Concentrated Juice
Concentrated juice is fruit or vegetable juice from which most of the water has been removed by evaporation or membrane separation, leaving a viscous liquid of high soluble solids that is reconstituted with water before consumption.
The concentrate carries the same sugars, organic acids, minerals and pigments as the single strength juice, but at three to seven times the original strength. Soluble solids are stated in Brix, with clarified apple, pear and grape concentrates traded at 65 to 70 Brix, citrus at around 60 to 65 Brix, and pulpy tropical concentrates lower because viscosity limits how far they can be evaporated. Above roughly 65 Brix the water activity is low enough to suppress microbial growth, so most clarified concentrates are microbiologically stable without preservative when held cold.
Concentrate ships frozen in drums or pails, or chilled and aseptically filled into bag in box liners. It is fully miscible with water. The main quality risks over storage are non enzymatic browning, which accelerates with temperature and low pH, and haze formation from residual protein and polyphenol complexes in juices that were not fully clarified before evaporation.
We source bulk Concentrated Juice from top China manufacturers for our partners, working with several of them. The manufacturers are in Tianjin, Fujian and Zhejiang. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Viscous liquid, free from sediment and foreign matter |
| Colour | Characteristic of the fruit, within the agreed colour range |
| Flavour and odour | Typical of the fruit, no cooked, fermented or musty note |
| Soluble solids | 65.0 to 68.0 Brix at 20 degrees Celsius |
| Titratable acidity | Declared per fruit, expressed as anhydrous citric or malic acid |
| pH | 3.0 to 4.0 |
| Transmittance at 625 nm | 95 percent minimum, clear grade |
| Pulp content | Not detected, clear grade |
| Patulin, apple based | 50 micrograms per kilogram maximum |
| Lead | 0.05 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 100 cfu/g maximum |
| Yeast and mould | 10 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
Common Markets Grades
The primary split is between clear and cloudy grades. Clear concentrate is enzyme treated, fined and filtered so that pectin and suspended solids are removed, giving a bright liquid used where clarity is required. Cloudy concentrate retains stabilised pulp and is graded on turbidity and cloud stability rather than transmittance. Both are sold at declared Brix, with the acidity or the Brix to acid ratio specified alongside, since blenders buy on the ratio rather than on solids alone.
Aroma stripped and aroma added grades are traded separately. During evaporation the volatile fraction is recovered as an essence, and it can be sold back with the concentrate, sold separately, or omitted, which changes both price and finished drink character. Further distinctions cover organic certification, not from concentrate feedstock declarations, sulphited against unsulphited material, and colour grades measured as transmittance or on a colour card for apple and grape.
Applications
- Reconstituted juice drinks, where the concentrate is diluted back to single strength before pasteurisation and filling
- Juice blends and nectars, where clarified apple, pear or grape concentrate carries sweetness at low flavour cost
- Carbonated soft drinks and flavoured waters, where a small addition supports a fruit claim on the label
- Dairy fruit preparations and drinking yoghurts, where the low pH and high solids limit dilution of the base
- Jams, jellies and bakery fillings, contributing soluble solids and natural acidity
- Confectionery centres and fruit chews, replacing part of the sugar syrup with fruit derived solids
- Frozen desserts and sorbets, where concentrate supplies flavour without adding free water
- Sauces, marinades and glazes, where acidity and browning sugars build colour on cooking
- Alcoholic ready to drink products and cider blending, adjusting sweetness and acid balance
- Infant and toddler drinks, where low defect fruit and tighter contaminant limits apply
Brands Using Concentrated Juice
Widely-distributed consumer products that list Concentrated Juice on the ingredient label.
- OlipopClassic Grape Prebiotic Soda ↗The ingredient list for this prebiotic soda names concord grape juice concentrate, apple juice concentrate, quince juice concentrate and lime juice concentrate as its sweetening and flavouring base.Label verified 2026-08-31
- Wild TonicPersephone Jun Kombucha ↗This fermented jun kombucha lists pomegranate juice concentrate and cranberry juice concentrate among its ingredients.Label verified 2026-08-31
- Wild TonicHoney Ruby Cosmo ↗The ingredient statement lists pomegranate, strawberry, cranberry and lemon juice concentrates alongside honey and tea.Label verified 2026-08-31
- PiqueDaily Immune Elderberry Liposomal Vitamin C ↗This vitamin C sachet lists organic elderberry juice concentrate and organic apple juice concentrate in its ingredients.Label verified 2026-08-31
- PiqueVesper Non-Alcoholic Adaptogenic Aperitif ↗Organic tart cherry juice concentrate appears in the ingredient list of this non-alcoholic aperitif.Label verified 2026-08-31
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Concentrated Juice
Top Concentrated Juice manufacturers in China.
- GREEN FOOD SCIENCE AND TECHNOLOGY (TIANJIN) Co., Ltd.2 ingredients in the directory
- Zhangpu Dachuan Food Industry Co., Ltd.8 ingredients in the directory
- Zhejiang BaiHui Biotechnology Co., Ltd.3 ingredients in the directory
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States the standards of identity and the labelling rules for juice cover juice concentrate, and every processor operates a hazard analysis and critical control point plan under the juice regulation at 21 CFR Part 120, which requires a validated five log pathogen reduction. Labelling must declare the product as made from concentrate when reconstituted, and percentage juice content declarations apply to diluted beverages.
In the European Union the fruit juice directive, Directive 2001/112/EC as amended, sets out what may be called fruit juice from concentrate, the minimum Brix levels for reconstitution by fruit species, and the permitted treatments, which include aroma restoration and limited sugar removal but exclude added sugar in products labelled as juice. Contaminant limits apply, notably patulin in apple based products. Codex maintains a general standard for fruit juices and nectars with its own reference Brix table, and buyers apply the anti fraud authenticity testing regime, based on stable isotope and sugar profile analysis, as a matter of routine.
Manufacturing Process
Sorted and washed fruit is milled or crushed, then treated with pectinase and in some crops amylase to break down pectin and starch so that juice releases cleanly. The mash is pressed on a belt, screw or horizontal rotary press, or in citrus lines extracted with finishers rather than pressed. Raw juice is coarse screened and, for clear grades, held for enzymatic depectinisation, fined with gelatine, silica sol or bentonite, and clarified on a decanter and a diatomaceous earth or crossflow membrane filter.
Clarified juice is preheated and fed to a multiple effect falling film evaporator running under vacuum so that boiling temperatures stay low enough to limit thermal damage. Volatiles flashed off in the first effect are captured in an aroma recovery column and concentrated to an essence. The juice is drawn off at the target Brix, pasteurised on a plate exchanger, cooled and either frozen in drums or filled aseptically. Reverse osmosis is used ahead of evaporation on some lines to remove part of the water at ambient temperature and reduce heat load.
