Professional calculators and reference materials for technologists working with concentrated juices and purees.
Professional algorithms for in-depth product quality analysis and process calculations.
How to use: This calculator works in two modes. In "Concentrate dilution" mode you enter the mass of available raw material (kg) and its Brix to find out how much water to add and how much 100% juice you will get as output. In "Purchase planning" mode you specify how much finished juice (kg) you need to produce, and the calculator will tell you the required amount of raw material (in kg and drums) and the volume of water to add.
Shows: Exact mixing proportions based on the dry solids balance to achieve the target Brix of the finished product.
* per EU Regulation 1308/2013
Drum weight and concentrate BRIX may differ between manufacturers.
For an objective calculation, please verify your input data
Calculation based on AIJN coefficients.
How to use: Select a preset from the list or enter the data manually: raw material acidity (per specification), concentrate Brix and the target Brix of the reconstituted juice (not below the EU regulation requirement).
Shows: The expected titratable acidity of the finished reconstituted juice. This is critical for taste control and quality compliance.
How to use: Enter the acidity value from the raw material specification (in %) and select the conversion direction. Different plants use different acids as a reference (most often citric or malic).
Shows: The acidity value recalculated as the equivalent of another acid (using international AIJN coefficients). Allows correct comparison of raw material from different suppliers.
How to use: Enter the colorimetric coordinates L* (lightness/brightness), a* (position between red and green) and b* (position between yellow and blue) obtained from a spectrophotometer or from a COA (certificate of analysis).
Shows: A visual projection of the raw material color on a monitor screen. Helps technologists remotely evaluate the shade of a juice or puree batch before it actually arrives at the plant.
How to use: Measure the Brix of the raw material with a refractometer (if it has no ATC function) and record the current sample temperature. Enter both values into the fields.
Shows: The corrected Brix value adjusted to the standard laboratory temperature (20°C). Helps avoid formulation errors when working with cold or hot raw material, using ICUMSA tables.
How to use: Simply enter the product's dry solids content on the Brix scale.
Shows: Instant conversion of the entered value to other popular density scales: Specific Gravity, the Baumé scale (for syrups) and the Plato scale.
How to use: Specify the Brix (dry solids content) of your product.
Shows: The physical density of the liquid (in g/cm³ or kg/l) at 20°C. This value is needed to convert formulations from mass fractions (kg) to volumes (liters), for calculating tank capacity and logistics.
How to use: Specify the sugar content (Brix of the reconstituted juice), total acidity and fruit type.
Shows: The sugar-to-acid index (Ratio) and the BrimA index (Brix minus Acid). BrimA takes into account the subjective physiological perception of taste by human receptors and compensates for high acidity with high sugar.
How to use: Design a drink formulation by entering the carbohydrate and salt content. The calculator instantly computes the estimated osmolarity and compliance with the ACSM and EFSA sports standards.
Shows: The estimated osmolarity (mOsm/L) based on the molar concentrations of sugars and electrolyte dissociation, assessing the drink's suitability.
A measure of the mass ratio of dissolved solids (mainly sugars) to water in a liquid. One degree Brix (1 °Bx) means that 100 grams of liquid contains 1 g of dissolved solids. According to AIJN standards, a minimum reconstitution Brix is set for each juice type (e.g., 11.2 for orange, 10.0 for apple).
It is the main indicator of flavor balance and technological (consumer) maturity of raw material. A high value (high ratio) is typical of sweet late-harvest fruit, a low one — of tart and acidic varieties. Most often used to describe citrus characteristics.
An empirical method for measuring the consistency and kinematic viscosity of thick products (fruit purees, tomato paste). Defined as the distance (in centimeters) the product flows under its own weight down the consistometer trough within a standard time (usually 30 seconds) at a fixed temperature (20°C). A low number means high product viscosity.
A critical characteristic for identifying product quality and authenticity. The Hunter scale (L, a, b) is widely used in the industry, where L is lightness, a is the red-green spectrum, and b is the yellow-blue spectrum. Specialized conversion tables exist between the Hunter, CIE L*a*b* scales and ICUMSA units (absorbance at 420 nm) for comparing data from different laboratories.
The ratio of the density of the juice under study to the density of pure distilled water at a standard temperature of 20°C. An SG value of 1.000 corresponds to pure water. It is a dimensionless quantity that allows quick determination of the dissolved solids concentration without complex laboratory tests.
Baumé degrees (°Bé): A historical density scale, originally developed for salt solutions but widely used in the production of syrups and concentrated juices. Approximately 1° Bé corresponds to 1.8% Brix.
Plato degrees (°P): A measurement standard in the brewing industry, practically identical to Brix. Shows the mass fraction of extract in 100 grams of wort. The difference between Brix and Plato appears only in the 5th-6th decimal place.
An indicator of the total content of all organic acids in juice. When titrated with alkali, the result is recalculated to the dominant acid depending on the raw material:
— Malic acid (L=0.067): Primary for apples, pears, stone fruits and grapes. Has a more persistent "green" taste.
— Citric acid (L=0.064): Predominates in citrus fruits, berries and pomegranates. Gives a clean, quickly passing sour taste.
The calculator uses a conversion coefficient between them, since GOST standards and international specifications may require different bases for calculations.
| Brix (°Bx) | Density (g/cm³) | Specific Gravity (SG) |
|---|---|---|
| 10 | 1.038 | 1.040 |
| 20 | 1.081 | 1.083 |
| 40 | 1.176 | 1.179 |
| 70 | 1.347 | 1.352 |
| Temperature | 10°Bx | 40°Bx |
|---|---|---|
| 10°C | -0.44 | -0.68 |
| 30°C | +0.47 | +0.72 |
* Full tables and conversion coefficients are available at the ANIX laboratory.
A product obtained mechanically directly from fresh fruit, subjected to deaeration and short-term pasteurization (HTST). It does not undergo a water evaporation stage, which preserves the native aroma, vitamin profile and trace element structure. A premium raw material segment.
A product with preserved natural pectins and finely dispersed pulp. When reconstituted, it has characteristic cloudiness and a fuller "body". Used for producing nectars and juices with pulp, where the natural fruit texture matters.
A concentrated juice that has undergone depecitinization and ultrafiltration. The process removes starch, pectins and suspended particles, ensuring the finished drink is clear and free of sediment during storage.
A product obtained by straining the edible part of the fruit through sieves with 0.4–0.8 mm openings. It is a not-from-concentrate product (not concentrated) and contains all the dietary fiber and cellulose of the original fruit.
Produced by gently evaporating moisture from natural puree in vacuum units until the target Brix is reached (usually 28–32%). Retains the high viscosity, taste and color of the original raw material while significantly reducing the logistics volume.
Multi-component compositions including concentrated juices, flavorings, acidity regulators, etc. Optimized for industrial drink production with stable taste and other indicators.
European regulation for fruit and vegetable juice products.
Code of practice of the European Fruit Juice Association. A benchmark of quality.
International standards for product safety management systems.
A voluntary system for verifying raw material authenticity and safety.
Certificates confirming raw material compliance with the religious canons of Judaism and Islam.
Certification of organic raw material produced without pesticides.
A hazard analysis and safety control system at all stages.
International quality standards. All products are declared.
The information and calculators presented in this section are for informational and educational purposes only. The calculations are based on publicly available scientific data and do not constitute a guide to action or official technological advice. The company ANIX shall not be liable for any direct or indirect losses arising from the use of these tools. For responsible production decisions, we recommend consulting qualified specialists and following current standards and regulatory documents.
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