Purple Carrot Concentrated Juice
Purple carrot concentrated juice is the pressed juice of pigmented Daucus carota roots, evaporated to a high solids concentrate and used as a colouring food. It differs from a purple carrot colour extract in a way that matters commercially: the pigment is not selectively separated from the rest of the juice, so the sugars, acids, minerals and soluble fibre of the carrot are concentrated along with the anthocyanins in roughly their original proportions.
That distinction is the whole point of the product. Because the concentrate remains recognisably a food rather than a purified additive, it is declared on the ingredient list as concentrated purple carrot juice rather than as a colour, which is the declaration many brands want. The trade off is strength and consistency: colour value is far lower than in a refined extract, it varies with the crop, and the sugar and acid the concentrate brings into the formulation have to be accounted for in the recipe.
The colouring principles are acylated cyanidin glycosides, among the most stable anthocyanins in commercial use, giving a bright red below pH 3.5, a raspberry red near pH 4 and a purple to grey drift above pH 5. The product comes as a dark red viscous liquid at roughly 40 to 68 degrees Brix, and as a spray dried powder. It is fully miscible with water, insoluble in oil, and sensitive to sulphur dioxide, to strong light and to high ascorbic acid levels.
We source bulk Purple Carrot Concentrated Juice from top China manufacturers for our partners. The manufacturer is in Hubei. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Colorant
Specifications
| Item | Specification |
|---|---|
| Appearance | Dark red to purple viscous liquid |
| Soluble Solids | 65 degrees Brix, plus or minus 1 |
| Colour Value E1% 1cm at 520 nm | 3.0 minimum |
| Anthocyanins as cyanidin 3-glucoside | 0.15% minimum |
| pH | 3.5 to 5.0 |
| Titratable Acidity as citric acid | 1.0% to 3.0% |
| Sulphur Dioxide | 10 mg/kg maximum |
| Patulin | Not detected |
| Lead | 0.5 mg/kg maximum |
| Arsenic | 0.5 mg/kg maximum |
| Total Plate Count | 1000 cfu/g maximum |
| Yeast and Mould | 100 cfu/g maximum |
| E. coli | Absent in 5 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Concentrates are specified on soluble solids, commonly 45, 60 and 65 degrees Brix, together with a colour value measured as E1% 1cm near 520 nm and an anthocyanin content expressed as cyanidin 3-glucoside. Because the crop varies, most suppliers work to a colour value range rather than a single figure and standardise batches by blending, using water or a higher strength lot rather than by adding an isolated pigment, which would change the regulatory character of the product.
Clarified and unclarified versions are offered. A clarified concentrate is depectinised and filtered so that it stays bright in a clear drink; an unclarified concentrate keeps more of the fruit body and is used in opaque products. Spray dried powders on maltodextrin are used where a dry ingredient is needed, at the cost of the clean label advantage the carrier can remove. Organic certified material is common in this segment, and non-GMO and kosher documentation is routine. Frozen concentrate is traded where the supply chain allows it, since freezing preserves colour better than ambient storage.
Applications
- Fruit juices, nectars and smoothies, where a juice ingredient sits naturally on the label
- Flavoured waters, still drinks and lemonades held at low pH
- Yoghurt and fruit preparations for dairy, giving a berry red without an additive declaration
- Ice cream, sorbet and frozen fruit bars
- Confectionery, jellies and gummies positioned on clean label
- Jams, compotes and bakery fruit fillings
- Cereal bars, granola coatings and fruit snacks
- Infant and toddler foods where additive colours are avoided
- Alcoholic ready to drink beverages, ciders and coolers
- Blending with black carrot, elderberry or beetroot concentrates to reach a target shade
China Manufacturers of Purple Carrot Concentrated Juice
Top Purple Carrot Concentrated Juice 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
The commercial value of this product rests on its classification as a colouring food rather than as an additive. In the European Union European Commission guidance sets that distinction out, asking whether the process selectively extracts or concentrates the pigment relative to the other components of the source material. A concentrate made only by pressing, filtering and evaporating water remains a food and is declared by an ingredient name such as concentrated purple carrot juice, whereas a preparation in which the pigment has been separated on resin is the food colour E 163, authorised under Regulation (EC) No 1333/2008 with purity criteria in Regulation (EU) No 231/2012 and subject to the use conditions in its annexes.
In the United States the position is broadly parallel but the mechanism differs. The rules define a colour additive by function, so a juice concentrate added to give colour is a colour additive whatever its degree of processing; 21 CFR Part 73 lists vegetable juice colour and dehydrated vegetable juice colour for that purpose as colours exempt from certification, and purple carrot concentrate is sold under that framework with a supplier declaration of the applicable listing. Where the concentrate is added for flavour or for its nutritional contribution it is handled as a food ingredient instead. JECFA has evaluated anthocyanins, and the Codex General Standard for Food Additives covers them.
Manufacturing Process
Purple carrots are received, washed and inspected, then milled to a mash. The mash is warmed and treated with pectinase to break down the cell wall pectin, which raises juice yield and makes the pressing stage practical, then pressed in a belt or decanter press. The press cake is usually washed and re-pressed, and the combined juice is screened to remove coarse solids. Where a clear concentrate is required the juice is depectinised further and passed through a filtration stage.
The juice is then concentrated in a multiple effect falling film evaporator under vacuum, which allows most of the water to be removed at temperatures low enough to limit anthocyanin degradation. Aroma recovery is not usually practised for a colouring concentrate. The concentrate is standardised to the target Brix and colour value, pasteurised on a plate or tubular heat exchanger with a short hold, and cooled rapidly before filling into drums, totes or aseptic bags. Powder grades take the standardised concentrate, blend it with maltodextrin and spray dry it at a low outlet temperature.
