Deionized Fruit Concentrate:

Every day more, it is necessary to replace common sugar with other sugars from the fruits themselves, either to add to drinks or to other manufactures where you want to obtain a more natural product. The option to use sugars from fruits themselves is becoming more common and widespread in different manufactures, where we can substitute other common sugars. The benefits of these concentrates lie in being able to use a natural sweetener for various productions deionized grape juice concentrate deionized grape juice concentrate The stemmed ones are obtained from fruit concentrates, usually between 65 and 70 brix, which undergo a rectification process. The main deionized fruits  are:

– Grape

– Apple

– Pear

– Multifruits

deionized grape juice concentrate

– Orange

– Carob

These fruit sugars usually have a lower glycemic index than common sugar, so they are healthier and by replacing them they can make some products healthier. The deionization process takes place in a rectifier, where all the flavors, odors and color of the original fruit are eliminated, thus obtaining a clean concentrate without odor or color that is suitable for many manufactures since it does not provide organoleptic characteristics that do they give us other concentrates.

Grape Juice Concentrate:

Rectified concentrated grape must is obtained by deionizing concentrated grape juices. This process eliminates all the components of the grape concentrate, leaving only glucose, fructose and minerals, thus having a product without aroma and without color, which can be used in many manufactures. Due to its characteristics, this concentrate constitutes a base for multifruits, and mixtures such as jams that obtain their sugar only from the sugar of the fruit. This product is fermentable, so it can also be used in kombuchas or any other production where a natural sugar has to be added to help fermentation. The rectified white grape concentrate is mainly used to make pure juices, for multifruits or for addition in other manufactures where fermentation is needed. Brix: 65-71 pH 3.2 – 4.1

Deionized apple concentrate:

The 70 brix apple concentrate undergoes a rectification process to eliminate all the ionized apple concentrates from the apple except for the sugars. In this process, an apple concentrate of 70 brix is again obtained, very useful for making vinegars or syrups. Apple concentrate is used to manufacture different apple syrups. Thanks to its fermentable power, it is also useful to add to kombuchas or similar preparations. It has been used for many years for the manufacture of apples or pears in apple juice.

Brix: 70 + 1

Acidity 1 -2

Deionized Pear Concentrate:

Like the other rectified concentrates, the 70 brix pear concentrate undergoes a process to eliminate all the components of the pear except the sugars. In this process, a pear concentrate of 70 brix is again obtained, very useful for the manufacture of pear syrup or similar. Brix: 70 + 1 pH 3.2 – 4.1

Multifruit deionized Concentrate:

On many occasions, we are interested in having a deionized multifruit where we have greater price stability and can maintain the quality of the product. This concentrate has different proportions from the previous ones and can also include other fruits such as persimmon, orange or carob. Like the previous ones, this multifruit rectified concentrate can be used in many applications. Like the other rectified concentrates, the 70 brix pear concentrate undergoes a process to eliminate all the components of the pear except for the sugars. In this process, a pear concentrate of 70 brix is again obtained, very useful for the manufacture of pear syrup or similar.

Brix: 65-70

pH 3.2 – 4.1

Fruit Concentrate Deionized Benefits:

They are 100% natural concentrates Labeled as fruit extract or fruit sugar neutral odor neutral taste Viscous bright golden transparent color Industrial packaging of deionized concentrate: Fruit rectification is supplied in various industrial formats and could be found in both aseptic and non-aseptic packaging. In the case of non-aseptic refrigerated packaging, it would only be available in drums; having an approximate net weight of 250 kg Approximate 25 t tanker 200 liter drums Bag-in-box 20 kg

Deionized fruit concentrate manufacturer and distributor:

Baor Products is a manufacturer and supplier of many deionized fruit concentrates. Thanks to our extensive experience in the food sector, we are exporting this fruit concentrates worldwide to make many productionas as sirups, auces, jellys, gummies, kombuchas, vinegars and others fermentable productions. We are recognised providers of the most important world food factories.