Typically 65–70° Brix
Current commercial programs include 65, 68 and 70° Brix plum concentrates. The required concentration affects dilution ratio, sweetness contribution, viscosity and freight efficiency.
Juice Concentrates · Bulk B2B ingredients
Bulk Plum Juice Concentrate
Bulk Plum Juice Concentrate is a high-solids stone-fruit ingredient produced from ripe plums and used for its characteristic sweet-tart flavor, natural fruit sugars and red-to-purple fruit character. It is suitable for beverages, fruit preparations, bakery fillings, confectionery, dairy products, frozen desserts, sauces and flavor systems where manufacturers require concentrated plum solids in an efficient liquid format.
Typical 65–70° Brix
Bulk industrial supply
Conventional programs
Organic options
Clarified options
Documentation on request
Fruit & commercial overview
Concentrated plum flavor for industrial formulation
Plums are stone fruits in the genus Prunus. Important commercial groups include European plum (Prunus domestica) and Japanese plum (Prunus salicina). Depending on variety, ripe fruit may have yellow, red, purple or blue-black skin and flesh ranging from pale yellow to deep red.
Plum flavor typically combines natural sweetness with malic-acid-driven tartness and characteristic stone-fruit notes. Variety and maturity influence color, acidity, aroma and soluble solids, which means concentrates from different origins can perform differently even at the same Brix.
Industrial juice concentrate is produced by extracting juice from sound ripe fruit, separating coarse solids as required and removing part of the water under controlled conditions. Clarified products are especially suitable for beverages and flavor systems where lower turbidity and easier filtration are important.
Plum vs. prune: plum juice concentrate and prune juice concentrate are related but commercially distinct ingredients. Prune juice is produced from dried plums and generally has a darker, deeper dried-fruit profile. Specify the required ingredient explicitly when requesting a quotation.
Technical & commercial specifications
Key parameters for qualification
Plum concentrate should be qualified against the actual supplier specification. Commercial programs commonly fall between approximately 65 and 70° Brix, while acidity, pH, color and clarity depend on variety, origin and processing.
14.3° Brix U.S. reference
FDA uses 14.3° Brix as the minimum single-strength reference for plum juice when calculating declared juice percentage in beverages made from concentrate.
Primarily malic-acid character
Plum acidity contributes the fruit's characteristic sweet-tart balance. Titratable acidity and pH should be confirmed where they affect beverage balance, preservation or processing.
Variety-dependent
Concentrate color can range from amber-red to ruby, purple-red or dark reddish-brown. Buyers should define color expectations where finished-product appearance is important.
Clarified or product-specific style
Clarified concentrates can provide lower turbidity and reduced sediment for beverages, syrups and flavor systems. Confirm transmittance, turbidity or pulp requirements when relevant.
Commercial release criteria
Specifications commonly establish limits for total plate count, yeast, mold and applicable pathogens. Requirements depend on processing method, packaging and intended application.
Specification guidance: 65–70° Brix is a useful commercial reference range, not a guaranteed PFVN specification. Actual Brix, pH, titratable acidity, color, clarity, microbiological limits, storage conditions and shelf life are confirmed for the specific product being quoted.
Procurement & formulation
Match the plum profile to the finished product
Plum concentrate can range from bright and tart to darker and more cooked or jam-like depending on variety and process. Manufacturers developing a recognizable plum product should therefore qualify sensory profile in addition to analytical values.
In beverage applications, plum often pairs with apple, pear, cherry, grape, berry, pomegranate and citrus ingredients. Its natural acidity can provide useful balance, while higher-Brix concentrate contributes substantial soluble solids and sweetness.
For bakery, confectionery and dairy preparations, buyers should also evaluate color, viscosity and heat stability. Thermal processing can deepen fruit color and shift fresh plum notes toward a more cooked or preserve-like profile.
Industrial applications
Major uses for plum juice concentrate
Plum concentrate supports both plum-forward products and multi-fruit formulations where manufacturers need fruit solids, acidity, sweetness and stone-fruit character.
Juices, nectars & fruit drinks
Used in plum beverages, nectars, smoothies, juice blends, flavored waters and other drinks either as the principal fruit component or as part of a multi-fruit system.
Fillings, layers & pastries
Suitable for fruit fillings, pastry layers, cakes, cookies, glazes and bakery preparations where concentrated plum flavor and fruit solids are required.
Gummies, jellies & fruit chews
Used in gummies, jellies, chews, candies and confectionery fillings where plum's sweet-tart flavor works well with sugar and acid systems.
Yogurt, ice cream & frozen desserts
Can be incorporated into dairy fruit preparations, yogurt, ice cream, sorbet and dessert sauces, often together with puree or other fruit ingredients.
Compotes, bases & snack systems
Used in fruit preparations, snack fillings, cereal bars and multi-fruit bases where concentrated plum flavor and soluble solids support formulation.
Culinary sauces, syrups & compounds
Applicable to sweet sauces, glazes, chutney-style products, syrups and industrial flavor compounds where plum provides fruit acidity and depth.
Application guides
Related manufacturing pathways
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Bakery Fillings & Inclusions
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Same ingredient
Other Plum formats
Choose the plum format according to required fruit texture, solids contribution, processing method and finished-product application.
Packaging & handling
Plum juice concentrate packaging
Industrial packaging should be selected around concentrate Brix, production volume, storage conditions, pumping requirements and line rate.
5-gallon pails
Often used for application trials and smaller manufacturing runs. Exact net weight depends on product density, Brix and supplier specification.
52–55 gallon / roughly 200–265 kg drums
Frozen or aseptic bag-in-drum formats are common for industrial juice concentrates. Exact fill weight, liner and pallet configuration are product-specific.
About 275 gallons / around 1,000 L
Potentially suitable for higher-volume manufacturing where the supplier program and product stability support tote filling and bulk liquid handling.
Program-specific bulk formats
Other bulk arrangements may be available for qualified annual volumes where storage, transport and unloading systems are appropriate.
Handling: high-Brix plum concentrate becomes more viscous at lower temperatures. Frozen or chilled product should be conditioned and mixed according to the supplier's instructions before pumping or dosing.
Storage: frozen and aseptic plum concentrate programs are both present in the industrial market. Required temperature, unopened shelf life and after-opening handling depend on the processing and package system.
Availability note: the formats above are common industrial reference points, not a guarantee that every size is available for every plum concentrate. Confirm net weight, liner, storage condition, minimum order quantity and lead time in the quotation.
Request a quote
Tell us what your plum program needs.
Include your application, target Brix, clarity, acidity or color requirements, certification needs, estimated quantity, packaging, delivery location and timing. These details help us identify the most suitable plum concentrate program.
PFVN · Buffalo, New York
info@pfvn.us
info@pfvn.us