Orange
- Brix
- 63 – 65 %
- pH
- 3.30 – 3.70
- Acidity
- 0.72 – 1.0
- Ratio
- 11 – 15
BCF Manufactured
Fruit Concentrates
Aseptic and frozen fruit concentrates, pulps and NFC juice in bulk drums.
Category overview
What we offer in this category
Bulk fruit concentrates, fruit pulps and Not From Concentrate (NFC) juice for beverage, dairy, bakery and industrial buyers. Concentrated juice extends shelf life and makes storage and shipping more economical: juice is concentrated in an evaporator that heats it under vacuum to force water evaporation. NFC is squeezed, pasteurised and filtered juice filled into aseptic storage with the oxygen stripped from the product, or frozen immediately after processing.
Market applications
- Beverage manufacturing
- Dairy and ice cream
- Bakery and confectionery
- Industrial / re-processing
- Foodservice
Product specifications
Chemical specifications by fruit
Brix, pH, acidity and ratio for concentrate, pulp and NFC lines. Values are indicative ranges and are confirmed per lot.
Fruit concentrates
Chemical specifications for concentrated juice, evaporated under vacuum.
Mango
- Brix
- 27 – 28 %
- pH
- 3.70 – 4.10
- Acidity
- 0.9 – 1.3
- Ratio
- 20.7 – 31
Guava
- Brix
- 27 – 28 %
- pH
- 3.80 – 4.20
- Acidity
- 0.7 – 1.1
- Ratio
- 24.5 – 40
Pomegranate
- Brix
- 63 – 65 %
- pH
- 2.60 – 3.70
- Acidity
- 4.2 – 6.5
- Ratio
- 9.7 – 15.5
Strawberry
- Brix
- 27 – 28 %
- pH
- 3.30 – 3.70
- Acidity
- 2.5 – 3.5
- Ratio
- 7.7 – 11.2
Peach
- Brix
- 30 – 32 %
- pH
- 3.60 – 4.10
- Acidity
- 0.9 – 1.8
- Ratio
- 16.5 – 35.5
Grape
- Brix
- 70 ± 2 %
- pH
- 4.20 – 4.40
- Acidity
- 0.60 – 0.80
- Ratio
- 113 – 120
Lemon
- Brix
- 45 ± 2 %
- pH
- 1.00 – 3.00
- Acidity
- 25 – 35
- Ratio
- 1.1 – 2.2
Fruit pulp & Not From Concentrate (NFC)
Squeezed, pasteurised and filtered juice or pulp, filled aseptically or frozen after processing.
Orange
- Brix
- 11 – 12 %
- pH
- 3.30 – 3.70
- Acidity
- 0.70 – 1.0
- Ratio
- 11 – 17
Mango
- Brix
- 14 – 16 %
- pH
- 3.70 – 4.10
- Acidity
- ≤ 0.80
- Ratio
- ≥ 17.5
Guava
- Brix
- 7 – 9 %
- pH
- 3.90 – 4.30
- Acidity
- ≤ 0.32
- Ratio
- ≥ 21.8
Pomegranate
- Brix
- 15 – 16 %
- pH
- 3.0 – 3.70
- Acidity
- 0.25 – 0.65
- Ratio
- 23 – 64
Strawberry
- Brix
- 7 – 9 %
- pH
- 3.50 – 3.90
- Acidity
- ≤ 0.80
- Ratio
- ≥ 8.75
Peach
- Brix
- 10 – 12 %
- pH
- 3.40 – 3.80
- Acidity
- ≤ 1.0
- Ratio
- ≥ 10.0
Grape
- Brix
- 70 ± 2 %
- pH
- 4.20 – 4.40
- Acidity
- 0.60 – 0.80
- Ratio
- 113 – 120
Lemon
- Brix
- 45 ± 2 %
- pH
- 1.00 – 3.00
- Acidity
- 25 – 35
- Ratio
- 1.1 – 2.2
Packaging & storage
Aseptic or non-aseptic bag inside a polyethylene bag, placed in a clean metal drum or wooden bin. Each drum or bin is labelled with product name, drum/bin number, batch number, production date, expiry date, net weight and barcode.
Aseptic in drum
Orange, pomegranate
- Net weight
- 250 kg
- Gross weight
- 263 kg
- Storage
- +5 °C
- Shelf life
- 18 months
Aseptic in drum
Mango, guava, strawberry, apricot, peach
- Net weight
- 220 kg
- Gross weight
- 233 kg
- Storage
- +5 °C
- Shelf life
- 18 months
Frozen in drum
Orange, pomegranate
- Net weight
- 250 kg
- Gross weight
- 263 kg
- Storage
- −18 °C
- Shelf life
- 18 months
Frozen in drum
Mango, guava, strawberry, apricot, peach
- Net weight
- 210 kg
- Gross weight
- 233 kg
- Storage
- −18 °C
- Shelf life
- 18 months
Container loading
| Container | 20 ft | 40 ft |
|---|---|---|
| Dry container | 80 drums or 20 bins | 98 drums or 22 bins |
| Refrigerated container | 64 drums or 16 bins | 98 drums or 22 bins |
Specifications
Technical details are confirmed per programme
Net weights, case configuration, shelf life, ingredient declarations and destination-market requirements are agreed with your team before production — we don't publish specifications that haven't been confirmed for your programme.
Continue exploring
Other categories
Request a Quote
Let's discuss your sourcing programme
Share your market, product category and volumes. Our export team responds with a tailored proposal — pricing is always quoted privately.