Yellow Carrot Juice Concentrate
Yellow carrot juice concentrate is juice pressed from yellow fleshed cultivars of Daucus carota and reduced under vacuum to a high solids liquid, used mainly as a colouring foodstuff where a clean yellow shade is wanted without a declared colour additive.
The distinction from orange carrot concentrate is pigment chemistry. Orange carrots are dominated by alpha and beta carotene, which give a strong orange to orange red shade, whereas yellow cultivars carry mainly lutein and other xanthophylls with only a small carotene fraction, producing a lighter, greener yellow that sits close to the shade formulators would otherwise reach for with a synthetic colour. Soluble solids at single strength are 6 to 10 Brix and the pH is near 6.0 to 6.4, so the juice is a low acid material and its preservation is handled accordingly. The sugar fraction is sucrose, glucose and fructose, and the residual flavour is sweet and earthy, which is why concentrate intended for colour use is often deodorised.
Concentrate is traded at 40 to 65 Brix as a clear to lightly cloudy yellow liquid, frozen or filled aseptically, and also as a spray dried powder. It disperses fully in water. Xanthophylls are less stable to light than the carotenes, so the material is packed in opaque containers and held cold, and colour value rather than Brix is the attribute buyers specify most closely.
We source bulk Yellow 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 | Clear to lightly cloudy viscous liquid, free from foreign matter |
| Colour | Clean yellow, matched to supplier reference standard |
| Flavour and odour | Slight and characteristic, neutral for deodorised colouring grade |
| Soluble solids | 40.0 to 65.0 Brix at 20 degrees Celsius |
| pH | 4.5 to 6.5 according to grade and acidification |
| Colour value | Reported per lot by absorbance against reference |
| Total carotenoids | Reported per lot, lutein dominant |
| Nitrate | 250 mg/kg maximum on single strength basis |
| 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 primary grade distinction is between food ingredient grade, sold as a juice concentrate for beverage and food manufacture on Brix and flavour, and colouring foodstuff grade, sold on colour value with a defined shade and specified against a reference standard. Colouring grades are typically deodorised to strip the vegetable note, and are sometimes fermented before concentration to reduce residual sugars and nitrate, which improves both shade stability and the way the concentrate behaves in a finished formulation.
Beyond that, the trade distinguishes clarified concentrate, filtered to a bright liquid for clear beverages, from cloudy concentrate carrying suspended solids, and liquid concentrate from spray dried powder on a maltodextrin carrier. Organic certified material is traded separately, as is material segregated by cultivar and growing region, since the xanthophyll content that determines colour strength varies with variety and season. Nitrate content is a standing specification point for any carrot derived material.
Applications
- Colouring foodstuff for confectionery, icings and sugar panned products needing a clean yellow
- Beverages and juice drinks, supplying colour and sweetness without a declared colour additive
- Dairy products, yoghurts and desserts where a natural yellow shade is wanted
- Bakery fillings, creams and glazes
- Ice cream, sorbet and frozen dessert bases
- Sauces, dressings and condiments requiring yellow colour with a savoury compatible flavour
- Snack seasonings and coatings, using the powder form
- Ready meals and prepared foods as a vegetable derived colour and flavour input
- Vegetable and mixed juice blends, where yellow carrot lightens an orange base
- Pet food coatings and palatant systems
China Manufacturers of Yellow Carrot Juice Concentrate
Top Yellow 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 carrot juice and dehydrated carrot juice used to give colour are colour additives exempt from certification, listed for that purpose in the Food and Drug Administration colour additive regulations, and material sold as a colour must meet the specifications and conditions of use attached to that listing. Used instead as a food ingredient for its own sake, carrot juice concentrate is a conventional food. Because carrot juice has a pH above 4.6, ambient shelf stable products are handled under the low acid canned food regulations or, where acid is added, under the acidified foods regulation with pH as a critical control point.
In the European Union the deciding question is whether the concentrate is a colouring foodstuff or a colour additive. A concentrate produced by a non selective process, in which the pigment is not selectively extracted relative to the other components of the vegetable, is a food ingredient and is declared by name, whereas a preparation in which pigment has been selectively concentrated is a colour requiring authorisation and an E number. Colouring foodstuff claims are assessed against the Commission guidance on that distinction. Nitrate is subject to maximum levels for certain vegetable products under the contaminants regulation and is routinely specified, and pesticide residue and heavy metal limits of the destination market apply to the incoming roots.
Manufacturing Process
Yellow carrots are received, washed thoroughly and inspected, then topped, tailed and either steam peeled or scrubbed, since peel and soil carry both microbial load and off flavour. The roots are blanched, which inactivates peroxidase and polyphenol oxidase, softens the tissue and releases the xanthophyll pigments from the chromoplasts, then milled to a mash. Juice is expressed on a belt or decanter press, and the raw juice is screened and centrifuged to remove fibre and fines.
The juice is dosed with pectinase and cellulase where a bright product is required, then fined and filtered on diatomaceous earth or through a crossflow membrane. Concentrates intended for colour use often take an additional step at this point, either a deodorising treatment under vacuum to strip the earthy volatiles, or a controlled fermentation that consumes residual sugar and reduces nitrate. The juice is deaerated and concentrated under vacuum in a falling film or forced circulation evaporator at a low boiling temperature, or by reverse osmosis where pigment retention decides the choice. The concentrate is standardised against a colour reference, heat treated according to its pH and intended storage, cooled rapidly and filled aseptically or frozen, or taken forward to a spray dryer with a carrier.
