Noni Juice
Noni juice is the juice pressed or drained from the ripe fruit of Morinda citrifolia, a small evergreen tree of the coffee family native to Southeast Asia and the Pacific islands, sold as a single strength beverage base and as an ingredient in functional drinks.
The juice is a thin, pale to greyish yellow liquid with about 6 to 9 Brix, a pH near 3.5, and a strong aroma dominated by octanoic and hexanoic acid, which is what gives ripe noni its cheese like smell. The characteristic constituents used for identity and specification are the iridoid glycosides, chiefly deacetylasperulosidic acid and asperulosidic acid, together with the coumarin scopoletin and a range of polyphenols. Potassium is the dominant mineral and is high enough to matter in formulation.
The juice is fully water miscible and blends readily with sweeter fruit juices, which is how most of it reaches consumers. It is sensitive to oxidation and to heat, darkening and losing aroma if hot held, and its low pH means it is pasteurised rather than sterilised. Supply is as chilled or frozen single strength juice, or aseptically filled at ambient.
We source bulk Noni Juice from top China manufacturers for our partners, working with several of them. The manufacturers are 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
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Opaque to slightly hazy liquid, light sediment permitted |
| Colour | Pale yellow to greyish brown |
| Odour and taste | Characteristic pungent noni aroma, sour taste |
| Soluble solids | 6.0 to 9.0 Brix at 20 degrees Celsius |
| pH | 3.2 to 4.0 |
| Titratable acidity as citric acid | 0.5 to 1.5 percent |
| Deacetylasperulosidic acid | 200 mg/L minimum |
| Ethanol | 0.5 percent volume maximum |
| Lead | 0.05 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 100 cfu/mL maximum |
| Yeast and mould | 20 cfu/mL maximum |
| Escherichia coli | Negative in 1 mL |
| Salmonella | Negative in 25 mL |
Common Markets Grades
Two production styles are traded. Traditional aged juice is drained from whole fruit held in sealed vessels for several weeks to several months, giving a fermented, more acidic and more strongly aromatic liquid. Pressed juice is extracted mechanically from ripe fruit within a day or two of harvest and pasteurised immediately, producing a milder and paler product with lower alcohol and acetic acid. Buyers specify which style they want because the sensory difference is large.
Beyond that, grades cover filtered clear juice against unfiltered juice with pulp, single strength against concentrated material, and lots segregated by organic certification or island of origin. Some suppliers guarantee a minimum iridoid content, most often expressed as deacetylasperulosidic acid in milligrams per litre, and that guarantee is the main technical difference between suppliers.
Applications
- Bottled noni beverages, sold neat or diluted as the principal ingredient
- Fruit juice blends, where grape, blueberry or pineapple juice masks the fermented note
- Dietary supplement liquids and shots, dosed for the iridoid and polyphenol fraction
- Softgel and capsule fills, using concentrated or dried juice solids
- Powdered supplement blends and instant drink mixes, after spray or freeze drying
- Functional shots combining noni with ginger, turmeric or citrus for flavour cover
- Nutricosmetic drinks, where the polyphenol content supports the positioning
- Pet supplement liquids, where the palatability problem is less limiting
- Extract manufacture, as the feedstock for standardised iridoid preparations
Brands Using Noni Juice
Widely-distributed consumer products that list Noni Juice on the ingredient label.
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Noni Juice
Top Noni Juice manufacturers in China.
- Hainan Xisha Noni Biotech Co., Ltd.3 ingredients in the directory
Hainan Yiran Biological Engineering Co., Ltd.8 ingredients in the directory
Qiantai Nuoli Health Industry (Hainan) Co., Ltd.2 ingredients in the directory
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. It was first cleared under the earlier novel foods regulation and is now carried on the Union list of authorised novel foods maintained under Regulation 2015/2283, with conditions of use and labelling requirements attached to the entry. Placing a noni product on the EU market therefore requires that it match the authorised specification and, where relevant, the authorised category of use.
In the United States noni juice is marketed as a conventional food 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 and manufacturing rules. Disease and treatment claims have been the subject of enforcement action, so labelling is restricted to permitted structure and function statements. No E number applies, since noni juice is a food rather than an additive, and the general contaminant and hygiene requirements of the destination market set the specification.
Manufacturing Process
Fruit is harvested at the hard white to translucent ripe stage, washed, and inspected for rot and insect damage. In the traditional route the whole fruit is loaded into food grade drums or tanks and left to soften under its own weight, with juice draining and collecting below the fruit bed over a period of weeks. In the mechanical route the fruit is crushed and either pressed on a screw or belt press, or centrifuged, and the raw juice is separated from seeds and skin on a finisher screen within hours.
Raw juice from either route is coarse screened, decanted or centrifuged to drop the heavy solids, then filtered to the clarity the customer specifies. It is deaerated, pasteurised on a plate heat exchanger at around 88 to 95 degrees Celsius for a short hold, cooled and either chilled, frozen, or filled aseptically into bag in box. Concentrate is produced by low temperature vacuum evaporation or by reverse osmosis, and dried powders are made by spray drying the juice onto a maltodextrin carrier or by freeze drying the concentrate.
