Orange Carrot Juice Concentrate
Orange carrot juice concentrate is a blended concentrate of orange juice and carrot juice, evaporated under vacuum to a high solids liquid and used as a beverage base where citrus acidity and carotenoid colour are wanted together.
The blend is a functional pairing rather than an arbitrary one. Carrot juice is low in acid, with a pH near 6.0 to 6.4, and is therefore difficult to preserve on its own by pasteurisation alone, while orange juice is acidic at pH 3.3 to 4.0 and brings the mixture into a range where a conventional acid food process is sufficient. Carrot contributes alpha and beta carotene, which give the deep orange colour and the provitamin A content that the category is usually sold on, together with a sweet earthy note. Orange contributes citric and malic acid, the sugar profile of sucrose, glucose and fructose, and the volatile terpene and aldehyde fraction that carries the fresh citrus aroma.
Concentrate is traded at 55 to 68 Brix as a deep orange viscous liquid, frozen in drums and pails or filled aseptically. It reconstitutes fully in water, and cloudy grades require agitation to redisperse settled solids. Carotenoid oxidation and the loss of the citrus top note are the practical quality limits, so the material is deaerated before evaporation and held frozen or cold.
We source bulk Orange Carrot Juice Concentrate from top China manufacturers for our partners. The manufacturer is in Shandong. 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 cloudy liquid, uniform after agitation, free from foreign matter, deep orange, matched to supplier reference |
| Flavour and odour | Characteristic orange and carrot, no cooked or fermented note |
| Soluble solids | 55.0 to 68.0 Brix at 20 degrees Celsius |
| pH | 3.4 to 4.2 |
| Titratable acidity as citric acid | 3.0 percent minimum on concentrate |
| Total carotenoids as beta carotene | Reported per lot against the colour target |
| Blend ratio | Declared per lot, orange to carrot juice basis |
| Nitrate | 250 mg/kg maximum on single strength basis |
| Lead | 0.05 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
The primary variable is the blend ratio, which is declared and which decides both colour and acidity. Carrot forward blends give a deeper orange and a lower acid load, while orange forward blends give a brighter, sharper drink. Beyond that, concentrate is traded cloudy, retaining carrot and citrus solids for a full appearance, or clarified, filtered to a brighter liquid for clear beverages, though clarification removes much of the carotenoid colour and is therefore uncommon in this blend.
Further distinctions cover Brix, titratable acidity, the acid to Brix ratio, and colour, which is measured instrumentally or as total carotenoid content by spectrophotometry and is the attribute most closely specified. Aroma stripped concentrate is sold separately from material with the recovered orange essence returned. Organic certified lots, sulphite free declaration and material segregated by season and origin are traded as separate specifications, and pulp content is declared where the concentrate carries citrus pulp.
Applications
- Reconstituted orange and carrot juice drinks, the main outlet for the blend
- Multi fruit and vegetable juice blends, where the concentrate supplies both colour and acidity
- Juice drinks and still beverages dosed to a declared juice percentage
- Children and family beverages positioned on vegetable content
- Smoothies and blended drinks needing an orange colour without added colourant
- Dairy fruit preparations and drinking yoghurts formulated on a low pH base
- Ice cream, sorbet and frozen dessert bases
- Confectionery, jellies and fruit chews using the carotenoid colour
- Sauces, glazes and dressings, contributing sweetness, acid and colour
- Infant and toddler drinks formulated without added sugar
Brands Using Orange Carrot Juice Concentrate
Widely-distributed consumer products that list Orange Carrot Juice Concentrate 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 Orange Carrot Juice Concentrate
Top Orange Carrot Juice Concentrate 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 both component juices are conventional foods, and processors operate the hazard analysis and critical control point plan required by 21 CFR Part 120, including the pathogen reduction requirement applying to juice. Because the blend contains carrot juice, which is low acid on its own, the acidity contributed by the orange fraction is a controlled parameter, and where a shelf stable product would sit above pH 4.6 the low acid canned food or acidified food rules apply instead. Brix reference values published for orange and for carrot establish single strength for each component and determine the percentage juice declaration on the finished beverage, which must reflect the blend.
In the European Union orange juice from concentrate falls under the Fruit Juice Directive as amended, which sets the definitions, the permitted treatments and the minimum reconstitution Brix for orange, while carrot juice sits outside that directive and is handled under general food law. A mixed product is therefore labelled accordingly and cannot use the reserved fruit juice description without qualification. Codex maintains a general standard for fruit juices and nectars covering blended products. Pesticide residue and heavy metal limits of the destination market apply to both raw materials, and nitrate is the contaminant specified for the carrot fraction.
Manufacturing Process
The two juices are produced on separate lines and blended afterwards. Oranges are washed, graded and extracted whole on in line extractors that press the juice out while keeping the peel oil separate, and the juice is finished on a pulper to set pulp content, then centrifuged. Carrots are washed, inspected, trimmed and either steam peeled or scrubbed, then blanched, which inactivates peroxidase and softens the tissue so that the carotenoids release. The blanched roots are milled and pressed on a belt or decanter press, and the raw carrot juice is screened and centrifuged.
Both juices are deaerated. Orange juice is passed through an aroma recovery unit so that the volatile essence can be stripped and returned later, and both are then concentrated under vacuum in falling film evaporators at temperatures low enough to protect the carotenoids, or the carrot stream is concentrated by reverse osmosis where colour retention is critical. The two concentrates are blended to the declared ratio and standardised for Brix, acidity and colour, the recovered orange aroma is added back, and the blend is pasteurised, cooled rapidly and either filled aseptically into bag in box and drums or drum frozen.
