Noni Enzyme Compound Fruit Juice
Noni enzyme compound fruit juice is a blended fermented beverage base in which noni, the fruit of Morinda citrifolia, is fermented together with or blended after fermentation with other fruits. The term enzyme translates the Chinese word jiaosu, which describes a fermented plant preparation rather than an isolated enzyme, and compound signals that the product is a multi fruit blend rather than a single fruit fermentate.
Typical companion fruits are grape, apple, pineapple, mulberry, blueberry, hawthorn, jujube and citrus, chosen because their sugars and aromatics cover the butyric, cheese like note that noni carries on its own. The finished liquid is a dark red brown, mildly viscous product with a sweet and sour profile, generally sitting between pH 3.2 and 4.0 with soluble solids anywhere from 8 to 25 degrees Brix depending on how much fruit concentrate the formula carries.
Buyers take the material either as a single strength drinking base or as a concentrate for dilution. Its acidity provides partial microbiological protection, but commercial product is pasteurised or aseptically filled, and it is kept cold and dark because the polyphenol rich blend browns and loses aroma with time.
We source bulk Noni Enzyme Compound Fruit 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.
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- Function
- Probiotic
Specifications
| Item | Specification |
|---|---|
| Appearance | Dark red brown to brown liquid, slight sediment permitted |
| Odour and Taste | Characteristic fermented fruit, sweet and sour |
| Soluble Solids | 8.0 to 25.0 °Brix at 20°C, per grade |
| pH | 3.2 to 4.0 |
| Titratable Acidity as Citric | 0.8% to 2.5% |
| Noni Content | Per agreed formulation, declared as percentage of blend |
| Ethanol | ≤ 0.5% v/v |
| Lead | ≤ 0.3 mg/kg |
| Arsenic | ≤ 0.5 mg/kg |
| Total Plate Count | ≤ 1,000 CFU/mL |
| Yeast and Mould | ≤ 100 CFU/mL |
| Coliforms | ≤ 3 MPN/mL |
| E. coli | Absent in 1 mL |
| Salmonella | Absent in 25 mL |
Common Markets Grades
Because the product is a formulation rather than a defined substance, its grades are set by the blend rather than by an assay. Trade material divides into single strength drinking bases at natural Brix, filtered clear bases for bottling into transparent packaging, and vacuum concentrates for onward dilution. Sweetened and unsweetened versions are both sold, the sweetened ones normally standardised with fruit juice concentrate rather than with added sugar where a clean label is wanted.
A second axis is whether live cultures are retained. Pasteurised blends are shelf stable and the common export grade, while a chilled live version carrying viable lactic acid bacteria is traded for the domestic market. Organic certified versions are produced where every fruit in the blend is certified. Noni content is normally declared as a percentage of the formula, and that figure is the specification a buyer negotiates.
Applications
- Bottled fermented fruit drinks sold as jiaosu, the dominant end use, with the blend drunk neat or diluted
- Shot format supplements in 30 to 60 ml bottles, using the concentrated version of the blend
- Dilutable syrups and cordials, where the concentrate is cut with water at the point of consumption
- Yoghurt and fermented milk drink flavour bases, where the fruit acidity fits the dairy matrix
- Fruit vinegar drinks, blended with rice or apple vinegar for an acetic finish
- Jelly cups and konjac jelly, where the blend contributes both colour and sour flavour
- Powdered drink sachets, made by spray drying the concentrate onto a maltodextrin carrier
- Meal replacement and fibre drink formulations, where the fermentate carries the flavour and the fibre provides the body
China Manufacturers of Noni Enzyme Compound Fruit Juice
Top Noni Enzyme Compound Fruit 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 United States a blend of this kind is sold either as a conventional juice beverage or as a dietary supplement. As a juice product it falls under the juice hazard analysis and critical control point rules and must declare percentage juice content, and the Food and Drug Administration has acted against noni products carrying disease treatment claims, so only structure and function statements are available.
In the European Union the noni component is the limiting factor: Morinda citrifolia juice is an authorised novel food and may be used only within the conditions of use set out in the Union list of novel foods, which restrict the food categories and inclusion levels. The other fruit components are ordinary foods, and the blend as a whole is subject to the general food law and labelling regulations, with any health claim requiring separate authorisation. Codex has no standard specific to noni blends, so the general standard for fruit juices and nectars and the general principles of food hygiene apply.
Manufacturing Process
Fruit is received, washed, sorted and pulped. In the co-fermentation route the fruits are layered or mixed with the noni mash in a single vessel and fermented together, either on the fruit's own microflora or, in controlled plants, on an inoculum of selected lactic acid bacteria and yeasts held at a set temperature until pH and titratable acidity reach their targets. In the blending route each fruit is fermented or processed separately and the streams are combined afterwards, which gives tighter control over the final ratio and lets the noni fraction be dosed precisely.
The fermented mash is pressed and screened to remove seeds and coarse solids, settled, and filtered to the clarity the grade requires. Enzymatic depectinisation is used where a clear base is wanted. The liquid is standardised for Brix and acidity, blended to the finished formula, pasteurised or flash heated, and then either filled aseptically at single strength or concentrated under vacuum at low temperature. Concentrate intended for a dry format is spray dried onto a carrier. Bulk product is packed in drums or intermediate bulk containers and held cool.
