Overview
ISO 24673:2021 titled Concentrated Date Juice - Specifications and Test Methods is an international standard published by the International Organization for Standardization (ISO). This standard specifies the essential requirements and test methods for concentrated date juice, a concentrated syrup extracted from date fruit (Phoenix dactylifera). It defines physicochemical, sensorial, and packaging criteria to ensure product quality and consistency.
Concentrated date juice is widely used as a natural sweetener and flavour enhancer in the food industry. It is valued for its nutritional benefits, preservation properties, and versatility. The standard supports manufacturers, quality controllers, and regulatory bodies by providing harmonized criteria and testing protocols, facilitating compliance and trade.
Key Topics
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Scope and Definitions
The standard covers concentrated date juice produced by removing water until the soluble solids content is at least 20%. It may be clear or turbid and is unfermented but capable of fermenting after reconstitution.
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Physicochemical Specifications
- Brix (soluble solids): 70 ± 2 g/100 g at 20 °C
- Acidity: Maximum 0.5 g/100 g
- Ash content: 1.5 to 3 g/100 g
- pH range: 4.0 to 4.5
- Density: 1.35 ± 0.05 g/cm³ at 20 °C
- Sulfur dioxide: Less than 20 ppm
- Sucrose: Less than 5 g/100 g
- Fructose/Glucose ratio: 0.5 to 1.5 g/100 g
- Hydroxymethylfurfural (HMF): Less than 10 ppm
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Sensorial Characteristics
- Appearance: Clear and viscous liquid
- Taste: Typical, free from off-flavors
- Colour: Colourless to yellow
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Test Methods
The standard references internationally recognized ISO and EN test methods for all requirements such as refractometric Brix determination, titratable acidity, pH measurement, ash content, and enzymatic sugar analysis, ensuring reliable and reproducible results.
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Packaging and Labelling
Packaging must use clean, food-grade materials that maintain the technological and sensory quality of the juice. Labelling requirements include product name, manufacturer details, batch number, net/gross mass, expiry date, and other purchaser-specific markings.
Applications
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Food Industry Sweetener and Ingredient
Concentrated date juice is used as a natural sweetening agent in various food products including ice cream, jams, jellies, soft drinks, desserts, teas, and coffees. Its sugar composition offers a healthier alternative to refined sugars.
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Nutritional Enhancement
The juice contributes nutritional value and flavor enhancement while maintaining product preservation without chemical additives, aligning with clean-label and health-conscious food trends.
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Quality Control and Compliance
ISO 24673:2021 supports manufacturers and laboratories in verifying product quality, ensuring consistency across batches, and meeting regulatory standards in international trade involving date juice concentrates.
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Trade and Export
The standardized requirements facilitate smoother import-export processes by harmonizing expectations about quality and labelling, reducing technical barriers and fostering global commerce.
Related Standards
- ISO 750 - Determination of titratable acidity in fruit and vegetable products
- ISO 1842 - pH determination
- ISO 2173 - Refractometric method for soluble solids
- ISO 5522 - Total sulfur dioxide content
- ISO 7466 - 5-Hydroxymethylfurfural (5-HMF) content measurement
- EN 1131, EN 1133, EN 1135, EN 1140, EN 12146 - Various test methods for density, formol number, ash, glucose/fructose, and sucrose content in fruit juices
- CODEX STAN 192-201 - General standard for food additives, relevant to clarifying agents and preservatives used in fruit juice processing
By adhering to ISO 24673:2021, producers and processors of concentrated date juice can ensure high-quality, safe, and standardized products that meet international market and consumer expectations. This standard plays a critical role in quality assurance, food safety, and the growth of natural sweetener alternatives in the global food industry.