Noni Compound Juice
Noni compound juice is a blended beverage base built on fermented or pressed juice of the noni fruit, Morinda citrifolia, combined with other fruit juices and with sweetening and acidifying components to make the noni fraction palatable.
The compounding is not cosmetic. Ripe noni fruit contains short chain fatty acids, principally octanoic and hexanoic acid, which give the pure juice a strongly cheesy and rancid smelling character that most consumers reject. Blending with grape, apple, pineapple, blueberry or elderberry juice dilutes those acids, adds sugar and colour, and covers the aroma, which is why almost all noni sold as a beverage worldwide is a compound rather than a single juice. The noni contribution is retained for its iridoid glycosides, notably deacetylasperulosidic acid and asperulosidic acid, which are the markers used to verify how much noni is present, along with scopoletin and a polysaccharide fraction.
The compound is a dark brown to purple brown liquid, sold either at single strength for retail filling or as a concentrate for dilution, in bottles, drums and bag in box. It is fully miscible with water. Sedimentation of fine pulp, slow browning and the gradual return of the noni aroma over long warm storage are the practical quality limits, so the material is filled with low oxygen pickup and held cool.
We source bulk Noni Compound Juice from top China manufacturers for our partners. The manufacturer is in Hainan. 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 | Homogeneous liquid, bright or lightly hazy by grade, dark brown to purple brown, according to blending partner |
| Flavour and odour | Characteristic of the blend, noni note present but not dominant |
| Soluble solids | 10.0 to 16.0 Brix at 20 degrees Celsius, single strength |
| pH | 3.3 to 4.0 |
| Titratable acidity as citric acid | 0.4 to 1.2 percent |
| Declared noni juice content | As specified per recipe, verified by iridoid markers |
| Deacetylasperulosidic acid | Reported per lot against the recipe target |
| Sediment | Trace, redispersible, unfiltered grade |
| Lead | 0.1 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 1000 cfu/g maximum |
| Yeast and mould | 50 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Grades are set principally by the declared noni content, which typically runs from around 10 percent to above 80 percent of the finished blend and is verified by iridoid marker analysis rather than by declaration alone. The second distinction is whether the noni fraction is traditionally fermented juice, drawn from ripe fruit held in sealed vessels for weeks or months, or directly pressed juice from fresh fruit, since the two differ in acid profile and in aroma intensity.
Beyond that, lots differ by blending partner, with grape and blueberry used where a dark colour is wanted and apple or pineapple where a lighter product is intended, and by whether the blend is sweetened with sugar, with fruit juice concentrate or with a high intensity sweetener. Clarified compound juice filtered to a bright liquid is traded against unfiltered material carrying fine pulp. Organic certified lots, single origin material from a declared growing region, and preservative free formulations relying on pasteurisation alone are all specified separately.
Applications
- Bottled noni beverages sold through health and wellness retail, the principal outlet
- Daily dose shots and small format functional drinks
- Juice blends and functional beverage bases where noni supplies the botanical claim
- Dietary supplement liquids and sachets specified on iridoid marker content
- Concentrated syrups diluted by the consumer or at the point of sale
- Fermented and probiotic drinks, where the noni base doubles as a fermentation substrate
- Gummies, chews and confectionery carrying a noni declaration
- Powder blends for capsules and drink sachets, made by drying the compound juice onto a carrier
- Cosmetic and personal care formulations using the juice as a botanical ingredient
China Manufacturers of Noni Compound Juice
Top Noni Compound 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 European Union noni is a novel food. Morinda citrifolia juice was authorised for placing on the market following a European Food Safety Authority opinion, and subsequent authorisations extended to noni fruit puree, concentrate, leaves and powder, each with its own conditions of use and specification. Any preparation outside those authorisations requires its own novel food application, so importers verify that the exact form and the intended food category are covered before shipping. The European Food Safety Authority reviewed isolated reports of liver injury attributed to noni beverages and did not establish a causal link at the levels assessed, and the authorisations carry monitoring conditions.
In the United States noni juice is marketed both as a conventional beverage and as a dietary supplement ingredient, supported by generally recognised as safe notifications for noni fruit juice and puree that the Food and Drug Administration has reviewed without objection. Claims are the pressure point for this category, since structure or function claims are permitted within limits while disease treatment claims bring the product within the drug definition, and enforcement action against noni marketers has historically focused on that line. Codex covers the compound through its general standard for fruit juices and nectars and its general standard for food additives, and the additives used in the blend must be permitted for the relevant beverage category in each destination market.
Manufacturing Process
Ripe noni fruit is harvested at the hard white stage and either pressed directly or, in the traditional route, placed in closed vessels and held for several weeks to several months, during which the fruit softens and juice separates and drains under its own weight while a mixed fermentation proceeds. Drained juice is separated from seeds and skin on a screen, then coarsely filtered. Directly pressed juice instead goes from washed fruit through a pulper and a screw or belt press, and is screened in the same way.
The recovered noni juice is centrifuged and, where a bright product is wanted, fined and filtered through a membrane. It is then blended with the other fruit juices or their concentrates, with water where a single strength product is required, and with sweetener, acidulant and any permitted preservative, to a defined recipe checked against target Brix, pH and iridoid marker content. The blend is deaerated, pasteurised on a plate or tubular heat exchanger, cooled rapidly and filled hot or aseptically into bottles, drums or bag in box. Concentrated grades are evaporated under vacuum before filling.
