Typically 65 ±1° Brix
Common commercial high-solids specification used for formulation, yield calculations, dilution control and comparison of delivered fruit solids.
Juice Concentrates · Bulk B2B ingredients
Bulk Apricot Juice Concentrate
Bulk Apricot Juice Concentrate is produced from ripe apricots (Prunus armeniaca) and provides concentrated stone-fruit aroma, natural sweetness, malic acidity and golden-orange fruit character. It is used in juices, nectars, dairy preparations, bakery fillings, confectionery, fermented beverages, desserts and industrial fruit systems.
Typical 65° BrixStone-fruit flavorBulk industrial supplyConventional programsOrganic optionsDocumentation on request
Fruit & ingredient profile
Aromatic stone fruit in concentrated liquid form
Apricot (Prunus armeniaca) is a stone fruit in the Rosaceae family, related to peach, plum and cherry. Ripe fruit typically develops yellow to orange flesh with a sweet-tart flavor and distinctive floral stone-fruit aroma.
Cultivar, harvest maturity and growing region influence sugar level, acidity, color and aroma. Commercial processing fruit is generally selected for sound flavor and maturity, destoned, pressed or refined, clarified where required and concentrated under reduced pressure.
Juice concentrate differs from apricot puree concentrate: juice concentrate is normally more highly concentrated and lower in insoluble pulp, while puree concentrate retains more fruit body and viscosity. The correct format depends on whether the finished product requires clarity, fluidity or a thicker fruit texture.
Processing note: apricot aroma can be sensitive to excessive heat. Concentration method and storage conditions can therefore influence fresh-fruit character, color and the balance between floral, sweet and cooked notes.
Technical & commercial specifications
Key parameters for industrial qualification
65° Brix is a widely used commercial concentration for apricot juice concentrate. Acidity, pH, color, clarity and microbiological limits still vary by crop, origin and processing method, so final approval should use the actual supplier specification.
11.7° Brix
FDA uses 11.7° Brix as the minimum single-strength apricot-juice reference for U.S. percentage-juice calculations. Reconstitution should use the actual concentrate specification.
Typically about pH 3.0–4.0
Apricot concentrate has a naturally acidic stone-fruit profile. Titratable acidity is commonly reported as malic acid, although some supplier specifications use a different acid basis.
Golden to orange
Commercial clarified concentrate should have characteristic apricot color with controlled haze and sediment. Color and clarity requirements can be specified for beverage applications.
Clean apricot character
Finished concentrate should show recognizable apricot aroma and flavor without fermented, scorched, caramelized, metallic or other objectionable notes.
Commercial release limits
Typical specifications establish limits for total aerobic count, yeast and mold together with relevant pathogen requirements and customer-specific quality criteria.
Specification guidance: 65 ±1° Brix and pH around 3.0–4.0 are representative commercial references rather than guaranteed PFVN specifications. Confirm acidity basis, color, clarity, microbiological criteria, storage, shelf life and packaging against the exact product offered.
Industrial applications
Major uses for apricot juice concentrate
Apricot concentrate is used where manufacturers need recognizable stone-fruit flavor, fruit solids and natural sweetness in a concentrated liquid ingredient.
Juices, nectars & fruit drinks
Used in apricot nectar, juice drinks, smoothies and multi-fruit beverages, often blended with apple, peach, mango, orange or other stone and tropical fruits.
Yogurt, cultured products & ice cream
Suitable for yogurt fruit preparations, cultured beverages, ice cream, sorbet and dessert bases where apricot flavor and fruit solids are required.
Fillings, glazes & fruit layers
Used in pastry fillings, bakery fruit preparations, glazes, cakes and dessert layers where concentrated apricot flavor is needed without excessive added water.
Gummies, jellies & fruit chews
Provides sweet-tart stone-fruit character to gummies, fruit jellies, chews, candies and confectionery centers.
Beer, wine-style drinks & specialty beverages
Can supply fermentable fruit solids and apricot character in beer, wine, mead and related fermented products where preservative status and acidity are appropriate.
Sauces, compounds & snack systems
Applicable to dessert sauces, fruit compounds, syrups, snack fillings and multi-fruit systems requiring standardized apricot flavor and soluble solids.
Application guides
Related manufacturing pathways
Juice ConcentratesFruit Juice & Nectar ProductionApplication guide →
Juice ConcentratesFunctional Beverage FormulationApplication guide →
Juice ConcentratesFlavor Systems & CompoundsApplication guide →
Juice ConcentratesConfectionery & GummiesApplication guide →
Juice ConcentratesBakery Fillings & InclusionsApplication guide →
Juice ConcentratesFruit Snack ManufacturingApplication guide →
Same ingredient
Other Apricot formats
Choose the apricot format according to required texture, fruit body, concentration, storage method and finished-product application.
Packaging & handling
Apricot juice concentrate packaging
Select packaging according to annual usage, concentrate Brix, frozen or aseptic storage requirements, production batch size and plant handling equipment.
5-gallon pails
Suitable for trials and smaller manufacturing programs where available. Exact fill weight varies with concentration and density.
52–55 gallon drums
Frozen or aseptic bag-in-drum formats are common for industrial apricot concentrate. Exact net weight and liner configuration are supplier-specific.
Higher-volume programs
IBC supply may be available where product stability, annual volume and supplier filling capability support larger liquid formats.
Program-specific bulk supply
Larger-volume arrangements may be possible where sanitary transport, product stability and unloading systems are suitable.
Storage & availability: frozen apricot concentrate programs commonly use storage around 0°F / -18°C, while aseptic products may have different requirements. Packaging formats above are commercial reference points; confirm current net weight, liner, storage condition, shelf life, minimum order quantity and lead time in the quotation.
Request a quote
Tell us what your apricot program needs.
Include your application, target °Brix, acidity, clarity, color requirements, certification, estimated quantity, packaging, storage condition, delivery location and timing.
PFVN · Buffalo, New York
info@pfvn.us
info@pfvn.us