Archive
juice-concentrate
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Fruit Purees and Concentrates for Industry: Formats, Specifications and Buying Logic
An industrial buyer’s guide to processed fruit formats. What separates a puree from a juice, what concentration does and does not preserve,…
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Fruit Juice Concentrate: Brix, Concentration Ratio and How to Source It
How juice concentrate is actually traded. What reference Brix means and where the figures come from, how to calculate a concentration ratio…
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What is Brix in fruit concentrate?
Degrees Brix measure soluble solids by refractive index. In concentrate trading it is the primary commercial parameter, but only when the temperature…
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Which apple varieties are best for processing?
It depends on the output. Dice and slices need firm, slow-browning flesh; concentrate needs sugar and acid; puree needs breakdown behaviour.
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How is fruit concentrate shipped?
Frozen drums, aseptic bag-in-box on pallets, or flexitank in bulk. The format is decided by volume, destination distance and what the buyer…
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Puree Concentrate
Puree concentrate is fruit puree from which part of the water has been evaporated, typically to 24–30 °Bx depending on the fruit.…
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Juice Yield
Juice yield is the volume or mass of juice obtained from a given quantity of raw fruit, expressed as a percentage or…
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Juice Clarification
Juice clarification removes suspended solids, pectin and haze-forming compounds to produce a clear, stable juice. It typically combines enzymatic depectinisation, fining and…
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Aroma Recovery
Aroma recovery captures volatile flavour compounds stripped off during evaporation and returns them to the concentrate or stores them separately. It preserves…
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Deaeration
Deaeration removes dissolved oxygen from juice before pasteurisation and filling to limit oxidation, colour loss and vitamin degradation. It is performed under…