Typically 65 ±1° Brix
Widely used commercial concentration for dilution, formulation-yield calculations and comparison of delivered blackberry fruit solids.
Juice Concentrates · Bulk B2B ingredients
Bulk Blackberry Juice Concentrate
Bulk Blackberry Juice Concentrate provides concentrated dark-berry flavor, natural acidity, soluble fruit solids and deep purple-red color for industrial food and beverage production. It is used in juices, functional drinks, fermentation, dairy preparations, frozen desserts, bakery fillings, confectionery, fruit snacks and multi-fruit systems.
Typical 65° BrixDeep purple-red colorBulk industrial supplyClarified programsOrganic optionsDocumentation on request
Fruit & ingredient profile
Rich dark-berry character in concentrated form
Blackberries belong to the genus Rubus in the Rosaceae family. Botanically, the blackberry is an aggregate fruit composed of many small drupelets rather than a single true berry. Ripe fruit develops from red to deep purple-black as pigments accumulate during maturation.
Commercial blackberries offer a sweet-tart flavor with characteristic dark-fruit aroma and moderate to pronounced acidity. Cultivar, growing region and fruit maturity influence sugar-acid balance, aroma and color intensity.
For juice-concentrate production, ripe fruit is typically crushed and pressed, with seeds and insoluble solids removed before clarification and vacuum concentration. Clarified concentrate provides strong blackberry flavor and color with lower pulp and turbidity than puree or cloudy juice formats.
Color note: blackberry's red-purple appearance is associated largely with anthocyanin pigments. Heat, oxygen, light, pH and prolonged storage can influence pigment stability, so color-critical products should be tested after the intended thermal process and throughout shelf life.
Technical & commercial specifications
Key parameters for industrial qualification
65° Brix is a common commercial concentration for clarified blackberry juice concentrate. Acidity, pH, color and turbidity vary with crop and process, so final purchasing should always use the current supplier specification and lot documentation.
10.0° Brix
FDA uses 10.0° Brix as the minimum single-strength blackberry-juice reference for U.S. percentage-juice calculations. Commercial 65° Brix concentrate is commonly reconstituted at roughly 1 part concentrate to 7.2 parts water.
Typically pH 2.5–4.0
Blackberry concentrate has a distinctly acidic fruit profile. Titratable acidity can vary widely by crop and may be reported as citric or malic acid depending on the supplier specification.
Dark purple with good clarity
Clarified commercial concentrate is generally deep reddish purple with low suspended solids. Turbidity or insoluble-solids limits should be specified where transparent finished products are required.
Clean blackberry flavor
Approved material should show full blackberry aroma and flavor without fermented, scorched, metallic, caramelized or otherwise objectionable notes.
Commercial release criteria
Specifications typically establish limits for aerobic plate count, yeast and mold together with applicable pathogen and customer-specific quality requirements.
Specification guidance: 65 ±1° Brix and pH broadly around 2.5–4.0 are representative commercial references rather than guaranteed PFVN specifications. Confirm Brix, acidity basis, pH, color, turbidity, microbiological criteria, storage and shelf life for the exact product offered.
Industrial applications
Major uses for blackberry juice concentrate
Blackberry concentrate is used where manufacturers require recognizable dark-berry flavor, natural fruit acidity, concentrated solids and strong purple-red color in an efficient liquid format.
Juices, smoothies & functional drinks
Used in blackberry drinks, smoothies, juice blends, wellness beverages and beverage bases, commonly paired with apple, grape, raspberry, blueberry or other berries.
Beer, cider & wine-style beverages
Provides fermentable fruit solids, acidity, color and berry character in fruit beer, cider, mead, wine-style beverages and other fermentation systems.
Yogurt, ice cream & sorbet
Suitable for yogurt fruit preparations, cultured beverages, ice cream, sorbet and frozen dessert bases requiring blackberry flavor and dark-fruit color.
Gummies, jellies & chews
Used in gummies, fruit jellies, chews, hard candies and confectionery centers where concentrated berry flavor and acidity are desired.
Fillings, glazes & fruit layers
Applicable to bakery fillings, pastry layers, dessert sauces, glazes and fruit preparations where strong blackberry character is required without excess added water.
Compounds, snacks & specialty blends
Can contribute flavor, color and fruit solids to fruit snacks, bars, compounds, syrups and multi-fruit systems used across industrial food manufacturing.
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 Blackberry formats
Choose the blackberry format according to required fruit texture, concentration, color intensity, storage method and manufacturing process.
Packaging & handling
Blackberry juice concentrate packaging
Select package size according to annual volume, production batch size, storage temperature, thawing requirements, pumping needs and unloading equipment.
5-gallon pails
Common for development and smaller manufacturing runs; commercial frozen 65° Brix programs are available in this format.
52–55 gallon / roughly 200–265 kg drums
Common frozen or aseptic bag-in-drum scale for concentrated juice. Exact net weight varies with density and supplier configuration.
About 275 gallons / around 1,000 L
Suitable for higher-throughput programs where the concentrate and supplier filling system support tote or IBC handling.
Tanker or bulk liquid shipment
May be available for selected large-volume programs where product stability, sanitary transport and unloading systems permit.
Storage & availability: frozen storage at approximately 0°F / -18°C is common for high-quality blackberry concentrate and helps protect color and flavor. The original commercial formats above remain reference points rather than guaranteed PFVN availability; confirm net weight, liner, pallet pattern, storage condition, shelf life and minimum order quantity in the quotation.
Request a quote
Tell us what your blackberry program needs.
Include your application, target °Brix, acidity, clarity or turbidity, color requirements, certification, estimated quantity, packaging, storage condition, delivery location and timing.
PFVN · Buffalo, New York
info@pfvn.us
info@pfvn.us