Typically around 65° Brix
Current commercial specifications commonly use approximately 65 ±1° Brix, with some programs reporting acid-corrected values up to the upper 60s depending on natural acidity.
Juice Concentrates · Bulk B2B ingredients
Bulk Blackcurrant Juice Concentrate
Bulk Blackcurrant Juice Concentrate provides intense cassis-style aroma, pronounced berry acidity, concentrated soluble solids and deep red-purple color in an efficient liquid format. It is used in juices, functional beverages, dairy preparations, frozen desserts, bakery, confectionery, fruit snacks, fermentation and industrial flavor systems.
Blackcurrant fruit profile
Deep berry color
Intense cassis aroma
Bulk industrial supply
Organic options
Fruit & ingredient profile
Dark aromatic berry with a distinctive cassis profile
Blackcurrant (Ribes nigrum) is a small dark-purple to nearly black berry in the Grossulariaceae family. The fruit grows in clusters and is cultivated commercially in Europe, New Zealand and other temperate regions for juice, concentrates, frozen fruit, preserves and flavor ingredients.
Ripe blackcurrants have a strong sweet-tart flavor with pronounced acidity and a characteristic aromatic profile often described as cassis, dark berry, green-herbal or lightly resinous. This intensity allows blackcurrant character to remain recognizable even when blended with sweeter fruit ingredients.
For juice concentrate production, berries are typically crushed or pressed, depectinized, clarified or filtered and then concentrated under vacuum. Some processors separate aroma during concentration and subsequently recombine it or supply the aroma fraction separately depending on the required sensory profile.
Color consideration: blackcurrant's deep red-purple appearance is associated with anthocyanin pigments, including delphinidin- and cyanidin-based compounds. Heat, oxygen, light and formulation pH can influence final color, so color-sensitive applications should be validated after the intended process and shelf life.
Technical & commercial specifications
Key parameters for industrial qualification
65° Brix is a common commercial grade for blackcurrant juice concentrate. Because blackcurrant is naturally high in acid and color compounds, buyers should compare Brix, acidity, pH, color, clarity and sensory profile together rather than relying on soluble solids alone.
High-acid berry concentrate
Current supplier examples show pH broadly around 2.2–3.6. Titratable acidity at concentrate strength may fall around 10–20% depending on crop and whether acidity is expressed as citric or malic acid.
Commercial reference: about 11° Brix
Several 65° Brix commercial programs use approximately 11° Brix as a single-strength formulation reference, with about 1 part concentrate to 6.46 parts water for reconstitution.
Deep red-purple clarified concentrate
Color strength is a major commercial parameter and may be measured spectrophotometrically. Clarified grades are typically controlled for turbidity, sediment and insoluble fruit material.
Full characteristic blackcurrant aroma
Approved concentrate should deliver strong, clean cassis-style fruit character without fermented, scorched, caramelized, metallic or other objectionable processing notes.
Commercial release criteria
Supplier specifications typically establish limits for total plate count, yeast and mold together with applicable pathogen, residue, authenticity, certification and customer-specific requirements.
Specification guidance: approximately 65° Brix, pH broadly around 2.2–3.6, high titratable acidity and an approximately 11° Brix single-strength reference are representative current commercial values rather than guaranteed PFVN specifications. Confirm Brix, acid basis, color, turbidity, microbiology, storage and shelf life for the exact product offered.
Industrial applications
Major uses for blackcurrant juice concentrate
Blackcurrant concentrate is particularly useful where manufacturers need strong dark-berry flavor, pronounced acidity and deep red-purple color that remain identifiable at relatively modest inclusion rates.
Juices, cordials & functional drinks
Used in blackcurrant juice drinks, cordials, concentrates, flavored waters and functional beverages, either alone or blended with apple, grape, berry, cherry, pomegranate or citrus ingredients.
Yogurt, cultured products & ice cream
Suitable for yogurt fruit preparations, cultured beverages, ice cream, sorbet and plant-based alternatives where intense dark-berry character helps balance creamy or sweet formulations.
Gummies, jellies & candies
Provides sharp berry acidity, deep color and recognizable cassis flavor to gummies, jellies, chews, hard candies and confectionery centers.
Fillings, glazes & dessert systems
Used in bakery fillings, fruit layers, glazes, sauces, jams and dessert preparations where concentrated blackcurrant flavor is required without excessive added water.
Cider, beer, mead & specialty beverages
Used in fermented beverages where blackcurrant contributes fermentable fruit solids, pronounced acidity, dark berry aroma and red-purple color.
Bars, syrups, compounds & blends
Used in fruit snacks, bars, syrups and flavor compounds where standardized blackcurrant acidity, aroma, color and soluble solids are required across production batches.
Application guides
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Same ingredient
Other Blackcurrant formats
Choose the blackcurrant format according to required fruit texture, juice strength, dry-solids format, storage system and finished-product application.
Packaging & handling
Blackcurrant juice concentrate packaging
Select package size according to concentrate Brix, annual volume, storage requirements, production batch size, thawing needs and plant pumping or unloading capabilities.
5-gallon pails
Often used for product development and smaller production runs. Current commercial 65° Brix blackcurrant concentrate programs are available in pail formats.
52–55 gallon / roughly 200–265 kg drums
Lined steel drums are a common industrial format for blackcurrant concentrate, with commercial programs frequently packed around 250–260 kg net depending on supplier and configuration.
About 275 gallons / around 1,000 L
Useful for higher-throughput programs where concentrate stability, annual demand and supplier filling capability support tote or IBC handling.
Tanker or bulk liquid shipment
May be available for selected high-volume programs where product stability, sanitary transport and suitable unloading infrastructure permit.
Storage & availability: frozen storage around 0°F / -18°C is common for blackcurrant juice concentrate and helps preserve characteristic color and flavor, while some aseptic programs use refrigerated storage. Commercial frozen programs may specify multi-year unopened shelf life. Confirm net weight, liner, storage condition, shelf life, minimum order quantity and lead time for the exact product offered.
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Include your application, target °Brix, acidity, color and clarity requirements, certification, estimated quantity, packaging, storage condition, delivery location and timing.
PFVN · Buffalo, New York
info@pfvn.us
info@pfvn.us