Noni Pulp
Noni pulp is the sieved flesh of Morinda citrifolia fruit, recovered whole with its insoluble solids rather than pressed for juice, and sold as a thick suspension for beverage, supplement and food manufacture.
The noni fruit is a compound syncarp that ripens from green through yellow to a translucent, softening white stage at which it is harvested. Pulp taken at that stage carries the full insoluble fraction of the flesh: cell wall polysaccharides, pectin and fine fibre, together with the soluble components that define the material. Those include the iridoid glycosides deacetylasperulosidic acid and asperulosidic acid, which are the recognised markers for noni content, scopoletin, and the short chain fatty acids octanoic and hexanoic acid that give ripe noni its pungent, cheese like odour. Total solids run around 8 to 12 percent, the pH sits between 3.4 and 4.0, and Brix is modest at 8 to 12.
Pulp is traded aseptically filled in bag in box and drums or held frozen, as a pale brown to grey brown viscous suspension. It separates into serum and solids on standing and requires agitation before dosing. Because the odour compounds are volatile and the pulp browns under heat, processing is run with short thermal holds and low oxygen pickup, and most pulp is blended or masked before it reaches a consumer product.
We source bulk Noni Pulp 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 suspension, free from seeds, skin and foreign matter, pale brown to grey brown |
| Flavour and odour | Characteristic pungent noni, no putrid or mouldy note |
| Soluble solids | 8.0 to 12.0 Brix at 20 degrees Celsius |
| Total solids | 8.0 to 12.0 percent |
| pH | 3.4 to 4.0 |
| Titratable acidity as citric acid | 0.4 to 1.5 percent |
| Deacetylasperulosidic acid | Reported per lot by chromatography |
| Seed and skin fragments | Absent on visual examination |
| Lead | 0.1 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 1000 cfu/g maximum |
| Yeast and mould | 50 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
The main distinctions are preservation route and fibre content. Aseptic ambient pulp and frozen pulp are the two commercial forms, with frozen material preferred where downstream processing is limited and ambient material preferred where cold chain is not available. Fibre content is set by the screen size at the finisher, giving a smooth pulp for beverage use and a coarser pulp where texture or fibre declaration is wanted. Concentrated pulp, evaporated to roughly double solids, is traded where freight cost dominates.
Beyond that, lots are distinguished by whether the pulp derives from traditionally fermented fruit or from freshly pressed and pulped fruit, since the fermented route gives a different acid profile and a more pronounced aroma. Organic certified material and lots segregated by growing region are traded separately, and supplement buyers specify iridoid marker content by chromatography rather than relying on Brix or solids alone.
Applications
- Noni beverage manufacture, where the pulp is diluted and blended with other juices to mask the odour
- Functional and wellness drinks specified on iridoid marker content
- Dietary supplement liquids, shots and sachets
- Spray dried noni powder for capsules, tablets and drink sachets
- Fermented and probiotic beverages, where the pulp serves as the substrate
- Gummies, chews and confectionery carrying a noni declaration
- Smoothie and blended drink bases, where the insoluble fraction supplies body
- Bars, cereals and bakery inclusions using dried pulp as a fibre and botanical component
- Cosmetic and personal care preparations formulated with noni fruit material
China Manufacturers of Noni Pulp
Top Noni Pulp 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 is a novel food. Morinda citrifolia fruit juice was authorised following a European Food Safety Authority opinion, and separate authorisations were subsequently granted for noni fruit puree and concentrate, for leaves used to make infusions, and for noni fruit powder, each with its own specification and conditions of use. A pulp preparation must fall within one of those authorisations or be the subject of its own application, so the exact form and the intended food category are verified before placing material on the market. Reports of liver injury associated with noni beverages were reviewed and no causal link was established at the levels assessed, but monitoring conditions were attached to the authorisations.
In the United States noni fruit juice and puree are marketed as conventional food ingredients and as dietary supplement ingredients, supported by generally recognised as safe notifications that the Food and Drug Administration has reviewed without objection, and aseptic processors operate under the applicable acidified food and preventive controls requirements. Marketing claims are the enforcement focus for this material, since disease treatment claims bring a product within the drug definition. Codex covers the material through its general standard for fruit juices and nectars, and heavy metal and pesticide residue limits of the destination market apply to the fruit as an agricultural commodity.
Manufacturing Process
Fruit is harvested at the translucent white ripening stage, washed and sorted, with over ripe and damaged fruit removed. In the traditional route the fruit is then held in closed vessels for weeks or months, during which enzymatic softening and a mixed fermentation break the tissue down. In the direct route the washed fruit is passed straight to a pulper. Either way, the softened fruit goes through a pulper and one or more finishers fitted with progressively finer screens, which remove the seeds, the hard seed coat and the skin and set the final particle size of the pulp.
The pulp is deaerated under vacuum to strip oxygen, which limits browning and slows oxidation of the fatty acid fraction, then heated on a tubular or scraped surface heat exchanger for pasteurisation and enzyme inactivation, with the hold kept short because both colour and the iridoid content decline under prolonged heat. Where a concentrate is required, water is removed under vacuum in a forced circulation evaporator sized for a viscous product. The pulp is cooled rapidly and filled aseptically into sterilised bag in box or drums, or filled and blast frozen.
