Concentrated Mulberry Juice
Overview
Concentrated mulberry juice is derived from the fruit of the Morus genus, primarily Morus alba (white mulberry) or Morus nigra (black mulberry). The juice is processed by pressing fresh mulberries, followed by evaporation to remove water, resulting in a thick, nutrient-dense syrup. It is prized for its high anthocyanin content, which provides potent antioxidant properties. This concentrate is widely used in the food and beverage industry due to its natural sweetness, vibrant color, and health benefits. It serves as a functional ingredient in juices, smoothies, and health supplements, often marketed for immune support and anti-aging effects.
Physical and Chemical Properties
Concentrated mulberry juice is characterized by its deep purple to black hue, attributed to anthocyanins like cyanidin-3-glucoside. It has a viscous consistency and a tart, fruity flavor with a natural sweetness. The Brix value, indicating sugar content, typically ranges between 65-70° for commercial concentrates. Chemically, it contains high levels of polyphenols, flavonoids, and vitamins (notably vitamin C and K). Its pH is mildly acidic (3.0-3.5), contributing to stability and shelf life. The concentrate is hygroscopic, requiring airtight packaging to prevent moisture absorption and spoilage.
Main Applications
In the food industry, concentrated mulberry juice is used as a natural sweetener and colorant in beverages, yogurts, and confectionery. Its antioxidant profile makes it a popular ingredient in functional foods and dietary supplements targeting cardiovascular health and oxidative stress reduction. Beyond edibles, it finds niche applications in cosmetics for its skin-protective anthocyanins. Some pharmaceutical formulations incorporate it for its potential anti-inflammatory and hypoglycemic effects, though clinical evidence is still emerging.
Safety and Storage
Concentrated mulberry juice is generally recognized as safe (GRAS) for consumption when produced under food-grade conditions. Allergic reactions are rare but possible, particularly in individuals sensitive to berries. Suppliers must provide certificates of analysis (CoA) confirming the absence of pesticides and heavy metals. Proper storage is critical to maintain quality. The concentrate should be kept in dark, airtight containers at refrigerated temperatures (4-10°C) to prevent fermentation or mold growth. Shelf life is typically 12-24 months unopened, reducing to 3-6 months after opening.
B2B Procurement Guide
When sourcing concentrated mulberry juice, prioritize suppliers with ISO or HACCP certification to ensure quality control. Key specifications to verify include Brix level (65-70° standard), total soluble solids, and microbial limits (e.g., <1000 CFU/g for yeast/mold). For organic markets, demand USDA/EU organic certification. Bulk buyers should negotiate pricing based on volume, with discounts common for orders exceeding 1 ton. Sample testing for anthocyanin content (often 200-400 mg/100g) is recommended to confirm potency.
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