Noni Puree
Noni puree is the flesh of Morinda citrifolia fruit finished to a smooth homogeneous suspension, with seeds, seed coat and skin removed, and sold as a beverage and supplement raw material.
It differs from noni pulp mainly in the degree of refinement. Puree is passed through finer screens and is usually homogenised, so the particle size is reduced far enough that the material stays uniform for longer and pumps and doses cleanly through small orifices. Composition otherwise follows the fruit: soluble solids of 8 to 12 Brix, a pH near 3.4 to 4.0, a pectin and fibre fraction that gives body, and the marker constituents that define noni, namely the iridoid glycosides deacetylasperulosidic acid and asperulosidic acid together with scopoletin. The pungent odour comes from octanoic and hexanoic acid formed as the fruit ripens, and it survives processing, which is why puree is almost always blended and masked before it reaches a consumer product.
Puree is traded aseptically filled in bag in box and drums for ambient storage, or blast frozen, as a pale brown to grey brown viscous liquid. Some settling occurs on long standing and is corrected by agitation. Browning under heat and slow loss of the iridoid content are the practical quality limits, so thermal holds are kept short and the material is stored cool and dark.
We source bulk Noni Puree 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
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Smooth homogeneous puree, free from seeds, skin and fibre specks, pale brown to grey brown |
| Flavour and odour | Characteristic pungent noni, no putrid, mouldy or burnt note |
| Soluble solids | 8.0 to 12.0 Brix at 20 degrees Celsius, single strength |
| Total solids | 8.0 to 13.0 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 |
| Consistency, Bostwick at 20 degrees Celsius | 8 to 14 cm in 30 seconds |
| Lead | 0.1 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 100 cfu/g maximum, aseptic grade |
| Yeast and mould | 20 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Single strength puree at natural solids is the standard grade, with concentrated puree at roughly double solids traded where freight cost dominates. Preservation route is the other primary distinction, between aseptic ambient material and frozen material. Homogenised puree is specified where the buyer intends to fill small bottles or sachets, and unhomogenised puree where the material will be diluted and screened again downstream.
Beyond that, lots differ according to whether the fruit was traditionally aged in sealed vessels before pulping or processed directly from fresh ripe fruit, since the two routes give different acid profiles and different aroma intensity. Organic certified material and lots segregated by growing region are traded separately, and supplement buyers specify iridoid marker content by chromatography, which is the only reliable way to verify how much genuine noni a downstream blend contains.
Applications
- Noni beverage manufacture, diluted and blended with other juices to make the profile acceptable
- Functional and wellness drinks specified on iridoid marker content
- Daily dose shots and small format supplement liquids
- Spray dried noni powder for capsules, tablets and drink sachets
- Gummies, chews and confectionery carrying a noni declaration
- Fermented and probiotic drinks, where the puree serves as the fermentation substrate
- Smoothies and blended drinks, where the fibre fraction supplies body
- Bars, cereals and bakery inclusions using dried puree as a botanical component
- Cosmetic and personal care preparations formulated with noni fruit material
China Manufacturers of Noni Puree
Top Noni Puree 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, and noni fruit puree holds its own authorisation alongside the earlier authorisation of noni fruit juice, with further authorisations covering concentrate, leaves for infusion and fruit powder. Each authorisation carries its own specification and conditions of use, including the food categories in which the material may be used, so the exact preparation and application are verified against the Union list before material is placed on the market. The European Food Safety Authority assessed cases of liver injury reported in association with noni beverages and did not establish causality at the levels examined, and monitoring conditions apply.
In the United States noni fruit puree serves as a conventional food ingredient and as a dietary supplement ingredient, supported by generally recognised as safe notifications that the Food and Drug Administration reviewed without objection. Aseptic processors operate under the acidified foods regulation where the pH and process require it and under the preventive controls requirements for human food. Marketing claims are the main enforcement issue in this category, since disease treatment claims move a product into 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.
Manufacturing Process
Fruit is harvested at the translucent white ripe stage, washed and sorted to remove damaged and over ripe units. It is then either held in closed vessels for several weeks in the traditional ageing route, which softens the tissue through enzymatic breakdown and a mixed fermentation, or passed directly to a pulper. The softened fruit goes through a pulper and then a sequence of finishers with progressively finer screens, which strip out the seeds, the hard seed coat and the skin and reduce the flesh to a uniform puree.
The puree is deaerated under vacuum to strip oxygen that would otherwise drive browning and oxidise the fatty acid fraction, then homogenised at moderate pressure to break down the remaining coarse particles and stabilise the suspension against separation. It is pasteurised on a tubular or scraped surface heat exchanger with a short hold, since prolonged heat costs both colour and iridoid content, and cooled rapidly in a tubular cooler. Concentrated grades take an additional vacuum evaporation stage in a forced circulation unit sized for viscous material. The finished puree is filled aseptically into sterilised bag in box or drums, or filled and passed through a blast freezer.
