Organic Noni Enzyme
Organic noni enzyme is a fermented preparation of Morinda citrifolia fruit made entirely from certified organic raw material and produced without synthetic processing aids. The word enzyme translates the Chinese term jiaosu, which means a fermented plant preparation rather than an isolated enzyme, so the product is a fermentate of the whole fruit and contains no standardised enzyme activity.
The material is traded in several physical forms from the same fermentation: a dark brown fermented liquid, a thicker paste or concentrate, and a spray dried or freeze dried powder on an organic carrier such as tapioca maltodextrin or acacia gum. All carry the pungent, cheese like aroma that noni develops during fermentation, which comes from the octanoic and hexanoic acid fraction of the fruit.
Fermentation drives the pH down to roughly 3.2 to 3.8 as fruit sugars are converted to lactic and acetic acid, and that acidity is the main factor stabilising the liquid forms. Powdered forms are hygroscopic and cake if exposed to humidity. All forms darken and lose aroma with heat and light, so they are stored cool and packed in opaque containers.
We source bulk Organic Noni Enzyme 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
- Probiotic
Specifications
| Item | Specification |
|---|---|
| Appearance | Dark brown liquid, paste or fine brown powder per form |
| Odour and Taste | Characteristic fermented noni, pungent and sour |
| Identification | Positive for Morinda citrifolia by HPLC profile |
| Soluble Solids, liquid form | 6.0 to 12.0 °Brix at 20°C |
| pH, liquid form | 3.2 to 3.8 |
| Moisture, powder form | ≤ 6.0% |
| Ash | ≤ 8.0% on dry basis |
| Ethanol | ≤ 0.5% v/v |
| Pesticide Residues | Complies with organic certification requirements |
| Lead | ≤ 0.3 mg/kg |
| Arsenic | ≤ 0.5 mg/kg |
| Total Plate Count | ≤ 1,000 CFU/g |
| Yeast and Mould | ≤ 100 CFU/g |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Organic status is itself the primary grading question, since it constrains the whole chain: the fruit must come from certified plantations, any fermentation culture and carrier must be permitted under the applicable organic standard, and processing must avoid the synthetic clarifying and preservative aids normally available. Certification is held to one or more of the United States National Organic Program, the European Union organic regulation, and the Japanese Agricultural Standard.
Within organic material the trade forms are single strength fermented liquid at natural Brix, vacuum concentrate at several times single strength, and dried powder standardised on moisture rather than on a marker compound. Fermentation time distinguishes short aged material of a few weeks from long aged material held a year or more, the latter carrying higher acidity and a heavier aroma. A seedless, pulp removed version and a whole pulp version are both sold.
Applications
- Organic ready to drink wellness beverages, where the fermented liquid is the base of the formulation
- Shot format supplements, using the concentrate at high dosage in small volume bottles
- Capsules and tablets, formulated from the dried powder rather than the liquid
- Multi botanical jiaosu blends, in which noni is fermented or blended with other organic fruits and herbs
- Organic powdered drink sachets and green blends, where the dried fermentate supplies a sour fermented note
- Functional bars and chews, using the powder at low inclusion because of its strong aroma
- Organic cosmetic and personal care products, employing the filtered fermentate as a botanical ingredient
- Pet supplement liquids and powders sold on an organic claim
China Manufacturers of Organic Noni Enzyme
Top Organic Noni Enzyme 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 the product is sold as a dietary supplement ingredient or as a conventional food, with the organic claim governed by the National Organic Program and requiring certification of the growing and handling operations. The Food and Drug Administration has taken action against noni products bearing disease treatment claims, so label statements are limited to structure and function language, and juice products additionally fall under the juice hazard analysis and critical control point requirements.
In the European Union Morinda citrifolia juice is an authorised novel food and may be used only within the conditions of use set out in the Union list of novel foods, which define the permitted food categories. Dried and concentrated noni preparations that fall outside those authorised forms need their own novel food authorisation before they can be placed on the market, which is the main regulatory obstacle for powdered material. Organic labelling is separately governed by the Union organic production regulation. Codex has no commodity standard specific to noni, so the general standards for fruit juices and for food hygiene apply.
Manufacturing Process
Fruit is harvested ripe from certified organic plantations, washed with potable water and inspected, then loaded into food grade fermentation vessels. Traditional practice seals the whole fruit and lets it collapse and ferment on its own epiphytic microflora for periods running from several weeks to more than a year. Controlled production instead pulps the fruit and inoculates it with an organic compliant lactic acid bacteria or yeast culture at a held temperature, so the endpoint can be judged on pH and titratable acidity rather than on elapsed time.
When the fermentation reaches its target the liquid is separated from seeds and solids by pressing, screening and gravity settling, then filtered mechanically, since the synthetic fining agents used in conventional juice work are not available. The filtrate is pasteurised or flash heated and either filled at single strength or concentrated under vacuum at low temperature to protect the aroma. Material destined for powder is spray dried or freeze dried with an organic carrier, then milled and sieved. Segregation from conventional lines, cleaned down equipment and an unbroken batch record are maintained throughout so that organic certification survives the process.
