Fruit Juice Concentrate
Fruit juice concentrate is fruit juice from which most of the natural water has been removed by vacuum evaporation, membrane concentration or freeze concentration, leaving a viscous liquid of high soluble solids that is diluted back to drinking strength before consumption.
Concentration is typically to between sixty and seventy degrees Brix, which corresponds to a five to seven fold reduction in volume depending on the fruit. At that solids level the water activity is low enough to suppress microbial growth, so the concentrate is shelf stable under chilled or frozen storage and can be held from one harvest to the next. Sugars, acids, minerals and non volatile phenolics concentrate in proportion; volatile aroma does not survive evaporation and is recovered separately as an essence.
The product comes as clear or cloudy liquid, as frozen blocks or drums, and occasionally as a spray dried powder on a carrier. Viscosity rises sharply as Brix rises, so bulk handling relies on heated transfer lines or on holding the concentrate at ambient in aseptic bag in box. Colour darkening through non enzymatic browning is the main quality limit during long storage.
We source bulk Fruit Juice Concentrate from top China manufacturers for our partners. The manufacturer is in Anhui. 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, colour characteristic of the fruit |
| Odour and Taste | Typical of the concentrated fruit, no cooked or fermented notes |
| Brix at 20 degrees C | 65.0 to 68.0 (fruit dependent) |
| Titratable Acidity | 1.5 to 6.0 percent, expressed as the fruit acid |
| pH | 2.8 to 4.0 |
| Brix to Acid Ratio | Per fruit specification, reported on each lot |
| Pulp or Sediment | Not more than 1 percent for clarified grade |
| Patulin (apple and pear) | Not more than 50 micrograms per kg on reconstitution |
| Lead | Not more than 0.05 mg per kg |
| Arsenic | Not more than 0.1 mg per kg |
| Total Plate Count | Not more than 1,000 cfu per g |
| Yeast and Mould | Not more than 100 cfu per g |
| E. coli | Absent in 10 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades are described by fruit, by Brix, and by whether the concentrate is clarified or cloudy. Apple and grape are traded mainly as clarified 70 Brix, orange as cloudy 65 Brix, berry and tropical fruits between 50 and 65 Brix because their pectin and pulp load limits how far they can be evaporated. Lemon concentrate is also traded on acid content rather than Brix alone.
Further grade distinctions cover aroma add back, colour value for anthocyanin rich fruits, deionised concentrates used as neutral sweetener systems in clean label formulation, organic certified lots, and single origin or single variety lots for buyers who need a defined sensory profile. Frozen and aseptic ambient formats are quoted separately because the storage cost differs.
Applications
- Reconstitution into 100 percent juice at the bottling plant, the largest single outlet by volume
- Juice drinks, nectars and squashes, where the concentrate supplies the declared juice fraction
- Carbonated soft drinks and flavoured sparkling water, dosed at low inclusion for fruit character
- Fruit preparations for yoghurt, quark and ice cream, contributing sugar, acid and colour without added water
- Bakery fillings, jams and glazes, where high solids reduce the drying load
- Confectionery, fruit gums and fruit snack bars as a natural sweetening and flavouring system
- Clean label sweetener replacement using deionised apple or grape concentrate
- Cider, fruit wine and ready to drink alcohol bases
- Sauces, marinades and savoury glazes that need fruit acidity and body
- Sports and functional drinks where a defined sugar and mineral profile is required
Brands Using Fruit Juice Concentrate
Widely-distributed consumer products that list Fruit Juice Concentrate on the ingredient label.
- Welch'sPassion Fruit Refrigerated Juice ↗The ingredient list is built on grape, apple and passion fruit juices from concentrate, each declared with its juice concentrate in parentheses.Label verified 2026-08-31
- Welch'sPassion Fruit Zero Sugar ↗Lists apple puree concentrate, grape juice concentrate and passion fruit juice concentrate ahead of the flavour and acid ingredients.Label verified 2026-08-31
- Santa Cruz OrganicOrganic Tart Cherry Concentrate ↗A two ingredient bottle of filtered water and organic tart cherry juice concentrate.Label verified 2026-08-31
- Ocean SprayCran x Apple Cranberry Apple Juice Drink 64 oz ↗The product page states the drink is made from real fruit juice concentrate.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 Juice Concentrate
Top Fruit Juice Concentrate 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 fruit juice concentrate is a conventional food ingredient. Labelling and juice percentage declaration follow 21 CFR 101 and 21 CFR 102, and processors are subject to the juice HACCP requirements of 21 CFR 120. Concentrate used as a sweetening ingredient must be declared by its common name in the ingredient list.
In the European Union, Directive 2001/112/EC as amended by Directive 2012/12/EU defines concentrated fruit juice, sets the minimum Brix for the reconstituted juice of each named fruit and limits permitted treatments and additions. The Codex standard CXS 247-2005 sets the equivalent international reference values. Contaminant limits that bear directly on the category include the patulin limit for apple based products and mycotoxin controls in EU Regulation 2023/915. Organic lots are certified under USDA NOP or EU Regulation 2018/848.
Manufacturing Process
Sound ripe fruit is washed, inspected and reduced to juice by pressing, milling and pressing, or citrus extraction. Enzymes are added to break down pectin and starch where a clarified concentrate is intended, and the juice is then centrifuged, filtered and in many plants ultrafiltered to remove haze forming colloids. Cloudy grades bypass the clarification train and are only screened and centrifuged.
The clarified or screened juice passes to a multi effect falling film evaporator operating under vacuum. In the first effect the volatile fraction is stripped and passed to an aroma recovery column, where it is rectified to a concentrated essence and stored cold. The stripped juice continues through successive effects at progressively lower pressure, boiling at temperatures low enough to limit browning, until the target Brix is reached. Some plants use reverse osmosis as a pre concentration step to cut evaporator load, and freeze concentration where maximum retention of fresh character is required. The finished concentrate is flash cooled, checked for Brix and acidity, and filled into aseptic bags in drums or totes, or frozen in bulk.
