Honey Grapefruit Juice
Honey grapefruit juice is a compound beverage base in which grapefruit or pomelo juice is blended with honey and, in most commercial formulations, a small quantity of pulp or shredded peel, giving a ready to drink or ready to dilute citrus drink rather than a straight single fruit juice.
The juice fraction supplies acidity, at a pH near 3.0 to 3.4, along with the flavanones that give grapefruit its recognisable bitterness. Honey moderates that bitterness, raises the soluble solids and contributes a floral aroma that sits above the citrus. Because honey is largely fructose and glucose, it also lowers the perceived sharpness at a given acid level more than sucrose does at the same weight.
Buyers take the product either as a single strength drink base for direct filling or as a concentrated syrup for dilution. It is a low pH system, so it pasteurises at moderate temperature and holds well, but the honey aroma is the most heat sensitive part of the formulation and is normally added after the main thermal step. Slight settling of citrus cloud is expected, and stabilisers or homogenisation are used where an even appearance is required through shelf life.
We source bulk Honey Grapefruit 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.
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- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Pale yellow to pink cloudy liquid, light sediment acceptable |
| Flavour and Odour | Citrus with honey note, characteristic mild bitterness |
| Brix at 20 degrees C | 10.0 to 14.0 single strength, 45.0 to 60.0 syrup grade |
| Juice Content | As declared, verified per lot |
| Honey Content | As declared, verified per lot |
| pH | 3.0 to 3.4 |
| Titratable Acidity | 0.4 to 1.2 percent as citric acid |
| Hydroxymethylfurfural | Not more than 40 mg per kg of honey component |
| 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 20 cfu per mL |
| E. coli | Absent in 10 mL |
| Salmonella | Absent in 25 mL |
Common Markets Grades
Grades are set by the juice base, the honey level and the strength. Grapefruit based versions are more bitter and pink tinted, pomelo based versions milder and paler. Honey content is declared as a percentage of the finished base and is the specification point buyers verify, since honey is the costly component and is readily substituted with invert syrup.
Formats split into single strength drink bases at around 10 to 14 degrees Brix for direct filling, and concentrated syrups at 45 to 60 degrees Brix for dilution at the tea shop or dispenser. Versions with visible peel or pulp are quoted separately from clear versions, and no added sugar formulations sweetened by honey alone form their own grade.
Applications
- Ready to drink citrus beverages in bottles and cartons
- Tea shop and cafe drinks, mixed with green tea, black tea or sparkling water to order
- Foodservice dispenser and post mix systems, using the concentrated syrup format
- Sparkling citrus soft drinks, dosed before carbonation
- Drinking yoghurt and fermented milk beverages needing a citrus honey profile
- Frozen slush and iced blended drinks
- Cocktail and mocktail mixers, particularly with gin, vodka and sparkling wine
- Ice lolly, sorbet and frozen dessert bases
- Dessert sauces, jelly cups and dairy toppings
China Manufacturers of Honey Grapefruit Juice
Top Honey Grapefruit 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
A blended juice and honey drink is a conventional food. In the United States it is labelled under 21 CFR 101, with the percentage of juice declared under 21 CFR 102.33 for any beverage that purports to contain juice, and it is manufactured under the juice HACCP requirements of 21 CFR 120 where juice is a component. Honey must meet the identity expectations set out in FDA guidance on the proper labelling of honey and honey products, and any added sweetener has to be declared rather than covered by the honey name.
In the European Union the product is a fruit juice drink rather than a fruit juice, since honey and water are added, so it falls outside the reserved descriptions in Directive 2001/112/EC and is labelled under Regulation 1169/2011 with a quantitative declaration of the juice and honey components. Council Directive 2001/110/EC governs honey itself and forbids the addition of any ingredient to product sold as honey. Additives used for acidity, preservation or stabilisation must be permitted under Regulation 1333/2008. Codex standards CXS 247-2005 for juices and nectars and CXS 12-1981 for honey provide the international references.
Manufacturing Process
Citrus fruit is washed and passed through inline extractors that separate juice from peel and rag while limiting the amount of peel oil carried into the juice, since excess oil brings harsh bitterness. The juice is finished over screens to a controlled pulp level, deaerated and, where a clear base is intended, centrifuged and filtered. Where peel is included, it is separately shredded and blanched to reduce naringin before being metered back in.
Honey is warmed only enough to make it pumpable, filtered to remove wax and comb fragments, and held for late addition. The juice, sugar syrup where used, acidulant and any stabiliser are blended to target Brix and acidity and pasteurised, typically at 90 to 95 degrees Celsius for a short hold in a plate or tubular exchanger. The blend is cooled, the honey and any aroma are dosed in aseptically or under clean conditions, and the finished base is filled hot or aseptically into bottles, bags in box or drums. Concentrated syrup grades are evaporated under vacuum before the honey addition.
