Noni Enzyme Juice
Noni enzyme juice is a fermented liquid made from the fruit of Morinda citrifolia. The word enzyme in the product name translates the Chinese term jiaosu, which means a fermented plant preparation rather than an isolated enzyme preparation, so the material is a fermentate and not an enzyme concentrate. Ripe noni fruit is held in sealed vessels and allowed to ferment for a period ranging from several weeks to more than a year, during which the exuded juice is collected.
The fermentation converts fruit sugars to organic acids, principally lactic and acetic, so the finished liquid is markedly acidic, typically between pH 3.2 and 3.8. It is a dark brown, slightly viscous liquid with a pungent, cheesy and butyric aroma that comes from the octanoic and hexanoic acids characteristic of noni. Soluble solids generally fall between 6 and 12 degrees Brix depending on ripeness and on whether the juice has been concentrated.
Two forms trade: a single strength drinking juice, and a concentrate for dilution and blending. Its own acidity gives it a degree of microbiological stability, but commercial product is normally pasteurised or aseptically filled, and it is held cold and away from light because the colour darkens and the aroma coarsens with age.
We source bulk Noni Enzyme 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.
or call +86-21-6858 0751
- Function
- Probiotic
Specifications
| Item | Specification |
|---|---|
| Appearance | Dark brown slightly viscous liquid |
| Odour and Taste | Characteristic fermented noni, pungent and sour |
| Soluble Solids | 6.0 to 12.0 °Brix at 20°C |
| pH | 3.2 to 3.8 |
| Titratable Acidity as Citric | 1.0% to 2.5% |
| Identification | Positive for Morinda citrifolia by HPLC profile |
| 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
The juice is traded as a single strength drinking grade at natural Brix, as a clarified and filtered grade for blending into clear beverages, and as a vacuum concentrate at several times single strength for onward dilution. A spray dried powder on a maltodextrin carrier is also produced where a dry ingredient is needed. Fermentation time is itself a grading variable, since longer aged material carries higher acidity and a stronger aroma.
Product may be sold with or without the seeds and pulp removed, and pulp containing versions are noticeably more viscous. Organic certified and conventional versions are both traded, and a pasteurised, preservative free specification is the usual default for retail packing.
Applications
- Ready to drink health beverages, either neat or diluted, where the fermented character is the point of the product
- Blended fruit juice drinks, in which sweeter juices such as grape, apple or pineapple mask the butyric aroma of noni
- Shot format supplements in 30 to 60 ml bottles, where the concentrate is dosed at high strength
- Capsules and tablets, using the spray dried powder rather than the liquid
- Fermented plant drink blends sold as jiaosu, in which noni is one of several fruit and herb fermentates
- Vinegar style drinking products, where the acetic fraction of the fermentation is the flavour driver
- Cosmetic and personal care formulations, using the filtered juice as a botanical fermentate ingredient
- Animal feed supplements, where fermented fruit liquids are added to drinking water
China Manufacturers of Noni Enzyme Juice
Top Noni Enzyme 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 noni juice is marketed both as a conventional beverage and as a dietary supplement ingredient. Fruit juice products are subject to the juice hazard analysis and critical control point requirements and to the standard labelling rules for juice content, and the Food and Drug Administration has taken enforcement action against noni products bearing disease treatment claims, so the statements allowed are limited to structure and function language.
In the European Union the European Food Safety Authority assessed Morinda citrifolia juice, which then gained authorisation as a novel food, so it may be placed on the market only within the conditions of use set in the Union list of novel foods, which cover the juice and juice from puree and set out the categories of food in which it may be used. Any health claim would require separate authorisation under the nutrition and health claims regulation. Codex has no commodity standard specific to noni, so the general standards for fruit juices and nectars and for food hygiene apply.
Manufacturing Process
Ripe fruit is harvested, washed and inspected, then loaded into food grade tanks or vats. Traditional processing relies on the fruit's own epiphytic microflora and simply seals the vessel, letting the fruit collapse under its own weight while juice drains and ferments over weeks to months. Controlled industrial processing instead pulps the fruit, adjusts the mash and inoculates it with a defined lactic acid bacteria or yeast culture, holding the tank at a set temperature so that acidification is reproducible and the endpoint can be judged on pH and titratable acidity rather than on elapsed time.
When fermentation reaches its endpoint the liquid is separated from seeds and solids by pressing, screening and settling, then filtered through a plate or membrane filter to the clarity the grade calls for. It is pasteurised or flash heated, and either filled aseptically at single strength or concentrated under vacuum at low temperature to preserve aroma. Concentrate destined for powder is spray dried onto a carrier. Finished liquid is packed in drums or intermediate bulk containers and held cool.
