Noni Enzyme
Noni enzyme is a fermented preparation of the fruit of Morinda citrifolia, the tropical tree known as noni or Indian mulberry. The word enzyme in the name is a translation of the Chinese and Japanese term for this class of product and is misleading in English: these preparations are fermented plant extracts, and while they contain some residual enzyme activity from the fruit and the fermenting organisms, they are not enzyme preparations in the technical sense and are not standardised or sold on enzyme activity.
Noni fruit is unusual among fruits in being fermented as a matter of course rather than consumed fresh, because the ripe fruit has a strongly cheesy, butyric odour that traditional processing does little to remove. The characteristic constituents are iridoid glycosides, principally deacetylasperulosidic acid and asperulosidic acid, together with the coumarin scopoletin, polysaccharides, organic acids and a modest amount of vitamin C. The iridoids are the compounds on which standardised products are specified, since they survive fermentation and processing and are reasonably specific to the plant.
The traded material is a dark brown liquid, acid and strongly aromatic, sold as a ferment, as a concentrate, or spray dried onto a carrier as a free flowing brown powder. The liquid is miscible with water and stable in acid conditions, while the dried powder is hygroscopic and requires moisture barrier packing. Products in this category are usually positioned on general wellness and antioxidant terms rather than on a specific authorised function.
We source bulk Noni Enzyme from top China manufacturers for our partners. The manufacturer is in Hainan. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Probiotic
Specifications
| Item | Specification |
|---|---|
| Appearance | Dark brown opaque to translucent liquid |
| Odour and Taste | Characteristic pungent fermented noni, sharply acidic |
| Soluble Solids | Not less than 8.0 degrees Brix for single strength |
| Deacetylasperulosidic Acid | Not less than 400 mg/L |
| Identification | Iridoid profile conforms to reference by liquid chromatography |
| pH | 3.4 to 4.2 |
| Titratable Acidity (as citric acid) | 1.0 to 3.0 g per 100 mL |
| Ethanol | Not more than 0.5 percent by volume |
| Lead | Not more than 0.3 mg/kg |
| Arsenic | Not more than 0.2 mg/kg |
| Cadmium | Not more than 0.1 mg/kg |
| Total Plate Count | Not more than 1000 cfu/mL |
| Yeast and Mould | Not more than 100 cfu/mL |
| Escherichia coli | Absent in 10 mL |
| Salmonella | Absent in 25 mL |
Common Markets Grades
The first distinction is how the ferment was produced. Traditional aged juice is made by holding ripe fruit in sealed containers and collecting the liquid that separates over weeks or months under spontaneous fermentation, and is dark, strongly flavoured and variable between batches. Controlled ferment is made by pulping the fruit and inoculating with defined lactic acid bacteria, yeasts or both, which gives a more consistent product with a shorter cycle and a lower microbial risk. Enzyme assisted pressing, using added pectinase and cellulase to raise juice yield before or during fermentation, is common in modern plants.
The second is concentration and form. Single strength ferment is traded at the soluble solids of the juice, concentrate is evaporated under vacuum to several times that, and powder is spray dried onto maltodextrin or a similar carrier and specified on carrier content as well as on the active fraction. Standardised grades carry a declared iridoid content, most often expressed as deacetylasperulosidic acid, while unstandardised grades are specified only on soluble solids, acidity and sensory characteristics. Blended products in which noni is combined with other fruit ferments are widely traded and should be specified on the noni fraction rather than on the total.
Applications
- Wellness shots and functional drinks, where the ferment is the named active and is diluted with fruit juice to make it palatable
- Liquid dietary supplements, where the concentrate is dosed by the spoonful or in single serve sachets
- Capsules and tablets, where the spray dried powder allows a fixed dose without the taste and odour of the liquid
- Multi fruit ferment blends, where noni contributes iridoids to a broader botanical mixture
- Sports and recovery products positioned on antioxidant content
- Nutritional powders and meal replacements, where a small inclusion of the dried ferment supports a botanical claim on the pack
- Skin care formulations, where the ferment is used for its polysaccharide and organic acid content
- Pet supplements, where noni preparations are used in joint and general condition products
- Traditional preparations in Pacific and Southeast Asian markets, where the aged juice is consumed directly
China Manufacturers of Noni Enzyme
Top Noni Enzyme 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 noni juice and noni preparations are marketed as conventional beverages and as dietary supplement ingredients, and several noni fruit preparations have been the subject of generally recognised as safe notifications for beverage use to which the Food and Drug Administration responded without objection. Claims are limited to structure and function statements carrying the required disclaimer, and the agency has taken enforcement action against marketers who promoted noni products for the treatment of disease, so the claim environment is closely watched rather than permissive.
In the European Union noni is a novel food and may be placed on the market only under authorisation. Morinda citrifolia juice holds an authorisation granted after an assessment of the European Food Safety Authority, and subsequent authorisations cover noni fruit puree and concentrate, noni fruit powder and noni leaves for infusion, each with its own specification and conditions of use, so a product must match an existing authorisation or obtain its own. The authority also examined case reports of liver injury associated with noni juice and concluded that the evidence did not establish the juice as the cause at normal levels of consumption, but that assessment sits behind the conditions attached to the authorisations. No health claim has been authorised for noni in the European Union. Codex does not maintain a commodity standard for noni, and its general standards on contaminants, hygiene and labelling apply.
Manufacturing Process
Fruit is harvested at the hard white stage or fully ripe, washed, and either held whole for traditional ageing or pulped for a controlled process. In the traditional route the fruit is packed into sealed containers and left at ambient temperature for weeks to months, during which the tissue breaks down under its own enzymes and a spontaneous flora of yeasts and lactic acid bacteria, and the juice drains and is drawn off. In the controlled route the pulp is macerated, treated with pectinase and cellulase to break down the cell wall and free the juice, and inoculated with a defined starter, then fermented in stirred tanks at controlled temperature and pH for days to weeks.
The ferment is separated from solids by decanter centrifuge or press, then clarified by settling and filtration, with fine filtration or a membrane step where a clear product is required. Pasteurisation stops fermentation and stabilises the product, and is a necessary step where the ferment will be sold as a shelf stable beverage. From that point the routes diverge: liquid product is standardised for soluble solids and acidity and filled aseptically or hot filled, concentrate is produced by vacuum evaporation at low temperature or by membrane concentration so that the volatile profile and the iridoids are preserved, and powder is made by blending the concentrate with maltodextrin or acacia gum and spray drying, then sieving and packing under moisture barrier. Batches are assayed for iridoid content by liquid chromatography where a standardised product is being sold.
