that nectar is a very unhealthy drink. It also has its benefits and should definitely be included in your diet. So, nectar has a good effect on the condition of the skin. Due to the fact that nectars contain vitamin A, the skin will have an excellent condition - oily sheen and other problems will be eliminated.

Like juice, nectar regulates blood sugar levels. As part of these drinks, PP elements are noted, which have a beneficial effect on sugar adjustment. In addition, the use of the aforementioned liquids prevents the development of certain ailments - vitamin E contained in liquids contributes to the excellent functioning of the heart and thereby prevents the occurrence of many diseases associated with this organ. Nectars also have a positive effect on the strength and increase in bone growth.

Everything you need to know about juices

If everything is more or less clear with nectar, now it is necessary to find out what natural juice is. Natural is not the juice that is sold in stores in cardboard boxes, but the one that is prepared at home, immediately before use. Natural juices or fresh juices are drinks that are squeezed out of vegetables or fruits, and they do not contain any chemicals or preservatives in their composition. These are environmentally friendly products enriched with useful components and recommended for everyday use.

Natural juices, like nectars, can be made at home. They need to be cooked before you plan to use them. It is impossible for a freshly squeezed drink to “remain idle” for a long time. In this case, he will lose his useful qualities. The only exception is the beet composition. Due to the fact that such a product is enriched with destructive components, after cooking it is better to keep it in the refrigerator for a couple of hours.

Rules for drinking natural juices

In order for natural juice to bring as much benefit as possible, it must be drunk following some recommendations:

1. It is better to use it half an hour before a meal. Since the drink is absorbed rather quickly in an empty stomach, it will immediately enter into biochemical processes.
2. After eating, it is better to refrain from drinking such juices. Mixing with food, they will provoke the release of a large amount of gases in the intestines.
3. A natural liquid derived from fruits or vegetables is best drunk through a straw. And after using the product, it is recommended to rinse your mouth with water.
4. Juices from vegetables (the only exception is tomato juice) should be drunk in small portions, and beetroot drink is generally best diluted with water at first.

Juice drink

A juice-containing drink is also isolated, which is a product that contains only 10-40% of natural juice. Sugar, citric acid, artificial flavors, sugar substitutes, colors, pulp stabilizers and other food additives are usually added to such formulations. If this is a juice-containing composition from vegetables, then it still contains herbs, spices, pepper and vinegar. There are no vitamins in these drinks. But they can quench their thirst.

The best juice for our body is squeezed from fresh fruits or vegetables. Well, if it is cooked at home. Then we will not only know what is added to it, but also save the most valuable components. But not everyone has the right equipment at home, so many of us buy finished products in stores. Many packages are labeled “100 percent orange”, “no added sugar”, “fresh fruit”, etc. But are these drinks really as natural as we think they are?

Juice

By definition, juice is a natural drink made usually from fruits, less often from vegetables. An example is orange juice, which is an extract from the fruit of the orange tree.

Juices can be made both at home and on an industrial scale. Drinks prepared in this way contain many healthy vitamins and other components that improve well-being. Juices are protected from spoilage by pasteurization. They can be used directly for drinking or as an additive to water and tea.

Most of the juices currently available on the market are made from fruit concentrate. Often they cause mistrust among consumers. A good juice should be 85-100 percent fruit. If the addition of sugar does not exceed 15 g per liter, then the manufacturer should not mention this on the packaging. But if the amount of sugar is much greater, he is obliged to post information about it. According to the norms, sugar and simultaneously oxidizing substances cannot be added to the juice. All juices can be enriched with vitamins (eg C, E, beta-carotene) and minerals (eg calcium, magnesium, potassium). It is forbidden to add artificial flavors, dyes, preservatives.

Nectar

Nectar is a fruit drink made from fresh or concentrated juice diluted with water and sugar or food acids. According to international rules, nectar cannot contain additives in the form of dyes, flavors and preservatives. The maximum sugar content (natural and added) is 200 grams per liter. You can use sweeteners instead of sugar. The minimum content of juice in nectar is determined by the rules and is:

• 50% for apples, pears, oranges, peaches and pineapples;
• 40% for blackberries, raspberries, strawberries, cherries, apricots;
• 35% for cherries;
• 30% for plums, gooseberries and cranberries;
• 25% for currants (black, white, red), lemons, bananas, pomegranates, mangoes, papaya, guava.

Drink

Drinks must contain at least 20% fruit, and the presence of water, sugar, citric acid, as well as other food additives, such as flavors, artificial colors, is acceptable. Drinks, unlike juices, are among the cheapest in their category. The most popular drinks are orange, apple, multivitamin, packaged in cartons, plastic and glass bottles. Fruit drinks also include products that, despite the high content of juice (above the norm required for nectar), contain additives permitted for drinks, and prohibited for the production of juices and nectars. We are talking about flavors, colors, natural and artificial preservatives, artificial sweeteners.

We must be aware of this and know how juices, drinks and nectars differ from each other. Juices made at home have the largest number of useful properties. They quench thirst, are a rich source of vitamins, minerals and fiber, contain antioxidants that protect against damaging free radicals.

The nutritional value of juice depends on its type. Opaque juices with pulp or pieces of fruit are best in this regard. Transparent ones lose some of the vitamins and minerals, as well as most of the fiber. More nutrients can be found in juices than in nectars. Vegetable juices are superior to fruit juices in the amount of iron, magnesium, calcium, and beta-carotene. Especially a lot of beta-carotene is found in carrot juice, tomato juice is a treasure trove of potassium, just like beetroot juice, which contains a lot of folic acid and fiber.

When choosing juice or nectar, we should study the manufacturer's information, in particular, whether the drink is made from concentrate or fresh fruit. Not far from the name, the minimum fruit content should be indicated, as well as information about whether the product has been sweetened. The label indicates the expiration date, nutritional value, storage conditions, the name of the manufacturer. The more data there is, the more confident we will be that we are buying a good product.

Increasingly, on juice boxes, instead of the usual “juice”, you can read “nectar”. Are there any differences between them, and is a drink with a wonderful, almost fabulous name as useful as a more familiar juice? This question is asked not only by young mothers who strive to buy only the best for their child, but also by everyone who is more or less concerned about their health. Therefore, consider the main differences between juices and nectars.

If the box or jar says " juice”, which means that the package contains a drink that is obtained in one of three ways. The first method is direct extraction of juice from fruits or vegetables. In this case, industrial production uses preservatives to increase the shelf life. The second way is to recover the juice from the concentrate. That is, the fruits are pressed, then the resulting concentrate is transported to the direct place of production and poured into containers, adding the amount of water that was previously withdrawn to obtain the concentrate. Sugar may be added to the reconstituted juice, as evidenced by the packaging. The regulatory documents stipulate that the percentage of fruit (vegetable) juice in a drink called "juice" cannot be lower than 85%.
Nectar- This is a product based on juice. But only the percentage is somewhat different - 25-50% juice, and the rest of the ingredients are water, sugar, citric acid, fruit or berry puree. It is also necessary to take into account the fact that it is simply impossible to prepare one hundred percent juice from many fruits, such as banana, apricot or kiwi, due to the low juiciness of these fruits. In addition, the taste of some leaves much to be desired, for example, currant juice cannot be drunk undiluted, as it has a very tart taste. That is why nectar in this case is the best option.

Thus, TheDifference.ru found the following differences between juice and nectar:

The composition of the juice should contain at least 85% fruit or vegetable concentrate, while the content of juice in nectar ranges from 25 to 50%.
Juice, even reconstituted, contains little or no preservatives, colorants, and sugar. Whereas nectar contains citric acid, puree and a sufficient amount of sugar.
Nectar can be made from almost all fruits, while 100% juice is squeezed only from watery ones.

Currently, in the regulatory framework of the CIS countries, there is a significant difference in the terms and definitions of "juice", "nectar", "juice drink".

Juices

In the European classification, juice is recognized as a liquid that contains from 85% to 100% juice (15-150 grams of sugar or an acidifier per liter is allowed).

Juices are usually divided into the following categories:

1.Natural freshly squeezed juices

You usually make such juices yourself, say, from fresh oranges. The use of such juice is only useful immediately, because after 10 minutes it loses all its vitamins. Of course, of all juices - the best and most useful, it does not contain any additives and sugars.

2.Juices of direct extraction

Preservatives and coloring agents may contain commercially produced direct juices. The technology for making such juices is quite simple: they are obtained directly from fruits and vegetables and sterilized to increase their shelf life.

3. Reconstituted juices

Such juices are made from a concentrate with the addition of water. This juice is produced in several stages:

1. Water is extracted from fruits. On the one hand, this is good, as it greatly facilitates storage and transportation.

2. When the juice is poured into the bottle and bags, the same amount of water is added to it again.

3. Sugar may be added to such juice. This must be indicated on the label. It is this type of juice that is most often found in our trade.

Juices are also divided into clarified, unclarified and with pulp.

For getting clarified juice remove all small particles by straining, filtering, settling. It can also be processed with enzymes.

Unclarified juice is a juice without pulp, but containing a natural appearance with sediment and viscosity.

Juice with pulp- such juices contain finely ground particles of pulp, that is, all active substances. Such juices are mainly made from pears, apples, cherries, plums, apricots and peaches. Sugar is added to juice to improve its taste. Cherry, blueberry, blueberry, raspberry juices without sugar are very acidic.

nectars

Nectar contains from 25 to 50% juice, water, sugar, citric or ascorbic acid, fruit or berry puree. Juices in nectars can be mixed and most often reconstituted from concentrate.

Their minimum shares depend on the type of berries and fruits, which is strictly regulated by GOST.

Not less than 25% juice in nectars from passion fruit, black, white and red currants, bananas, guava, papaya, lemons and limes, sweet apples.

Not less than 30% juice - in nectars from blackthorn, plums, mountain ash, cranberries.

Not less than 35% juice - in nectars from cherries and mangoes.

Not less than 40% juice - in nectars from rose hips, cherries, blueberries, raspberries, apricots, strawberries, mulberries. At least 45% of the juice is in peach nectars.

Not less than 50% juice - in nectars from quince, apples, except for sweet ones, pears, citrus fruits, except for lemon, lime and pineapples. By the way, it is impossible to make 100% juice from some fruits and vegetables because of the mushy state of their pulp.

Morses

Morse- liquid product from frozen berries. According to GOST, it must contain at least 15% juice or berry puree. It can also be made from concentrated juice.

Such drinks should contain 10 percent or more juice. If lemon and orange, then at least 5.

Many experts recommend choosing juices with low sugar content and minimal processing. In particular, these are unclarified juices. In addition, they contain a natural component - pectin, which is able to remove various metals harmful to the body from the body, lowers the level of cholesterol in the blood.

The ideal option is to drink freshly made juices, rather than juices with a six-month shelf life. the presence of pulp in juices is a good sign, since fruit pulp contains a large amount of various nutrients.

Nutritionists divide juices into cleansing, nourishing and antioxidant (antioxidant).

Purifying: apple, cabbage, celery, morov-apple-beet, juice from germinated grains of wheat and other cereals. The addition of lemon to sweet juices is recommended.

Nutrients: melon-banana, banana-mango, melon-strawberry, mango-pineapple. These sweet exotic fruits produce little juice, so you can add juicy strawberries, kiwis, raspberries and other sweet berries.

Antioxidant: apricot-strawberry, tomato, orange-grapefruit, orange-carrot, apple with red currant.

In short, all fruits and berries that are high in vitamin C can be used.

It is useful to recall some rules for the use of natural freshly prepared juices. You need to drink them on an empty stomach or between meals - an hour and a half before or after a meal. Alternate sour citrus juices with alkaline ones - carrot or, for example, cabbage. Add 1-2 teaspoons of vegetable oil to carrot and tomato juice. As you know, the carotene contained in them is well absorbed only in combination with fats.

In addition, when choosing juice, nectar, fruit drink, juice-containing drink, be sure to check the quality of the packaging: it must be solid, not torn or wrinkled, all printed information must be clearly visible, readable and clear. Also, all products must have registered trademarks.

Currently, in the regulatory framework of the CIS countries, there is a significant difference in the terms and definitions of “juice”, “nectar”, “juice-containing drink”.

JUICE according to the European classification is defined as a liquid that contains from 85% to 100% juice (15 - 150 grams of sugar or an acidifier per liter is allowed).

Juices can be divided into three categories:

1. Natural fresh juices
These include, for example, orange juice, which you make yourself from fresh oranges. You need to drink such juice immediately, because after 10 minutes there are practically no vitamins left in it. Of course, this juice is the best, the most useful, it does not contain any sugars or any additives (unless you add them yourself).

2. Juices of direct extraction by industrial production (directly obtained from fruits and vegetables) and sterilized to increase the shelf life. Such juices may contain preservatives and colorants.

3. Reconstituted juices - juices made from concentrate with the addition of water. This juice goes through the following procedure - water is extracted from the fruit, which facilitates storage and transportation, and when the juice is bottled and bagged, the same amount of water that was extracted is again added to it. If sugar has been added to such juice, then this should be indicated on the label. The fruit content in this juice is 100%.

It is the latter type of juice that is most often found in our trade. Juices are also divided into clarified, unclarified, with pulp.

Sugar is added to juice to improve its taste. For example, cherry, blueberry, blueberry, raspberry juices without sugar are very acidic.

NECTAR contains 25-50% juice, water, sugar, citric or ascorbic acid, fruit or berry puree. Juices in nectars can be mixed and most often reconstituted from concentrate. Their minimum shares depend on the type of berries and fruits, which is strictly regulated by GOST.

At least 25% juice in nectars from passion fruit, black, white and red currants, bananas, guava, papaya, lemons and limes, sweet apples.

Not less than 30% of juice - in nectars from blackthorn, plums, mountain ash, cranberries. At least 35% of the juice is in cherry and mango nectars. Not less than 40% of juice - in nectars from rose hips, sweet cherries, blueberries, raspberries, apricots, strawberries, mulberries. Not less than 45% of juice - in nectars from peaches. Not less than 50% of juice - in nectars from quinces, apples, except for sweet ones, pears, citrus fruits, except for lemon, lime and pineapples.

By the way, it is impossible to make 100% juice from some fruits and vegetables because of the mushy state of their pulp.

MORS - liquid product from fresh and frozen berries, which contains at least 15% berry juice or puree. Fruit drink can also be made from concentrated juice.

And yet, choose juices (and only juices!) with a low sugar content and minimal processing (unclarified). Unclarified juices also contain the natural polysaccharide pectin. It is able to bind ions of heavy metals, radionuclides and remove them from the body. It can also lower the level of cholesterol in the blood, but for this juice you need to drink a lot. It is best, of course, to drink freshly prepared juices, and not with a six-month or more shelf life. The presence of pulp in the juice is desirable, because. Fruit pulp contains a wide variety of nutrients.

Nutritionists divide juices into cleansing, nourishing and antioxidant (antioxidant).

Purifying: apple, cabbage, celery, morov-apple-beet, juice from germinated grains of wheat and other cereals. The addition of lemon to sweet juices is recommended.

Nutrients: melon-banana, banana-mango, melon-strawberry, mango-pineapple. These sweet exotic fruits produce little juice, so you can add juicy strawberries, kiwis, raspberries and other sweet berries.

Antioxidant: apricot-strawberry, tomato, orange-grapefruit, orange-carrot, apple with red currant. In short, you can use all fruits and berries with a high content of vitamin C. It is worth recalling some rules for drinking natural freshly prepared juices. You need to drink them on an empty stomach or between meals - an hour and a half before or after a meal. Alternate sour citrus juices with alkaline ones - carrot or, for example, cabbage. Add 1-2 teaspoons of vegetable oil to carrot and tomato juice. As you know, the carotene contained in them is well absorbed only in combination with fats.