Typically 70 ±1° Brix
Approximately 70° Brix is the principal commercial concentration for pear juice concentrate. High soluble solids reduce shipping volume and allow efficient dosing into industrial formulations.
Juice Concentrates · Bulk B2B ingredients
Bulk Pear Juice Concentrate
Bulk Pear Juice Concentrate is a high-solids fruit ingredient produced from ripe pears and valued for its mild sweetness, delicate pear aroma, light color and relatively neutral fruit profile. It is widely used in juices, nectars, multi-fruit beverages, baby-food preparations, bakery fillings, confectionery, dairy products, fruit snacks, sauces and flavor systems where manufacturers require concentrated fruit solids in an efficient liquid format.
Typical 70° Brix
Clarified options
Bulk industrial supply
Conventional programs
Organic options
Documentation on request
Fruit & ingredient profile
Mild, sweet fruit character with broad formulation flexibility
Pears belong primarily to the genus Pyrus, with European pear (Pyrus communis) providing many of the varieties used in commercial fruit processing. Industrial pear programs may use cultivars such as Bartlett/Williams, D'Anjou, Packham and Abate Fetel, depending on growing region, season and required sensory profile.
Ripe pears have a naturally sweet, mild flavor with delicate floral and fruity notes. Compared with stronger fruits such as berries, passion fruit or citrus, pear generally has softer acidity and a less dominant aroma, making pear concentrate particularly useful in multi-fruit formulations where it can contribute soluble solids and sweetness without overpowering the principal flavor.
For juice concentrate production, sound ripe pears are crushed and pressed before the juice is typically depectinized, clarified or filtered and concentrated under reduced pressure. Clarified pear concentrate is normally pale yellow to golden amber, smooth and free from significant suspended solids.
Commercial advantage: pear concentrate is frequently selected not only for pear-flavored products but also as a relatively mild fruit-solids component in formulations where manufacturers want natural sweetness and fruit content with limited color and flavor interference.
Technical & commercial specifications
Key parameters for industrial qualification
Commercial pear concentrate is commonly standardized near 70° Brix. Exact acidity, pH, color and clarity vary with variety, crop year, origin and processing method, so buyers should qualify the actual supplier specification rather than treat the reference values below as universal.
12.0° Brix
FDA uses 12.0° Brix as the minimum single-strength reference for pear juice when calculating declared juice percentage for beverages made from concentrate in the United States.
Typically specified as malic acid
Current commercial pear concentrate specifications can fall around 0.8–2.1% titratable acidity as malic acid at concentrate strength. Crop and variety can materially affect the final value.
Commonly around 3.4–4.4
Pear concentrate is generally less sharply acidic than many berry and citrus concentrates. Exact pH should be confirmed where it influences beverage balance, processing or finished-product stability.
Clear pale yellow to amber
Clarified programs can be specified by color, transmittance and turbidity. High clarity is useful in beverages, syrups and fruit systems where visible sediment or excessive browning is undesirable.
Industrial release criteria
Supplier specifications normally establish limits for total plate count, yeast, mold and relevant pathogens. Exact limits depend on processing, storage and packaging system.
Specification guidance: approximately 70° Brix, pH around 3.4–4.4 and moderate malic acidity are useful commercial reference points, not guaranteed PFVN values. Actual analytical, sensory and microbiological parameters are confirmed against the specific product offered.
Commercial qualification
Clarity, flavor neutrality and crop consistency
Two pear concentrates with similar Brix can differ in color, acidity and aromatic intensity. Beverage manufacturers may prefer a clean, highly clarified concentrate with mild pear character, while bakery or fruit-preparation users may accept deeper color or stronger cooked-fruit notes.
Pear concentrate is also frequently considered where formulators want fruit-derived soluble solids without the stronger sensory impact of grape, berry or tropical concentrates. The actual dosage should still be evaluated because higher inclusion levels will contribute recognizable pear flavor and sweetness.
Industrial buyers should qualify origin, variety where relevant, conventional or organic status, ingredient declaration, storage condition, packaging, minimum order quantity and annual supply requirements. Crop-year differences should be considered where tight color or acidity tolerances are required.
Industrial applications
Major uses for pear juice concentrate
Pear concentrate's combination of high soluble solids, light color and relatively mild flavor makes it useful both in pear-forward products and as a supporting fruit ingredient in broader food and beverage formulations.
Juices, nectars & multi-fruit drinks
Used in pear juice, nectars, smoothies, flavored waters and multi-fruit beverages. Its mild profile pairs well with apple, peach, apricot, berry, citrus and tropical fruits.
Purees & fruit preparations
Qualified pear concentrate programs are used in baby-food fruit preparations because pear provides mild flavor, sweetness and fruit solids. Programs for this market should meet the buyer's specific residue, microbiological and regulatory requirements.
Fillings, glazes & fruit systems
Suitable for bakery fillings, pastry layers, fruit preparations, glazes and toppings where concentrated sweetness and a light-colored fruit base are useful.
Gummies, jellies & fruit chews
Can contribute fruit-derived soluble solids to gummies, jellies, chews and confectionery fillings while allowing stronger added fruit flavors to remain prominent.
Yogurt, ice cream & cultured products
Used in yogurt preparations, dairy beverages, frozen desserts and plant-based products either for pear flavor or as part of a blended fruit system.
Bars, bases, syrups & processed foods
Pear concentrate can provide sweetness, fruit solids and mild flavor in fruit snacks, cereal bars, sauces, syrups, fillings and other processed-food formulations.
Application guides
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Same ingredient
Other Pear formats
Choose the pear format according to required fruit texture, solids contribution, flavor intensity, processing method and finished-product application.
Packaging & handling
Pear juice concentrate packaging
Industrial packaging should be selected according to annual usage, batch size, concentrate Brix, storage requirements, pumping capability and line rate.
5-gallon pails
Useful for product development and smaller production runs. Current commercial frozen pear concentrate programs commonly offer pail formats, with exact fill weight depending on supplier specification.
Approximately 250–265 kg drums
Steel drums with food-grade liners or aseptic bags are common for 70° Brix pear concentrate. Exact net weight, liner and pallet configuration are supplier-specific.
Approximately 1,000 kg programs
Larger liquid formats can be suitable for high-throughput manufacturing where concentrate handling, storage and supplier filling capabilities support tote or IBC supply.
Tanker or program-specific shipment
Bulk liquid transport may be available for qualified volumes where sanitary transport, temperature control, product stability and unloading systems permit.
Storage: frozen pear concentrate programs commonly specify storage at approximately -18°C or below. Refrigerated and aseptic programs are also available in the broader market, so storage requirements should always follow the exact supplier specification.
Handling: high-Brix pear concentrate is syrupy and becomes more viscous at low temperature. Frozen product should be thawed or conditioned according to supplier instructions and mixed sufficiently before pumping or dosing.
Shelf-life note: properly frozen 70° Brix pear concentrate can have an extended commercial shelf life, with some specifications listing up to approximately three years in unopened containers. Shelf life is product- and storage-specific and must be confirmed for each program.
Availability note: packaging formats above are industrial reference points rather than guaranteed PFVN pack sizes. Confirm current net weight, liner, storage condition, minimum order quantity, pallet pattern and lead time in the quotation.
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Include your application, target Brix, acidity or pH requirements, clarity and color targets, certification needs, estimated quantity, packaging, delivery location and timing. These details help us identify the most suitable pear concentrate program.
PFVN · Buffalo, New York
info@pfvn.us
info@pfvn.us