Apple Juice Concentrate

Single-strength apple juice concentrated to 70 Brix by low-temperature vacuum evaporation, the world's most widely traded fruit juice concentrate and the bulk sweetener-flavor backbone of countless juice drinks, blends, and processed foods.

Pale yellow to amber transparent viscous liquid with pH between 3.2 and 4.0 and natural acidity expressed as 0.8 to 1.8 percent malic acid. Produced clarified (depectinized and ultrafiltered) for clear juice applications.

We supply food-grade Apple Juice Concentrate from manufacturers in China, which dominates global supply with over 60 percent of world export volume, holding ISO, Halal, Kosher, EU, and where applicable USDA NOP organic certifications.

Common market grades include 70 Brix standard clarified, 65 Brix concentrate for selected packaging requirements, premium low-color clarified grade for clear soft drink applications, organic-certified concentrate from EU and USDA NOP suppliers, and cloudy (not depectinized) grade for traditional cloudy juice products.

Bulk and reduced-MOQ shipments by ISO tank, frozen drum, or aseptic bag-in-drum. Batch-level COA covering Brix, pH, acidity, color, patulin, and microbiology.

Apple juice concentrate emerged as a global commodity in the 1990s with the rise of large-scale juice production in China's Shaanxi and Shandong provinces, regions whose climate and soil favor high-acid culinary apples that produce concentrate of stronger flavor than dessert apples. China today processes more than 5 million tonnes of apples annually into concentrate.

Industrial production starts with whole apples washed, ground, and pressed in screw or belt presses to extract juice at 11 to 14 Brix. The fresh juice is treated with pectinase and amylase, centrifuged, ultrafiltered to remove suspended solids, and concentrated under vacuum at temperatures below 60 °C in multi-effect evaporators to 70 Brix. Aroma compounds stripped during evaporation are recovered separately and added back at controlled levels.

The principal quality and safety control point is patulin, a mycotoxin produced by Penicillium expansum mold growth on rotting apples. Regulatory limits stand at 50 µg/kg in juice in the EU and U.S., with 10 µg/kg for infant and baby food. Reputable producers screen each batch by HPLC and reject lots exceeding limits.

Labeling treatment is governed by the apple juice trade as the canonical reference: in the EU, apple juice from concentrate must be reconstituted to a minimum of 11.2 Brix and meet AIJN Code of Practice purity criteria; in the U.S., the FDA defines apple juice minimum Brix at 11.5. Below these levels the product must be declared as a drink or beverage rather than juice.

• Single-juice and apple-blend juice products in PET, glass, and aseptic carton
• Sweetener and bulking agent in multi-juice blends where apple provides clean background sweetness without dominating flavor
• Cider production for both alcoholic hard cider and non-alcoholic sweet cider
• Smoothie bases, kids' juice boxes, and fortified juice drinks
• Sweetener substitute in jams, sauces, and yogurt where labeling requires no-added-sugar claims
• Fruit-flavored ice cream, sorbet, and frozen dessert bases
• Baby food and infant juice products with strict patulin and pesticide limits
• Glazes, chutneys, and marinades requiring apple identity
• Apple cider vinegar production as fermentation feedstock