You often see the words “BRIX” in the product information section when buying products such as fruit, sugary drinks and especially wine.
Have you ever wondered what it is? What is it used to reflect? Is it used for all products or just some products? Is this Brix important for your health? Let's find out the answer with FASMPO in this article!
WHAT IS BRIX DEGREE?
Degree Brix (°Bx) is the most common scale for measuring dissolved solids. It is used to express the concentration (% by weight) or density of sugar in solution.
Brix degrees are guided according to measurement standard DLVN 351:2020
Brix level is effective in controlling sugar content in the food production industry such as:
- Make wine
- Beer production
- Production of refined sugar
- Processing honey and fruit juice.
- Milk processing.
- ……
FASMPO-Brix fresh coconuts
Each degree Brix (°1) is equivalent to a 1% sugar concentration when measured at 20°C. The solution has a Brix level of 10%, meaning that every 100g of solution contains 10g of dissolved solids and 90% water.
Because Brix degree is mostly just sugar concentration and acid concentration, to evaluate whether a fruit is sweet or sour we will use the sweetness ratio:
The following cases occur:
- The sweetness ratio = 2 means that the Brix level is twice as high as the acidity level, so at this time the sweetness is higher than the acidity level, so we have the feeling called "sweet and sour".
- The Sweetness ratio < 2 means the sweet part is less than the sour part, this fruit has a sour taste
- The Sweetness ratio > 2 means the sweet part is more than the sour part, this fruit tastes more sweet than sour. When the Acid level approaches 0, this fruit is almost completely sweet.
For example with fresh coconut
- A coconut has a Brix level of 14 and an acidity level of 8, so the ratio of sweetness = 14/8 < These 2 coconuts have a sour taste.
- A coconut has a Brix level of 14 and an acidity level of 1 have a sweet ratio = 14/1 > These 2 coconuts have a sweet taste.
So, how does coconut achieve a high sweetness ratio?
- If harvested too early, the coconut is still young, so the quality of coconut water will be slightly sour and not sweet.
- For coconut to have a sweet taste, it must be harvested at the right time. The best time to harvest coconut is after 7 - 9 months for fresh coconut and 12 months for dried coconut. At this time, the coconut has grown to a standard size that can be exported, the fruit quality is good for fresh water and the coconut meat is thick
Refer to products made from COCONUT exported by FASMPO at the link below.
Products: https://fasmpo.com/agriculture-products-en
Contact to FASMPO for good prices: https://fasmpo.com/information/contact