NATURAL CRITERIA OF VEGETABLE JUICES AND THEIR QUALITY DETERMINATION

This article analyzes international and national requirements for evaluating vegetable juice quality standards, emphasizing their importance in maintaining consumer trust and product authenticity. Juice adulteration remains a major issue in the food industry, as some manufacturers and suppliers use modern methods to replace original ingredients with cheaper substitutes to maximize profits. This practice complicates chemical analysis and quality assurance. To address these challenges and combat juice falsification in Kazakhstan, statistical guidelines have been developed to provide reliable benchmarks. While not official standards, these guidelines help regulate and organize the production of high-quality juices and juice-based products. In the competitive food market, studying the chemical properties of locally sourced vegetable juices is crucial for establishing natural quality indicators and ensuring authenticity. This study analyzed the physical and chemical properties of tomato juice from retail markets in Almaty using standard analytical methods. Key parameters, including soluble solids, chloride levels, cellulose content, titratable acidity, and formaldehyde concentration, were assessed. Formaldehyde content, an indicator of the juice’s amino acid composition and authenticity, should fall within 28–45 cm³ of 0.1 NaOH per 100 cm³. All 10 analyzed samples met this criterion, confirming their authenticity. The findings highlight the importance of standardized analytical methods in monitoring juice quality. Further research is needed to refine quality standards, ensuring consumers have access to authentic, high-quality products while fostering the development of Kazakhstan’s local juice industry.