Concentrated Jujube Juice
Concentrated jujube juice is the juice of the fruit of Ziziphus jujuba, the Chinese red date, concentrated to a high solids syrup used as a sweetening and flavouring base in beverages and in traditional tonic products.
Jujube differs from most juice fruits in that the commercial raw material is usually the dried fruit rather than the fresh crop. Dried jujube carries 70 percent or more sugar on a dry basis, mainly glucose, fructose and sucrose, together with soluble dietary fibre, polysaccharides and a low level of organic acid. The resulting juice is therefore sweet and low in acidity, with a pH around 4.5 to 5.2, and it is that near neutral pH that makes jujube concentrate a poor stand alone acid drink base and a good blending partner for sharper fruits such as hawthorn or sour jujube.
The characteristic flavour is caramel and dried fruit rather than fresh fruit, because Maillard and caramelisation reactions during drying and extraction generate it. Concentrate is a dark brown, very viscous liquid traded at 65 to 72 Brix. It is fully water miscible when warmed and is stable in storage, since the water activity at that solids level suppresses microbial growth.
We source bulk Concentrated Jujube Juice from top China manufacturers for our partners. The manufacturers are in Hebei. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Very viscous liquid, free from sediment, clarified grade |
| Colour | Dark amber to deep brown |
| Flavour and odour | Sweet caramelised jujube, no scorched or sour note |
| Soluble solids | 65.0 to 72.0 Brix at 20 degrees Celsius |
| pH | 4.5 to 5.2 |
| Total sugar on dry basis | 70.0 percent minimum |
| Titratable acidity as citric acid | 1.5 percent maximum on concentrate |
| Sulphur dioxide | Not detected |
| Lead | 0.05 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 100 cfu/g maximum |
| Yeast and mould | 20 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
The basic grades are clarified concentrate, filtered bright for clear drinks and syrups, and unclarified or pulp containing concentrate, which retains fibre and body and is used in thicker tonic drinks. Both are traded at declared Brix, most commonly 65 or 70, with the higher solids material preferred for onward drying and for confectionery.
A separate grade line runs on colour and cooking level. Lightly processed concentrate is amber and retains more fresh fruit character, while long boiled material is near black and tastes of caramel, and buyers specify which they want against a colour reference. Jujube extract sold on polysaccharide content is a further grade traded into the supplement market. Dried jujube powder, spray dried from the same concentrate onto maltodextrin, is a related product rather than a grade of the juice itself.
Applications
- Jujube and red date drinks, reconstituted to single strength for bottling
- Herbal tonic beverages, blended with goji, longan, ginger or brown sugar
- Sweetening base for juice blends, adding solids and caramel notes without added sugar declaration
- Milk teas and dairy drinks, where the caramel character survives dilution in milk
- Jujube syrups and pastes sold for direct culinary use
- Confectionery centres, chews and fruit bars, replacing part of the glucose syrup
- Bakery fillings and steamed bun pastes, contributing colour and sweetness
- Dietary supplement liquids and instant granules specified on polysaccharide content
- Sauce and braising bases, where the reducing sugars build colour on cooking
China Manufacturers of Concentrated Jujube Juice
Top Concentrated Jujube Juice manufacturers in China.
Hebei Hongfeng Food Co., Ltd.6 ingredients in the directory
HeBei PeiRan Century Nutritional Food Co., Ltd.5 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
Jujube fruit is a conventional food with a long history of consumption, and its juice is handled in the European Union under the general food law and hygiene framework, with the fruit juice directive applying where the product is presented as a fruit juice or juice from concentrate. Importers verify the position of any specific preparation against the Commission novel food catalogue before first placement, since preparations differing from the traditional juice may be assessed differently from the fruit itself.
In the United States jujube juice and jujube juice concentrate are marketed as conventional food ingredients under the Federal Food, Drug, and Cosmetic Act, with no food additive listing required because the material functions as a food rather than as an additive, and packaged juice production falls under the hazard analysis and critical control point requirements of 21 CFR Part 120. Codex addresses the material through the general standard for fruit juices and nectars. Heavy metal and pesticide residue limits of the destination market apply, and sulphite treatment during fruit drying has to be declared where it has been used, which is why sulphite free status is normally specified for export lots.
Manufacturing Process
Dried jujube fruit is graded, washed and destoned, then extracted with hot water in a countercurrent battery of extraction tanks or columns, with fresh water entering the most spent fruit and the strongest extract drawn from the freshest. Countercurrent operation matters here because jujube flesh holds its sugars tightly and single stage extraction leaves a large part of the yield in the spent solids. Where fresh fruit is used instead, it is milled, enzyme treated with pectinase and pressed in the conventional way.
The raw extract is screened and centrifuged to drop the fine pulp, then, for clarified grades, treated with pectinase and amylase, fined and filtered on diatomaceous earth or a crossflow membrane. The clarified liquid is concentrated in a multiple effect falling film evaporator under vacuum, and because the target Brix is high the last stage is often carried out in a finishing evaporator or a scraped surface unit where viscosity is manageable. Colour development is controlled by holding evaporator temperature and residence time down. The finished concentrate is pasteurised, cooled and filled hot into drums or aseptically into bag in box.
