Murray Valley Pineapple Juice – Ingredients & Processing – Pantry Audit


Murray Valley Pineapple Juice 2












Murray Valley Pineapple Juice ING





 Reconstituted Pineapple Juice (99.9%)

Reconstituted fruit juice is juice produced from a fruit juice concentrate. Like freshly squeezed juices, juice is produced from a juicing machine, which then has as much water removed from it as possible using heat –  to remove around 80% of the water content and reduce it to a to a concentrate.

Concentrate, if properly refrigerated or frozen can last for years. The primary reason for companies using reconstituted juice is economic transportation and to ensure availability all year round.

It differs slightly in taste to fresh juices, carrying a different texture and aroma. It is generally considered that enzymes are destroyed during the heating, boiling, and reconstitution process which is why some reconstituted juices have Vitamin C etc in the ingredients list. These extra ingredients can sometimes be the artificial versions


Acidity Regulator (330)

A weak organic acid also known as citric acid. It is a natural preservative/conservative and is used to add an acidic or sour taste to foods and drinks, as an antioxidant as well as enhancing the effect of other antioxidants, and also as an acidity regulator. Acidity regulators are used to alter and control the acidity or alkalinity on a specific level for processing, taste and food safety. Inadequate control of the pH can result in the growth of undesirable bacteria in the product that could be a potential health hazard.

It is naturally derived from citrus fruit, although commercial synthesis is by fermentation of molasses. Present in virtually all plants and has been used as a food additive for over 100 years.

Most people can manage citric acid (330) but a few react. In the Chemical Maze, there is a cautionary note for people with allergies or intolerances to MSG as it can provoke similar symptoms. Most citric acid is produced from corn and manufacturers do not always take out the protein which can be hydrolysed and create MSG (621) causing reactions in MSG-sensitive people. Stomach ailments, eczema, hives and other skin irritations may be a result for some people. Has been known to damage tooth enamel.


Flavour Antioxidant (300)

Also known as Ascorbic Acid or Vitamin C. Antioxidants in the 300 range slow or prevent the oxidative deterioration of foods.

As well as an antioxidant, it is also seen as a colour and preservative. Ascorbic acid is industrially synthesised from glucose, using a number of different biological techniques. Large doses can cause dental erosion, vomiting, diarrhoea dizziness, and could possibly cause kidney stones if more than 10g is taken. Should be taken under medical advice if suffering from kidney stones, gout or anaemia. Other names: l-ascorbic acid, l,3-ketothreohexuronic acid.

Wikipedia describes Ascorbic acid as a naturally occurring organic compound but also notes that the distinction between organic and inorganic carbon compounds, while useful in organising the vast subject of chemistry, is somewhat arbitrary



Query has been sent to Australian Pure Fruits  – the owners of the Murray Valley brand. Will keep you updated on response

General info:

none available on bottle apart from what is already discussed above



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