In the production of concentrates, the natural water content of the fruit juice is extracted through vaporisation or freezing. The Brix content of the concentrate varies according to the quantity to be extracted.
- in the beverage and tea industry for juices, fruit juice beverages, nectars, ice tea, as additive in alcoholic drinks
- in the confectionery and baking industry for sweets, fruit jellies, chewing sweets, fillings
- in the dairy and ice cream industry for fruit preparations, icings, desserts
Fruit concentrates are obtained mainly from the juice of fresh or deep-frozen fruits.
There are two methods to concentrate the juice:
- Thermal concentration
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