What is the minimum percentage of juice required in fruit squash?

✅Explanation:
According to food safety standards, fruit squash must contain a minimum of 25% fruit juice or pulp. This ensures a certain level of fruit content and flavor in the product.

• Fruit Squash:

• Definition: A fruit beverage containing:
At least 25% fruit juice or pulp
40-50% total soluble solids
1.0% acid
350 ppm sulphur dioxide or 600 ppm sodium benzoate as preservatives
Diluted before serving

• Common Fruits Used:
Mango
Orange
Pineapple

• Other Fruits for Squash:
Lemon, Bael, Papaya (using potassium metabisulphite (KMS) as a preservative)
Jamun, Passion-fruit, Peach, Plum, Raspberry, Strawberry, Grapefruit (using sodium benzoate as a preservative)