PREMIUM APRICOT INGREDIENTS FOR GLOBAL INDUSTRIES
Premium Apricot Concentrate for Food & Beverage Production
Discover high-quality apricot concentrate with a naturally sweet-tart flavor, golden-orange color and authentic ripe-apricot aroma. Available as apricot juice concentrate at approximately 65° Brix and apricot puree concentrate at approximately 30–32° Brix, it is ideal for nectars, beverages, smoothies, dairy products, jams, ice cream, bakery fillings and fruit preparations.
Export Specification Compliance
Microbiological Testing
Natural Apricot Flavor & Color
Physicochemical Quality Control
Premium Apricot Concentrate Gallery
Premium Apricot Concentrate Gallery
APRICOT CONCENTRATE OVERVIEW
Naturally Rich. Technically Consistent. Industrially Versatile.
Tests & Analysis (Typical Specification)
Tests & Analysis (Typical Specification)
Physical & Chemical Analysis
| Parameter | Specification |
|---|---|
| Brix at 20°C | 65 ± 1 °Bx |
| Titratable Acidity (as Citric Acid) | 2.5 – 5.0 % w/w* |
| pH | 3.2 – 3.8 |
| Single-Strength Reference Brix | Approx. 11.7 °Bx |
| Clarity | ≥ 80 % |
| Turbidity – Clarified Grade | < 25 NTU |
| Pectin | Negative |
| D/L-Lactic Acid | ≤ 0.5 g/L |
| Foreign Matter | Absent |
| Total Plate Count / Aerobic Plate Count | < 1,000 CFU/g |
| Yeast | < 500 CFU/g |
| Mold | < 100 CFU/g* |
| Heat-Resistant Mold Spores | Not Detected / 25 mL |
| Coliforms | Absent / <10 CFU/g |
| E. coli | Absent / 1 g |
| Thermophilic Acidophilic Bacteria (TAB) | Absent / 1 g |
| Salmonella | Absent / 1 g |
| Pesticide Residues | Complies with applicable destination-market MRLs |
| Heavy Metals / Contaminants | Complies with applicable destination-market regulations |
| GMO Status | Non-GMO / Documentation available upon request |
| Added Sugar | Not Added |
| Artificial Colours | Not Added |
| Artificial Flavours | Not Added |
| Preservatives | Not Added |
| Appearance | Clear, homogeneous concentrated liquid |
| Colour | Characteristic orange to dark-orange apricot colour, without abnormal browning |
| Aroma | Characteristic natural apricot aroma |
| Taste | Characteristic sweet-tart apricot taste |
| Fermented / Metallic / Off-Flavour | Absent |
* The above values represent typical commercial specifications for Clarified Apricot Juice Concentrate. Final specifications may vary depending on apricot variety, origin, crop, production batch and customer requirements. Actual analytical values are confirmed by the corresponding Certificate of Analysis (COA).
Apricot Concentrate Technical Catalog
Apricot Concentrate Technical Catalog
Explore the technical specifications, typical Brix ranges, industrial applications, packaging formats, storage guidance and export requirements for apricot juice concentrate and apricot puree concentrate.
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Partner with Juicerfo for professional support in sourcing apricot juice concentrate and apricot puree concentrate for industrial food and beverage production. Share your required Brix, application, order volume, packaging preference, destination country and technical specifications to receive a tailored commercial and export proposal.
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Bulk Packaging Solutions for Apricot Concentrate
- Aseptic Bags in Metal DrumsA widely used export packaging option for apricot puree concentrate, typically supplied in aseptic bags placed inside metal drums. Drum net weight commonly ranges from approximately 200 to 250 kg, subject to product density and supplier specifications.
Documented Quality for Industrial Buyers
Natural Apricot Flavor & ColorPhysicochemical Quality ControlMicrobiological TestingBatch-Specific COA & TDSExport Specification Compliance
Product quality is evaluated through agreed physicochemical, microbiological and sensory specifications. Technical Data Sheets and batch-specific Certificates of Analysis can be reviewed according to product availability, customer requirements and destination-market regulations.
Frequently Asked Questions
Apricot juice concentrate is commonly supplied at approximately 65 ± 1° Brix, while apricot puree concentrate generally ranges from approximately 30–32° Brix. The final Brix value should always be confirmed in the agreed Technical Data Sheet and the batch-specific Certificate of Analysis.
Apricot juice concentrate usually contains less pulp and may undergo clarification or filtration, making it suitable for fruit drinks, juice blends, syrups and lower-pulp beverage formulations. Apricot puree concentrate retains more edible pulp and natural fruit texture, making it better suited to nectars, smoothies, jams, dairy products, ice cream and bakery fillings.
Pure apricot concentrate naturally obtains its sweetness from the sugars present in ripe apricots. Industrial buyers should nevertheless review the ingredient declaration, no-added-sugar claim and relevant authenticity documentation before confirming an order.
The required amount of water depends on the concentrate’s actual Brix and the target Brix of the final product. Apricot juice concentrate at approximately 65° Brix may be diluted to around 11.5–12° Brix for certain beverage applications, but the exact ratio must be calculated using the batch-specific analysis and final formulation requirements.
Apricot concentrate is widely used in apricot nectar, mixed-fruit beverages, smoothies, yogurt preparations, dairy desserts, ice cream, sorbet, jams, marmalades, bakery fillings, fruit sauces and industrial fruit preparations. The ideal product type depends on the required pulp content, viscosity, flavor intensity and final texture.
Aseptic bags in metal drums are commonly used for apricot puree concentrate and may support efficient ambient transport when permitted by the product specification. Frozen drums are often selected for apricot juice concentrate or products requiring a continuous cold chain. Packaging, storage temperature and shelf life must be confirmed in the applicable Technical Data Sheet.
