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Originally created to supply US soldiers with vitamin C in World War II, fruit concentrate has found many other uses. Whether you want to drink soda or eat gummy bears, you need fruit concentrate for the color and flavor. The fruit concentrate processing line involves fruit peelers, conveyor belts, filters, and evaporators that help producers make fruit concentrate with all of the fruit’s original aroma.
Which fruit concentrate technology do you need?
Vacuum belt dryer for fruit, vegetable and herbal extracts
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Semi-Automatic Volumetric Liquid Filling Machine
Filling containers manually with liquid and viscous products is the method…
Industrial jam vacuum cooker
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Fruit pulping machine
When making fruit pulp, a pulping machine helps you remove seeds, stems, and skins from your fruit. Howe…
Batch cooker for fruit puree
The fruit pulp is used in many different bakery products, especially as a filling. Since fruit p…
Concentrator for fruit puree preparation
Fruit puree is often an ingredient of various fruit-flavored yogurts, which sometim…
Evaporator for heat sensitive products
The removal of solvents when making products in industries like food, cosmetics, phar…
High pressure processing machine for juice
High-pressure processing (HPP) is one of the technologies in the manufacturing o…
Linear automatic bottling machine for liquids
Autonomous filling systems are a very widely utilized solution for the consis…
Automatic bottling machine for beverage
One of the biggest challenges when bottling beverage drinks is that many of the bott…
Industrial bottle washing machine
Polyethylene terephthalate (PET) and glass bottles are widely used in the beverage industr…
Optical sorter for dried and frozen fruits
Dried fruits, frozen fruits, frozen vegetables and nuts present a challenge for …
Continuous belt freeze dryer
Freeze drying is the most gentle and aroma protective method of drying, widely used in the coffe…
Continuous vacuum belt dryer
For gently drying liquid concentrates into granulates or powders, a vacuum drying solution is th…
Pilot evaporation plant for the recovery of extracts
For development of concentrates of extracts based on water or ethanol…
Pilot extraction plant for natural ingredients
Before purchasing a full-scale extraction plant you need to exactly determin…
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Contact usFruit concentrate processing line
On the fruit concentrate processing line, fruits are washed with an industrial washing machine for fruits and vegetables, cleaned and checked for any anomalies. Then, if needed, industrial fruit peelers peel the fruit. Subsequently, the juice of the fruit is extracted and purified.
To make pure fruit concentrate, the water content is evaporated by increasing the solids content of the juice to 65-75%. To remove water from the fruit juice without damaging it with high temperatures, manufacturers use low temperature evaporators at a maximum temperature of 50 ºC. Heating the juice under low pressure reduces the boiling point which allows the water to evaporate faster.
Challenges in fruit juice concentrate processing – How can you solve them?
During concentration, you can greatly reduce the volume of juice while reducing storage, packaging and transportation costs. Nevertheless, concentration also brings some problems. Fruit juice can lose much of its aroma, color and nutrients during vacuum evaporation. Some other problems are the corruption of the concentrate in form of gel structures and browning during concentration.
To solve the problem of gelling, manufacturers turned to clarification. Clarification generally employs enzyme treatments with pectinase, cellulose, or mixed enzyme formulations which, along with filtration, clarify the juice by breaking down the fruit’s cell walls. Quality losses during evaporation are related to the product’s high temperature and residence time. To overcome this problem, evaporators that use lower temperatures and a short residence time can help maintain the flavor and nutritional content of the fruit. Color changes (browning) can also be avoided by processing and storing the juice at a lower temperature.
Many faces of fruit concentrates
Fruit juice concentrate processing is a complex operation that results in many different products. There are several varieties of fruit juice concentrates and they all vary in their fruit and sugar content. Fruit concentrates without any added sugar are mostly labeled as 100% fruit concentrates and only contain natural sugars.
On the other hand, fruit concentrate that has added sweeteners is used as flavoring in carbonated and noncarbonated drinks, candies and culinary goods. Some of the sweeteners added to fruit concentrate are high-fructose corn syrup, cane sugar or fructose syrup.
Lastly, powdered juice concentrates are made by dehydrating fruit concentrate. Mostly made by spray-drying concentrated fruit juice, powdered juice has a water content of 1-3%. Powdered juice is known for its ability to reduce inflammation and increase antioxidant levels.
Fruit puree vs fruit concentrate: what’s the difference?
Fruit puree and fruit concentrate may seem similar, but their manufacturing processes are quite different. Fruit puree is made from ground and homogenized fruit and has the fruit’s original water content. It is thicker than fruit concentrate and retains all the juice and the fibrous matter that the fruit naturally possesses. Also, fruit puree is deaerated – oxygen is expelled from the puree to prevent oxidization with iron particles in the fruit. It can be used as infant food, as an addition to alcoholic drinks (craft beer and fruit wine) or in jam production. Another similar yet different product is fruit-pulp which often gets confused with puree and concentrate.
On the other hand, fruit concentrate is made from fruit juice and the process requires evaporation. Unlike deaeration, evaporation eliminates the water content from the concentrate, lowering the volume to approximately one sixth of the original juice volume.
