National Heart Institute (IJN : Institut Jantung Negara) cheif dietician Mary Easaw-John said that the use of tartrazine (a food colouring : in yellow or orange) appeared to cause the most allergic reactions, particularly among asthmatics and those with aspirin intolerance.
She also said that the colouring "Sunset Yellow" causes people with aspirin intolerance to experience symptoms such as gastric upset, diarrhoea, vomitting, nettle rash and swelling of the skin.
Seeking interested parties to be part of Capville's family by joining us and be our State Distributors, District Stockists or Retailers/Agents. Kindly send your particulars and proposed business plan to us. Thank you.
Made from 100% Fresh Malaysian Fruits and not from concentrate and with out any artificial colouring or flavouring.
Glass provides the best product protection. Glass bottles ensure non-gas-permeability. This means external, undesired elements (such as oxygen) cannot get into the product, and nothing is able to escape from the bottle (flavour). This allows for full retention of flavor, content and aroma. Juices bottled in glass have the longest shelf-life and the consumer is able to see the contents of the bottle. With glass bottling, there is no migration of packaging materials into the product, as can happen with PET, carton or aluminum, having negative effects on product quality.
Glass is completely tasteless. According to a 2004 study by the Karmasin Institute for Motivational Research in Vienna, Austria, 72% of consumers find glass ideal packaging for organic products. They find glass to be hygienic, appetizing, recyclable, tasteless and practical. As far as enjoyment / refreshment, according to a study by the G.R.P. Institute for Rational Psychology in Stuttgart, Germany, packaging has a major influence on the enjoyment of a beverage. The test showed that juice in glass received the best ratings, and juice in PET and carton ranked much lower. Women, primarily, were found to rank juice in glass bottles much higher in areas of flavor, enjoyment and superiority.
Concentrated juice extract is approximately five times more concentrated than squeezed juice. Diluted with water, it is used to make frozen juice and many RTD beverages. Concentration is useful because it extends the shelf life of the juice and makes storage and shipping more economical. Juice is commonly concentrated with a piece of equipment known as a Thermally Accelerated Short-Time Evaporator, or TASTE for short. TASTE uses steam to heat the juice under vacuum and force water to be evaporated. Concentrated juice is discharged to a vacuum flash cooler, which reduces the product temperature to about 55.4° F (13° C). A newer concentration process requires minimal heat treatment and is used commercially in Japan. The pulp is separated from the juice by ultra-filtration and pasteurized. The clarified juice containing the volatile flavorings is concentrated at 50° F (10° C) by reverse osmosis and the concentrate and the pulp are recombined to produce the appropriate juice concentration. The flavor of this concentrate has been judged to be superior to what is commercially available in the United States and is close to fresh juice. Juice concentrate is then stored in refrigerated stainless steel bulk tanks until is ready to be packaged or reconstituted.
When the juice processor is ready to prepare a commercial package for retail sale, concentrate is pulled from several storage batches and blended with water to achieve the desired sugar to acid ratio, color, and flavor. This step must be carefully controlled because during the concentration process much of the juice's flavor may be lost. Proper blending of juice concentrate and other flavor fractions is necessary to ensure the final juice product achieves a high quality flavor.
Alkaline diets are a popular choice for people who want to achieve optimum good health. However, many people don't actually understand this diet or how it works. The concept is actually fairly simple - the diet just focuses on regaining the balance that was lost when man started to eat a more domesticated diet. Instead of focusing on foods that are high in sugar, simple carbohydrates (like white bread and chips) and fatty meat and dairy... an alkaline diet primarily moves the balance toward fresh fruits and vegetables, whole grains, wholesome protein sources such as beans and legumes, and healthy oils such as olive and pumpkin seed.
The USDA reports that Americans ingest an average of 20 teaspoons of sugar (caloric sweeteners such as table sugar and corn syrup) per day-twice the suggested limit. Huge increases in sugar consumption in recent decades can likely be linked to the proliferation of corn syrup and high-fructose corn syrup as sweeteners. (Nearly all processed foods contain at least one of these, largely due to their cheaper cost than table sugar and their ease of use in the food manufacturing processes.)
As public awareness of the harmful effects of sugar and corn syrup has increased, we have begun to look for ways to cut back on the sugar and corn syrup. However, we are a culture that loves our sweets. We still want to have our cake and eat it too, so to speak. Artificial sweeteners enjoyed popularity for awhile, but as evidence has mounted regarding their dangers, consumers are looking for healthier natural sweeteners.
Health-minded people often turn to fruit juice-sweetened products (such as juices, jams, and cookies) as a "healthier" alternative to those sweetened with sugar or corn syrup. It is generally assumed that if it's from fruit juice, it must be healthier, and that's an image food manufacturers aren't likely to argue with. However, what you see on the ingredient list is not necessarily what you get. In fact, much of the commercially used fruit juice concentrate (apple, pear, and white grape being the most popular) should hardly qualify as such.
Fruit juice concentrates come in different forms. Most people are familiar with frozen juice concentrates that people buy for reconstitution at home. Additionally, most juices you find on the shelves are reconstituted from concentrate. Juice concentration involves evaporating most of the water out of the juice, leaving most of the flavor, color and nutrients behind. Water is then added back in to reconstitute the juice. Concentrated juices are easier to store and have a longer shelf life as well. Not much to argue with there.
However, to make fruit juice concentrate into a production-friendly sweetener, it has to go through a lengthy and expensive process called "stripping". As the name implies, everything is stripped out of the juice: vitamins, minerals, color, flavor, etc. Then it goes through a deionization process similar to the one that turns cornstarch into corn syrup.
What's left is essentially glucose syrup-sugar water that looks and behaves a lot like corn syrup. It is sweet, but it is colorless, flavorless, and doesn't alter the pH of whatever is being sweetened, all of which are highly desirable in the manufacturing process. Although it no longer resembles anything close to a fruit juice concentrate, thanks to loopholes in the FDA's guidelines it is still considered a fruit juice concentrate. Marketers can still put "100% juice" or "no sugar added" on the package.
How can you tell if the product you buy has stripped juice concentrate or not? Manufacturers are not required to disclose how much of their juice concentrates are stripped, so there really is no effective way to know. However, a good rule of thumb is this-if you can't taste the fruit it has been concentrated from, then the concentrate has probably been stripped. The next time you reach for that raspberry juice blend, whose primary ingredient is pear juice from concentrate, you can pretty much guarantee that the pear juice has been stripped to remove the pear flavor.
If you buy fruit juice-sweetened products thinking that they won't affect blood sugar like table sugar does you are wrong. Stripped concentrates are nothing more than sugar syrup and have the same effect. They are absorbed just as quickly into the bloodstream and metabolized the same way. Add to that the complete lack of nutritional value and you've leveled the playing field with table sugar.
Are you really doing yourself a favor by choosing fruit juice concentrates over other sweeteners? Probably not. Sugar is still sugar, even if it goes by a healthier name.
Q:Most tetra packed fruit juice products state that they contain 'reconstituted' fruit juice... Whats does this mean?
A1:Reconstituted just means they take the water out and then put it back in. It is not as good for you as juice that has not had it's water removed and then added back again.
Now if you are talking about the ones that say juice "drink" on them, they are certainly not the healthiest choice for a beverage. No one needs extra sugar, colorings, and preservatives in their juice. Stay away from those and go for the ones that say 100% juice on them.
A2:The process of making concentrated fruit juice is to remove as much water as possible while preserving the nutritional qualities of it (or as many companies do it today, just to increase the sell by date).
Adding preservatives (the E-numbers) to a juice also makes it last for longer, as it delays the decay of the juice matter.
Reconstituting fruit juice generally means adding water back to the concentrated juice (diluting), as many companies just use the concentrated form of the juice for transportation and storage, while at the time of bottling the product it is "reconstituted".
A3:Reconstituted fruit juice is juice produced from a fruit juice concentrate. It differs slightly in taste to fresh juices, carrying a different texture and aroma. Like freshly squeezed juices, juice is produced from a juicing machine, which then has as much water removed from it as possible, reducing it to a to a concentrate. Many juice companies around Australia and around the world use the concentrated form of juice for transportation and storage, hydrating the concentrate (typically with 80% off water that was originally removed) only once it has arrived where it is to be packaged and distributed.
Frozen packets or tubes of reconstituted juice may also be purchased at your local supermarket. They can be stored in you home freezer for a number of years, leaving you with the the DIY job of adding the water when there is a need.
Kilang kami memerlukan bekalan tambahan buah markisa (buah susu) sehingga 1,500 kg sebulan. Kepada anda yang mempunyai bekalan sila hubungi kami melalui e-mail atau telefon.
To satisfy the growing demand for our Passion Fruit Juice and increase in production requirement, we invite serious planters of passion fruit cultivars who practices Natural Farming methods of cultivation i.e. free of any chemical residue from the use of chemical-based fertilizer and pesticide, to supply us up to 1,500kg of passion fruit a month. Kindly contact us for further information via e-mail at email@example.com or mobile number.
JAKIM's HALAL Certification Awarded to Capville Food (M) Sdn Bhd
No. Rujukan JAKIM / JAKIM's Ref. No. :
Halal certification benefits all consumers as it not only covers religious requirements but it also imposes strict hygiene practices. Capville Food (M) Sdn Bhd had undergone the following strict scrutiny of the qualifying steps to obtain the much respected Halal certification from Jabatan Kemanjuan Islam Malaysia / Department of Islamic Department Malaysia (JAKIM):
Document Evaluation .
The evaluation of application forms and supporting documents includes a detailed analysis of the company’s profile and registration, the local authority’s license, declared ingredients, name and address of manufacturers / suppliers of ingredients, original status of Halal ingredients, packaging material, manufacturing process and procedures, and Halal certification from suppliers.
On-site Inspection .
The on-site inspection of the premises has to be in accordance with those declared in the application forms and supporting documents. The site visit involves a meeting with senior officers of the company and questioning the production staff responsible for the hall requirements. The physical site inspection includes inspection of ingredients declared, storage of raw materials and finished products, cold rooms, processing plant – manufacturing flows and handling aspects during production, packaging materials, general hygiene, quality control and assurance practices. The discussion with the senior personnel of the company and the production staff responsible for the hall compliance is to confirm the observation findings and the necessary recommendation are duly endorsed as correct by the parties concerned.
Report Preparation .
Technical inspectors conducting the inspection and analysis had given a thumbs-up status of the application.
Evaluation Committee and Recommendation .
The report was then tabled and evaluated by the JAKIM committee for issuing Halal Certificate. The much respected and globally accepted HALAL certificates and permission to use the Halal Logo was granted to Capville Food (M) Sdn Bhd.