Abstract
Citrus juices contain a wide variety of chemical compounds, but none as prevalent as sugars or carbohydrates. Carbohydrates make up better than 80% of the soluble material in citrus juices, and of these soluble carbohydrates, half are in the form of sucrose. The sucrose molecule consists of one molecule of glucose and one molecule of fructose, as shown in Fig. 2–1. The other half of the carbohydrates in citrus juices consist of relatively even amounts of glucose and fructose, which result from natural enzymatic breakdown of the sucrose. Other carbohydrates play a minor role in overall juice composition. Because sucrose consists of one molecule of glucose and one molecule of fructose, the densities of aqueous solutions of sucrose mixed with equal portions of glucose and fructose are similar to the densities of 100% sucrose solutions.
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© 1991 Springer Science+Business Media New York
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Kimball, D. (1991). Brix and Soluble Solids. In: Citrus Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-3700-3_2
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DOI: https://doi.org/10.1007/978-94-011-3700-3_2
Publisher Name: Springer, Dordrecht
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