- remove_red_eye 30052 views
|
Aspect
|
Aseptic Fruit Puree
|
Aseptic Fruit NFC Juice
|
Aseptic Fruit Juice Concentrate
|
|---|---|---|---|
|
Definition
|
Pulped fruit (with or without seeds/skins) processed into a smooth, thick consistency, aseptically packed.
|
Single-strength juice extracted from fruit, not concentrated or reconstituted, aseptically packed.
|
Juice with water removed to form a concentrated syrup, aseptically packed, reconstituted before use.
|
|
Production Process
|
- Fruit is washed, pulped, and sometimes strained.
- Thermally processed to sterilize.
- Packed in sterile, airtight containers (e.g., drums, bags).
|
- Fruit is pressed to extract juice.
- Gently pasteurized to retain flavor/nutrients.
- Packed aseptically without concentration.
|
- Juice is extracted, then evaporated to remove water (typically to 60–70° Brix).
- Pasteurized and packed aseptically.
|
|
Composition
|
- Contains fruit pulp, fiber, and sometimes seeds/skins.
- Thicker, more viscous texture.
|
- Liquid juice, no pulp or minimal pulp (depending on filtration).
- Single-strength, mimics fresh juice.
|
- Highly concentrated liquid, low water content.
- Reconstituted with water to restore single strength.
|
|
Brix Level
|
Varies by fruit (e.g., 8–20° Brix), reflects natural sugar content.
|
Matches fresh fruit (e.g., 10–12° Brix ), not altered.
|
High (e.g., 60–70° Brix), due to water removal.
|
|
Flavor Profile
|
Robust, full-bodied, retains fruit’s natural texture and taste.
|
Fresh, natural juice flavor, with volatile compounds preserved.
|
May lose some volatile flavors during concentration
|
|
Shelf Life
|
18–24 months when stored at 15–30°C, no refrigeration needed.
|
18–24 months, same storage conditions.
|
18–24 months, same storage conditions.
|
|
Packaging
|
Pails, drums, totes, or bag-in-box for bulk.
|
Drums, totes, or tankers for bulk.
|
Drums, totes, or tankers; smaller volumes for reconstitution.
|
|
Applications
|
- Beverages (smoothies, craft beer, cocktails).
- Food (sauces, desserts, yogurt, baby food).
- Baking or brewing.
|
- Premium beverages (juices, sodas, cocktails).
- Ingredient in sauces or dressings.
- Direct consumption after bottling.
|
- Reconstituted for beverages (juices, soft drinks).
- Ingredient in processed foods (jams, candies).
- Cost-effective for large-scale production.
|
|
Cost Considerations
|
Moderate; higher than concentrate due to pulp content, but varies by fruit type.
|
Higher; premium product due to no concentration, more shipping weight.
|
Lower; reduced water content lowers shipping/storage costs.
|
|
Nutritional Value
|
High; retains fiber, vitamins, and minerals from pulp.
|
High; preserves vitamins and natural juice nutrients.
|
Comparable when reconstituted, but some micronutrients may degrade during concentration.
|
|
Logistics
|
Heavier than concentrate due to pulp, but shelf-stable.
|
Heaviest due to full water content, increasing transport costs.
|
lower weight and volume mean reduced shipping costs, making concentrate ideal for global supply chains or bulk industrial use.
|