If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -This paper aims to examine the effect of selected calcium salts on the colour, clarity and calcium content of fortified apple juice in extended storage. Design/methodology/approach -Apple juice was fortified with calcium lactate, calcium lactate gluconate, or anhydrous calcium gluconate and was processed along with an unfortified control juice. The bottled product was stored at 3 and 188C for 30 weeks, and was assessed for calcium ion concentration, colour and haze. Consumer acceptance of the juices was confirmed using sensory evaluation. Findings -Anhydrous calcium gluconate and calcium lactate gluconate are easily dissolved in apple juice and are as acceptable to consumers as the unfortified control juice. All three calcium salts remain in solution in apple juice after 30 weeks of storage. Originality/value -The paper shows that, unlike a number of commercially marketed, calcium-fortified beverages, these calcium salts stayed in solution in apple juice during extended storage. The ease of dissolution of anhydrous calcium gluconate and calcium lactate gluconate make them excellent candidates for commercial processing; their incorporation should cause minimal disruption to existing apple juice production practices.