Supplier-specific concentration
Current commercial programs include concentrates around 40–42°, 51–53° and 60 ±1° Brix, with other grades available. Specify the required Brix rather than assuming one standard concentration.
Vegetable Juice Concentrates · Bulk B2B ingredients
Bulk Orange Carrot Juice Concentrate
Bulk Orange Carrot Juice Concentrate is produced from orange carrots (Daucus carota) and provides concentrated vegetable solids, mild natural sweetness, characteristic carrot flavor and bright orange color. It is used in juice blends, functional beverages, wellness shots, plant-based drinks, natural color systems, soups, sauces and prepared foods.
Orange carrot profile
Carotenoid-rich color
Bulk industrial supply
Cloudy & clarified programs
Organic options
Vegetable & ingredient profile
Naturally sweet root vegetable with strong orange color
Orange carrot is the cultivated root of Daucus carota, a member of the Apiaceae family. Commercial processing varieties are selected for uniform color, sweetness, juice yield and characteristic carrot flavor.
The intense orange appearance is associated primarily with carotenoid pigments, especially beta-carotene and alpha-carotene. Cultivar, growing conditions, maturity and processing all influence final color intensity, soluble solids and sensory character.
For concentrate production, carrots are washed, trimmed, crushed or milled, pressed or extracted, screened and then concentrated under reduced pressure. Products may be supplied cloudy with more suspended carrot material or further clarified where lower turbidity is required.
Format distinction: orange carrot juice concentrate is different from carrot puree concentrate. Juice concentrate is generally more fluid and lower in insoluble pulp, while puree concentrate retains greater body, fiber and viscosity.
Technical & commercial specifications
Key parameters for industrial qualification
Orange carrot concentrate is supplied at different concentration levels rather than one universal Brix. Buyers should qualify soluble solids together with pH, acidity, color, suspended solids and processing style for the intended application.
Often around pH 4.0–5.0
Documented supplier programs commonly fall within this range. Titratable acidity varies with concentration and may be reported as citric acid, so compare products on the same analytical basis.
Bright orange carotenoid profile
Color is a key commercial parameter and may be controlled visually or instrumentally. Carotenoid oxidation can reduce brightness during excessive heat, oxygen exposure or prolonged storage.
Cloudy or clarified styles
Cloudy concentrate retains more suspended vegetable material and body, while clarified grades provide lower turbidity. Define sediment, pulp or clarity requirements where they affect processing.
Clean carrot character
Approved concentrate should have characteristic carrot aroma and flavor without fermented or excessive cooked notes. Higher-solids products may require conditioning or agitation before pumping.
Program-specific release criteria
Commercial specifications normally establish limits for total count, yeast, mold and relevant pathogens together with contaminant, residue and certification requirements where applicable.
Specification guidance: orange carrot concentrate is commercially available at several Brix levels, so no single analytical value should be treated as universal. Confirm Brix, pH, acidity, color, suspended solids, microbiology, storage and shelf life against the current specification for the exact product offered.
Industrial applications
Major uses for orange carrot juice concentrate
Orange carrot concentrate is used where manufacturers need recognizable vegetable character, concentrated solids and orange coloration in a pumpable liquid ingredient.
Vegetable & nutrition drinks
Used in vegetable beverages, breakfast drinks and functional formulations, often blended with apple, orange, mango, ginger, beet or other fruit and vegetable ingredients.
Concentrated juice blends
Suitable for small-format vegetable and fruit shots where carrot provides sweetness, body and orange color alongside ginger, turmeric, citrus or other concentrated ingredients.
Smoothies & blended drinks
Can contribute vegetable solids, mild sweetness and color to smoothies, plant-based beverage systems and blended fruit-and-vegetable drinks.
Orange vegetable character
Used in formulated foods and beverages where carrot-derived orange color and mild vegetable flavor are useful, subject to the labeling and regulatory requirements of the target market.
Culinary bases & prepared foods
Suitable for soups, sauces, vegetable bases, dressings and ready meals where concentrated carrot flavor, sweetness and color support the finished formulation.
Juice blends & food preparations
Frequently combined with apple, citrus, tomato, beet and other ingredients to balance sweetness, acidity, vegetable character and visual appearance.
Application guides
Related manufacturing pathways
Juice Concentrates
Functional Beverage Formulation
Application guide →
Juice Concentrates
Wellness Shots
Application guide →
Juice Concentrates
Plant-Based Beverage Formulation
Application guide →
Juice Concentrates
Natural Color & Flavor Systems
Application guide →
Juice Concentrates
Juice Blend Production
Application guide →
Juice Concentrates
Soups & Culinary Bases
Application guide →
Same ingredient
Other Orange Carrot formats
Choose the orange carrot format according to required texture, concentration, storage method and finished-product application.
Packaging & handling
Orange carrot juice concentrate packaging
Select package size according to concentration, annual volume, storage requirements, production batch size, pumping needs and unloading equipment.
5-gallon pails
Often used for trials and smaller manufacturing runs; exact net weight varies with concentrate density and Brix.
52–55 gallon / roughly 200–265 kg drums
Frozen or aseptic bag-in-drum formats are common for concentrated vegetable juices; current carrot programs also use approximately 260 kg drums.
About 275 gallons / around 1,000 L
Useful for higher-throughput programs where concentrate stability and supplier filling capability support tote or IBC handling.
Tanker or bulk liquid shipment
Available for selected high-volume programs where product stability, sanitary transport and unloading systems permit.
Storage & availability: frozen storage around -18°C is used for many orange carrot concentrate programs, while aseptic products may have different requirements. Protect from unnecessary heat, light and oxygen where bright orange color is important. Confirm net weight, liner, storage condition, shelf life, minimum order quantity and lead time for the exact product offered.
Request a quote
Tell us what your orange carrot program needs.
Include the application, target °Brix, pH or acidity requirements, cloudy or clarified style, color target, certification, quantity, packaging, delivery location and timing.
PFVN · Buffalo, New York
info@pfvn.us
info@pfvn.us