# The Fruit Juices and Fruit Nectars (England) Regulations 2013, Schedule 13: Minimum Brix levels for a fruit juice from concentrate

Extent: E+W

Column 1
Common Name of the Fruit
Column 2
Botanical Name
Column 3
Minimum Brix level
Apple (*)
Malus domestica Borkh.
11.2
Apricot (**)
Prunus armeniaca L.
11.2
Banana (**)
Musa x paradisiaca L. (excluding plantains)
21.0
Blackcurrant (*)
Ribes nigrum L.
11.0
Grape (*)
Vitis vinifera L. or hybrids thereof
Vitis labrusca L. or hybrids thereof
15.9
Grapefruit (*)
Citrus x paradisi Macfad.
10.0
Guava (**)
Psidium guajava L.
8.5
Lemon (*)
Citrus limon (L.) Burm.f.
8.0
Mandarin (*)
Citrus reticulata Blanco
11.2
Mango (**)
Mangifera indica L.
13.5
Orange (*)
Citrus sinensis (L.) Osbeck
11.2
Passion Fruit (*)
Passiflora edulis Sims
12.0
Peach (**)
Prunus persica (L.) Batsch var. persica
10.0
Pear (**)
Pyrus communis L.
11.9
Pineapple (*)
Ananas comosus (L.) Merr.
12.8
Raspberry (*)
Rubus idaeus L.
7.0
Sour Cherry (*)
Prunus cerasus L.
13.5
Strawberry (*)
Fragaria x ananassa Duch.
7.0
Tomato (*)
Lycopersicon esculentum Mill.
5.0
Notes:
1.
For those products marked with an asterisk (*), which are produced as a juice, a minimum relative density is determined as such in relation to water at 20/20 °C.
2.
For those products marked with two asterisks (**), which are produced as a purée, only a minimum uncorrected Brix reading (without correction of acid) is determined.

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Source: https://www.legislation.gov.uk/uksi/2013/2775/schedule/13 (the official version)
Page: https://openlegislation.uk/fruit-juices-and-fruit-nectars-england-regulations-2013/schedule-13
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.