Other

20.09 Fruit juices (including grape must) and vegetable 'uices, unfermented and not containin added spirit, whether or not containing ad ed sugar or other sweetening ,,,el- d (+f - Orange juice : 2009.1 1 - - Frozen 2009.12 - - Not frozen, of a Brix value not exceeding 20 2009.19 - - Other - Grapefruit (including pomelo) juice : 2009.2 1 - - Of a Brix value not exceeding 20 2009.29 - - Other - Juice of any other single citrus fruit : 2009.31 - - Of a Brix value not exceeding 20 2009.39 - - Other - Pineapple juice : 2009.41 - - Of a Brix value not exceeding 20 2009.49 - - Other 2009.50 - Tomatojuice - Grape juice (including grape must) : 2009.61 - - Of a Brix value not exceeding 30 - - Other - Apple juice : 2009.71 - - Of a Brix value not exceeding 20 2009.79 - - Other - Juice of any other single h i t or vegetable : 2009.69 2009.8 1 - - Cranberry (Vaccinium rnacrocavon, Vaccinium oxycoccos, Vaccinium vitis-idaaa)juice 2009.89 - - Other 2009.90 - Mixtures ofjuices As regards juices, unfermented and not containing added spirit, see Note 6 to this Chapter. !I The fruit and vegetable uices of this headin are generally obtained by pressing fiesh, healthy and ripe fruit or vegeta les. This may be one (a;s in the case of citrus fruits) by means of mechanical " extractors " operating on the same mciple as the household lemon-squeezer, or by pressing which may or ma not be precede either by crushing or grinding for apples in particular) or by treatment wi& cold or hot water or with steam (e-g., tomatoes, lackcurrants and certain vegetables such as carrots and celery). f b The liquids thus obtained are then generally submitted to the following processes : (a) Clarification, to se arate the 'uice from most of the solids, by means of clarifying substances (gelatin, a bumin, in sorial earth, etc.) or of enzymes, or by centrifuging. P td (b) Filtration, often by means of filter plates faced with kieselguhr, asbestos, cellulose, etc. (c) De-aeration, to eliminate oxygen which would spoil the colour and flavour. (d) Homogenisation, in the case of certain juices obtained from very fleshy fruits (tomatoes, peaches, etc.). P (e) Sterilisation, to prevent fermentation. Various methods may be emplo ed, for example, pasteurisation rolonged or " flash "), electric sterilisation in mac ines fitted with electrodes, steri isation by filtration, preservation under ressure using carbon dioxide, refrigeration, chemical sterilisation (e.g., by means of sulp ur dioxide, sodium benzoate), treatment with ultra-violet rays or ion exchangers. 'p % As a result of these various treatments the fruit or ve etable juices-ma consist of clear, unfermented liquids. Certain uices, however (in particu ar those obtane8fmm pulpy fruits such as apricots, peaches an tomatoes) still contain part of the pulp in finely divided form, either in suspension or as a deposit. H The heading also includes juices, relatively few in practice, obtained from dried fruits provided that they are of a kind which contain juice when fiesh. One example is " prune juice ",extracted from prunes by heating with water for several hours in diffusers. The heading does not, however, cover the more or less liquid products obtained by the heating in water of fiesh or dried fruits (e.g., juniper berries, rose hips) which contain practically no juice; such products are generally classified in heading 21.06. The juices of this headin may be concentrated (whether or not frozen) or in the form of crystals or powder provi ed, in the latter case, that they are entirely or almost entirely soluble in water. Such products are usually obtained by processes involving either heat (whether or not in a vacuum) or cold (lyophilisation). f Certain concentrated 'uices can be distin ished from their correspondin non-concentrated juices on the basis of eir Brix value (see ubheading Note 3 to this chapter7. & d Provided they retain their original character, the h i t or contain substances of the kinds listed below, whether process or have been added separately : uices of this heading may from the manufacturing (1) Sugar. (2) Other sweetening agents, natural or synthetic, provided that the quantity added does not exceed that necessary for normal sweetening purposes and that the uices otherwise qualify for this heading, in particular as regards the balance of the di ferent constituents (see Item (4) below). t' (3) Products added to preserve the juice or to prevent fermentation (e.g., sulphur dioxide, carbon dioxide, enzymes). (4) Standardising agents (e-g., citric acid, tartaric acid) and products added to restore constituents destroyed or damaged durin the manufacturing process (e.g., vitamins, colouring matter), or to " fix " the flavour &.g., sorbitol added to powdered or crystalline citrus fruit juices). However, the heading excludes h i t juices in which one of the constituents (citric acid, essential oil extracted from the fruit, etc. has been added in such quantity that the balance of the different constituents as found in t e natural juice is clearly upset; in such case the product has lost its original character. I The vegetable juices of this heading may also contain added salt (sodium chloride), spices or flavomng substances. Similarly, intermixtures of the juices of fruits or ve etables of the same or different types remain classified in this heading, as do reconstitute juices (i.e., products obtained by the addition, to the concentratedjuice, of a quantity of water not exceeding that contained in similar non-concentrated juices of normal composition). However, the addition of water to a normal h i t or vegetable juice, or the addition to a concentrated 'uice of a greater guantiq of water than is necessary to reconstitute the original natural 'uice, results in diiuted products which have the character of beverages of heading 22.02. Fruit or vegetab -' le juices containing a eater quantity of carbon dioxide than is normally present in juices treated with that product (aerated %it juices), and also lemonades and aerated water flavoured with fruit juice are also excluded (heading 22.02). The heading also covers grape must for any use, rovided it is unfermented. As it has been submitted to much the same processes as other L i t juices, grape must is very similar to ordinary grape juice. It may be presented in the form of a concentrate or even of crystals (in the latter form, ~t is known in the trade as " grape sugar " or " gra e honey " and is used in fine bakery or confectionery for making gingerbread, sweetmeats, etcf;. Grape must partially fermented, whether or not fermentation has been arrested, as well as unfermented a e must, mith alcohol added, both having an alcoholic strength by volume exceeding 0.5 % vol., falls Reading 22.04. g The heading M e r excludes : (a) Tomato juice, the dry weight content of which is 7 % or more (heading 20.02). @) Fruit or vegetable juices of an alcoholic strength by volume exceeding 0.5 % vol (Chapter 22).