Science Buddies: "Ask an Expert"

Hi,
a part of my project is "preparing sugar free juice & hence preserving it for long time"
i would like to prepare fruit juices without sugar...
The sugars in the fruit juices leads to fermentation & spoil it...
some juices are having many vitamins & anti oxidants which cannot be preserved for long time due to fermenting action & not used by diabetic people...
how can i destroy, burn or absorb sugar from fruit juices to make it sugar free...
please give some ideas or resources that may leads to answer..
thank u.......

Hi,

That sounds like an interesting and definitely useful project. I know that there are already processes to crystallize and then remove sugar from various things -- personally I've never tried from fruit juice though. Try digging around a bit more; with just a quick google search of "removing sucrose from juice" returned a promising lead: http://www.ehow.com/how_7467739_remove- ... juice.html. Check that out and poke around for other methods of sucrose removal. Maybe for a project you could compare the types and try and find one that is most practical for home use or something.

Hi aelin
Its informative but i need exact crystallisation or extraction without affecting other contents ... in the link provided we could get how to extract sugar leaving rest as residues but my project is extracting all others usefull acids & vitamins & minerals leaving sugar as residue....

Hi, I was wondering if you could provide us with a little more background information on what your experiment/project? I think it might be helpful if we had a better understanding as to the scope of the project. I'm sorry I can't provide a method for removing the sugar from juices but I'm guessing it would be different depending on what type of fruit juice. Are you trying to compare the levels between more than one type? Also, could you tell me if you are looking to determine the effects of sugar on the fermentation process? I'm sorry that I can't be more helpful at this point. I do know that there are a couple of instruments used to help determine sugar levels. The brixmeter is commonly used by farmers to measure content levels in produce but I suppose that would only be useful in comparing sugar levels at different levels during the fermentation process. There is also a refractometer which I believe is rather expensive but maybe your school has one? A refractometer can help determine sugar concentration by measuring how much light is refracted in the sugar solution/juice.