Fruit Concentrate Juice
Fruit concentrate juice, more formally juice from concentrate, is single-strength fruit juice reconstituted by adding potable water back to a fruit juice concentrate until the original soluble solids content of the fruit is restored.
The category exists because water is the largest component of fresh juice and the most expensive part to freight and freeze. Juice is evaporated close to the orchard to between five and seven times its natural strength, shipped or stored as concentrate, then rehydrated at the filling plant. Aroma essence and pulp recovered during evaporation are commonly added back at reconstitution so the finished juice carries the volatile profile of the fruit rather than only its sugars and acids.
The reconstituted juice ships chilled, frozen or aseptically filled for ambient distribution. It is an acidic product, generally between pH 3.0 and 4.0, which allows pasteurisation at moderate temperature and gives good microbiological stability. Colour and vitamin C content are the properties most sensitive to heat and oxygen, so deaeration before filling and low headspace oxygen in the pack decide shelf life more than the sugar or acid level does.
We source bulk Fruit Concentrate Juice from top China manufacturers for our partners. The manufacturer is in Yunnan. 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 | Homogeneous liquid, colour typical of the source fruit |
| Flavour and Odour | Characteristic of the fruit, free from off notes |
| Brix at 20 degrees C | Reconstituted to fruit minimum, typically 11.2 to 12.5 |
| Titratable Acidity | 0.3 to 1.2 percent as citric or malic acid, fruit dependent |
| pH | 3.0 to 4.0 |
| Pulp Content | 0 to 12 percent by centrifuge, per grade |
| Vitamin C | Natural level, declared on certificate |
| Patulin (pome fruit) | Not more than 50 micrograms per kg |
| Lead | Not more than 0.03 mg per kg |
| Arsenic | Not more than 0.1 mg per kg |
| Total Plate Count | Not more than 100 cfu per mL |
| Yeast and Mould | Not more than 10 cfu per mL |
| E. coli | Absent in 100 mL |
| Salmonella | Absent in 250 mL |
Common Markets Grades
Trade grades are set first by fruit and then by clarity. Apple, orange, grape, pear, pineapple and mixed tropical account for most volume. Clear grades are ultrafiltered and depectinised for use in still and sparkling drinks where sediment is unacceptable, while cloudy grades retain the colloidal pulp fraction and a fuller mouthfeel.
Beyond clarity, buyers specify whether aroma and pulp are added back, whether the juice is standardised for Brix to acid ratio, and whether it carries organic certification. Delivery format splits into chilled at 0 to 4 degrees Celsius with a short shelf life, frozen bulk for later bottling, and aseptic filled product with ambient shelf life of six to twelve months.
Applications
- Retail 100 percent juice in cartons, PET bottles and aseptic packs, where reconstitution at the filler avoids freighting water
- Juice drinks and nectars, where the reconstituted juice supplies the declared juice percentage on the label
- Carbonated soft drinks, as the fruit base under added carbonation and acidulant
- Dairy and fermented drinks, where acid tolerant juice blends give fruit character to drinking yoghurt
- Foodservice post-mix and dispenser systems, reconstituted from bulk concentrate on site
- Infant and toddler juice, where a controlled and traceable single fruit stream is required
- Fruit preparations for yoghurt, ice cream and bakery fillings
- Confectionery and fruit snack bases, supplying sugars, acid and natural colour
- Alcoholic ready to drink mixes, ciders and flavoured malt beverages
Brands Using Fruit Concentrate Juice
Widely-distributed consumer products that list Fruit Concentrate Juice on the ingredient label.
- Santa Cruz OrganicOrganic Cranberry Concentrate ↗A bottled concentrate whose only ingredients are filtered water and organic cranberry juice concentrate.Label verified 2026-08-31
- Welch'sPassion Fruit Refrigerated Juice ↗Made from grape, apple and passion fruit juices reconstituted from their respective juice concentrates.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 Fruit Concentrate Juice
Top Fruit Concentrate Juice manufacturers in China.
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, 21 CFR 101 and 21 CFR 102 set the 0 and labelling rules for fruit juice; they require the percentage of juice to be declared and reserve the unqualified name of the fruit juice for full strength product. Juice processors operate under the juice HACCP regulation in 21 CFR 120, which requires a validated pathogen reduction step.
In the European Union, Directive 2001/112/EC as amended by Directive 2012/12/EU defines fruit juice from concentrate as a separate legal category from not from concentrate juice, sets minimum Brix values for each named fruit, and restricts additions to those permitted by the directive. Internationally, the Codex general standard for fruit juices and nectars, CXS 247-2005, sets equivalent minimum Brix levels and compositional criteria. Added sugar is not permitted in product sold as 100 percent juice in any of these frameworks.
Manufacturing Process
Fruit arrives at the processing plant during harvest, is washed and sorted, then pressed or extracted according to type. Citrus passes through inline extractors, pome and stone fruit through mills and belt presses. The raw juice is screened and treated with pectinase and amylase where a clear product is required, then centrifuged and filtered.
Volatile aroma is stripped from the juice in a first evaporation stage and rectified into a concentrated essence that is held separately at low temperature. The stripped juice is concentrated in a multi-stage falling film evaporator under vacuum, which keeps the boiling temperature low enough to protect colour and acid balance, until it reaches sixty five to seventy Brix. The concentrate is chilled and stored in aseptic drums, totes or refrigerated tanks. At the filling plant it is metered with deaerated water, aroma essence and recovered pulp back to single strength, pasteurised at around 90 to 95 degrees Celsius for a short hold, cooled and filled.
