Deionized grape juice concentrate:

This concentrate is made from the deionization process of grape juice concentrate. All the componets, even the SO2 that can be included at the product are removed and only  contains the natural grape sugar ; glucose and fructose.

Brix: 65 + 1

Titrabable acidity %( ATA ) < 0.5

ph 3,5 – 5,5

Deionized apple juice concentrate:

Apple juice concentrate have a deionization process to produce this product.

Consistence and organoleptic characteristics are similar to other ones and change some parameters

Brix…..70 + 1

Titratable acidity % ( ata ) < 0,5

Ph units 3,5 – 4,5

Deionized Pear juice concentrate:

This deionized concentrate is used where need to declares pear extract or fruit extract. it is very used at natural  pear jams to increase brix or to make ice creams with pear sugar. 

This concentrate also contais 70 brix, an parameters are very similar to apple one.

Brix…..70 + 1

Titratable acidity % ( ata ) < 0,5

Ph units 3,5 – 4,5

Deionized Pineapple juice concentrate:

Pineapple juice is other product that can be deionized.

Pineapple is used mainly at products where need to declare are pineapple extract or fruit extract.  Appearance is clear, transparent like water but with viscosity similar to other syrups.

Brix…..70 + 1

Titratable acidity % ( ata ) < 0,5

Ph units 3,5 – 4,5

Multifruit juice concentrate:

This is one of the most used, and can include a mix of the others ones and plus orange or lemon sugar.

This natural product usually is produced at 65 bx and  with a low acidity. Those parameters make that can be used in fruit production with less acid taste.

Brix  65 + 1

Acidity % (aca ) < 0,2

color 450 nm < 0,1

Ph 3- 4

Deionized juice concentrate packing:

All deionized concentrates can be delivered at road tank 25 mt or aseptic drums 250 kg.

Aseptic drums is the best packing for export and can be load 80 drums in a 40 feet container to deliver worldwide