Noni Concentrate Juice
Noni concentrate juice is the juice of Morinda citrifolia fruit reduced in volume by evaporation or membrane separation, so that the soluble solids of the single strength juice are carried at four to six times their original level.
Single strength noni juice sits at 6 to 9 Brix, and concentrate is traded most often at 30 to 50 Brix as a dark amber to brown viscous liquid. Concentrating the juice concentrates everything in it, including the octanoic and hexanoic acids responsible for the pungent aroma of ripe noni, so the concentrate is markedly stronger smelling than the juice and is almost never used undiluted. The constituents used for identity and specification are the iridoid glycosides, chiefly deacetylasperulosidic acid and asperulosidic acid, and buyers in the supplement trade normally set a minimum iridoid level on the concentrate rather than relying on Brix alone.
The material is fully water miscible and viscous enough at ambient temperature that it is warmed before dosing. Its low pH, around 3.5, and its reduced water activity make it microbiologically stable, but the same low pH accelerates non enzymatic browning, so cold storage and low headspace oxygen are the normal conditions of supply.
We source bulk Noni Concentrate 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 | Viscous liquid, uniform after warming, slight sediment permitted |
| Colour | Dark amber to brown |
| Flavour and odour | Characteristic pungent noni, no mouldy or scorched note |
| Soluble solids | 30.0 to 50.0 Brix at 20 degrees Celsius, declared per fold |
| pH | 3.2 to 4.0 |
| Titratable acidity as citric acid | 2.5 to 6.0 percent on concentrate |
| Deacetylasperulosidic acid | 800 mg/L minimum, four fold grade |
| Ethanol | 0.5 percent volume maximum |
| Lead | 0.05 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 100 cfu/g maximum |
| Yeast and mould | 20 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Concentrates are graded by fold, that is by how far the single strength juice has been reduced, and by Brix. Four fold material at around 30 Brix is common for beverage blending, while material at 45 to 50 Brix is used where onward drying or minimal water addition is required. Clarified concentrate, filtered free of pulp, is used in clear drinks and softgel fills, and unclarified concentrate carrying suspended solids is used where a whole fruit declaration is preferred.
The second grade axis is the extraction style of the juice that went into the concentrate. Concentrate made from traditionally aged juice carries the fermented, acetic character of that route, while concentrate made from freshly pressed and immediately pasteurised juice is milder. Iridoid guaranteed grades, organic certified lots and lots segregated by island or country of origin complete the commercial distinctions.
Applications
- Reconstituted noni juice beverages, diluted back to single strength before pasteurisation and filling
- Superfruit and functional juice blends, where the concentrate is dosed at low level for the claim
- Wellness shots and dosed liquids specified on iridoid content
- Softgel and capsule fills, where minimal water addition is essential
- Powdered supplement blends and instant drink mixes, spray dried onto a maltodextrin carrier
- Chewable and gummy supplements, contributing fruit solids without extra moisture
- Nutricosmetic drinks blended with collagen or botanical extracts
- Pet supplement liquids and palatability blends
- Standardised extract manufacture, as the feedstock for iridoid enriched preparations
China Manufacturers of Noni Concentrate Juice
Top Noni 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 European Union noni juice from Morinda citrifolia is an authorised novel food, carried on the Union list maintained under Regulation 2015/2283 with conditions of use and labelling requirements attached to the entry. A concentrate has to correspond to the authorised specification and to the authorised categories of use, and preparations that differ significantly from the authorised juice, including some dried and extracted forms, have required their own authorisations, so the exact entry is checked before market entry.
In the United States noni juice concentrate is marketed as a conventional food ingredient and as a dietary supplement ingredient. The Food and Drug Administration has reviewed generally recognised as safe notices covering noni fruit puree and juice without objection, and supplement products are subject to the dietary supplement labelling rules and to the current good manufacturing practice regulation for supplements. Disease claims have attracted enforcement action in this category, so labelling is limited to permitted structure and function statements. No E number applies, since the material is a food rather than an additive.
Manufacturing Process
Ripe noni fruit is washed, inspected and either drained after a traditional ageing hold or crushed and pressed within hours of harvest. The raw juice is screened to remove seed and skin, then decanted or centrifuged to drop the heavy solids and filtered to the clarity the grade requires. Because noni juice is thin and low in pectin, the pressing and clarification stages are simpler than for pome or berry fruit, and the technical work sits in the concentration step instead.
Clarified juice is deaerated and concentrated. Reverse osmosis at ambient temperature is used for the first part of the water removal on many lines, since it protects the iridoids and the aroma profile, and a falling film vacuum evaporator finishes to target Brix where higher solids are needed. Evaporator temperature and residence time are held down deliberately, because iridoid glycosides hydrolyse and the sugars brown under prolonged heat. The concentrate is pasteurised briefly on a plate exchanger, cooled quickly and drum frozen or filled aseptically into bag in box.
