Guava Juice
Guava juice is the liquid fraction obtained from the pulp of Psidium guajava fruit, sold either as a single strength cloudy juice or as a clarified juice depending on how far the pectin and stone cell load is removed.
Guava is a high pectin, high pulp fruit with a dense population of hard stone cells, which is why the raw material is usually processed to a pulp first and the juice recovered from that pulp rather than pressed directly from whole fruit. Single strength juice runs between 8 and 12 degrees Brix with an acidity of around 0.4 to 0.8 percent, a pH near 3.5 to 4.0, and a pronounced aroma built on hexanal, cinnamyl acetate and sulphur containing thiols that are lost quickly under heat.
Both pink and white fleshed varieties are processed. Pink guava carries lycopene and gives the salmon coloured juice familiar in tropical nectars, while white guava is paler and slightly more floral. The juice is viscous, prone to settling, and typically stabilised or homogenised so the cloud stays evenly dispersed through shelf life.
We source bulk Guava Juice from top China manufacturers for our partners. The manufacturer is in Fujian. 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.
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- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Pink to salmon or pale cream cloudy liquid |
| Flavour and Odour | Characteristic ripe guava, free from cooked or fermented notes |
| Brix at 20 degrees C | 8.0 to 12.0 for single strength |
| Titratable Acidity | 0.4 to 0.8 percent as citric acid |
| pH | 3.5 to 4.0 |
| Viscosity | Pourable, no gelling at 20 degrees C |
| Sediment after Centrifuge | Not more than 15 percent for cloudy grade |
| Lead | Not more than 0.05 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 10 mL |
| Salmonella | Absent in 25 mL |
Common Markets Grades
The principal grades are cloudy single strength juice, clarified single strength juice, and juice recovered from pulp for nectar production. Cloudy grades keep the natural body and colour and are used where the drink is meant to look like a tropical nectar; clarified grades are enzyme treated and filtered for still and sparkling drinks that must be transparent.
Buyers also specify whether the source variety is pink or white fleshed, whether the juice is aseptically filled for ambient storage or frozen, and whether organic certification applies. Guava is also traded as a 20 to 28 Brix concentrate, which is a separate specification because the fruit cannot be evaporated as far as a low pulp fruit without gelling.
Applications
- Guava nectar and tropical juice drinks, where the natural pulp load carries body without added hydrocolloid
- Multi fruit tropical blends with mango, pineapple and passion fruit
- Ready to drink teas and flavoured waters using clarified juice for a transparent pack
- Drinking yoghurt and fermented milk beverages, blended after fermentation
- Smoothies and frozen blended drinks in foodservice
- Ice cream, sorbet and frozen fruit bars
- Fruit preparations, jams and bakery fillings
- Confectionery, fruit gummies and chewy centres
- Cocktail mixers, syrups and craft soda bases
China Manufacturers of Guava Juice
Top Guava 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
Guava juice is a conventional food derived from an edible fruit. In the United States the general provisions of the Federal Food, Drug, and Cosmetic Act cover it, 21 CFR 101 and 21 CFR 102 set labelling and percent juice declaration, and the juice HACCP rule at 21 CFR 120 governs processing and requires a validated pathogen reduction step for juice sold in the country.
In the European Union guava juice and guava nectar fall under Directive 2001/112/EC as amended by Directive 2012/12/EU, which sets a minimum juice content for nectars made from high pulp tropical fruits and lists permitted treatments. The Codex standard CXS 247-2005 gives the corresponding international minimum Brix and composition criteria for guava. Heavy metal and pesticide residue limits follow the general contaminant regulations applicable to tropical fruit products.
Manufacturing Process
Ripe guavas are washed, sorted and crushed, then heated in a short thermal break at around 90 degrees Celsius, which inactivates pectinesterase and stops the cloud from separating later. The heated mass passes through a pulper and a finisher fitted with progressively finer screens, which remove seed, skin and the hard stone cells and yield a smooth pulp.
Juice is recovered from that pulp either by decanter centrifuge or by pectinase treatment followed by pressing, depending on whether a cloudy or a clear juice is wanted. Clarified grades then receive a second enzyme dose, a fining step and ultrafiltration to strip haze forming pectin and protein. The juice is deaerated to protect the aroma thiols, homogenised where cloud stability matters, pasteurised in a tubular or plate heat exchanger and either filled aseptically for ambient distribution or frozen in drums and totes. Concentrated grades pass to a vacuum evaporator before filling.
