BS ISO 24673:2021 pdf download – Concentrated date juice — Specifications and test methods
This document specifies the requirements and test methods for concentrated date juice.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 750, Fruit and vegetable products — Determination of titratable acidity
ISO 1842, Fruit and vegetable products — Determination of pH
ISO 2173, Fruit and vegetable products — Determination of soluble solids — Refractometric method
ISO 5522, Fruits, vegetables and derived products — Determination of total sulphur dioxide content
ISO 7466, Fruit and vegetable products — Determination of 5-hydroxymethylfurfural (5-HMF) content
EN 1131, Fruit and vegetable juices – Determination of the relative density
EN 1133, Fruit and vegetable juices – Determination of the formol number
EN 1135, Fruit and vegetable juices – Determination of ash
EN 1140, Fruit and vegetable juices -Enzymatic determination of D-glucose and D-fructose content – NADPH spectrometric method
EN 12146, Fruit and vegetable juices – Enzymatic determination of sucrose content – NADP spectrometric method
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
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concentrated date juice
unfermented product, preserved exclusively by physical means, which is capable of fermenting after reconstitution
Note 1 to entry: Water is removed from the product until the product has a soluble date solids content of not less than 20 % mass fraction, from the unfermented but fermentable date juice.
Note 2 to entry: It may be turbid or clear. The concentrated date juice may be clarified by clarifying aid and filter (see CODEX STAN 192-201).
5 Test methods
The concentrated date juice shall be tested for conformity to the requirements given in this document and to the test methods given in Table 1.
6 Packaging and labelling
6.1 Packaging
The products shall be packaged in clean, food grade packaging material that is protected from contaminants. The packaging materials and process shall not contaminate the products, which can otherwise affect their technological, nutritional or sensory quality.
6.2 Labelling
The following particulars shall be marked or labelled on each container and case:
a) the name of the material, and the trademark or brand name, if any;
b) the name and address of the manufacturer or packer;
c) the batch or code number;
d) the net mass, or gross mass (according to the request of the importing country);
e) the producers;
g) the expiry date;
f) any other marking required by the purchaser, such as year of harvest and packing date (if it is known).BS ISO 24673 pdf download.