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Blackcurrant Juice Concentrate with FTNF (1101017800701)

Blackcurrant Juice Concentrate with FTNF (1101017800701) is a concentrated liquid made by removing water from blackcurrant juice obtained from pressing sound and ripe blackcurrants, with blackcurrant aroma. It functions as a flavoring agent and imparts a rich blackcurrant flavor, making it ideal for beverages like juice and juice drinks. Its liquid form ensures seamless integration into formulations.

Properties

Physical Form
Liquid

Product families

Applications

Food & Nutrition — Beverage
  • Juice & Juice Drinks

Product Families

Food Ingredients — Taste & Flavor
  • Flavor Ingredients
Food Ingredients — Whole Foods, Extracts & Premixes
  • Fruit Products & Extracts

Other characteristics

Ingredient Name
Blackcurrant Juice Concentrate
Labeling Claims
  • Allergen-free, Non-GMO
  • Allergen-free
  • Non-GMO
Certifications & Compliance

Regulation (EU) No. 1829/2003, Regulation (EU) No. 1830/2003

Taste
Fruity, typical for the named fruit
Flavor
Fruity, typical for the named fruit
Markets
Food & Nutrition
Appearance
Clear, typical, dark red viscous liquid
Shelf LIfe
24 months (at -18°C)
Technology
Food Ingredients
Flavor Family
Fruit Flavors
Flavor Ingredients
Concentrates
Food Ingredients Features
Imparts Flavor
Food Ingredients Functions
Flavoring Agent
Certifications and Compliance
  • Regulation (EU) No. 1829/2003
  • Regulation (EU) No. 1830/2003

Technical data

Table 1 of 2

6 rows
CharacteristicValueUnitMethod
Soluble Solids Content64.5 - 65.5°BxRefractometric
Total Acidity (as malic acid, at pH 8.1)14.0 - 19.0%Titration
pH value2.4 - 3.6—20g conc. + 20g dest. H₂O
Single Strength11.6°BxPycnometric
Color Intensity (at 520 nm)20 - 40AUphotometric using Mc. Ilvaine buffer solution pH 3.2
Turbidity (at 20% juice strength)max. 10.0NTU—

Table 2 of 2

6 rows
CharacteristicValueUnitMethod
Total Viable Count (aseptically)max. 30cfu/mlPlate Method
Yeasts Count (aseptically)max. 10CFU/mlPlate Method
Mold Count (aseptically)max. 10CFU/mlPlate Method
Total Viable Count (non-aseptically)max. 300cfu/mlPlate Method
Yeasts Count (non-aseptically)max. 100CFU/mlPlate Method
Mold Count (non-aseptically)max. 100CFU/mlPlate Method

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