Product variants
Our PRODUCT VARIANTS
Fruit is being made into many different variants depending on the customers wishes and what type of end product the fruit need to be a part of. Equal for all the types written below are that they are 100 percent natural.
Here you will find the different variants that we deliver, how they are produced and what end products they are particularly suitable for.
Juice NFC
Infusions
Puree concentrate
Fruit cells
Extracts
Fruit powder
Natural aromas
Pulp concentrate
Juice concentrate
IQF/Block frozen
Puree-single strength
Juice concentrate
In the production of fruit concentrates the natural content of water in the juice is being removed through vaporisation. The Brix will vary depending on the amount of water extracted.
The juice can also be concentrated through a special freeze method. The difference in temperature between the crystalisation of the water and solids in the juice makes it possible to concentrate the juice without the use of heat. This process enhances the flavour and the aroma in the concentrate, but also lenghten the concentration process at an added cost.
Juice concentrate is used by:
- Juice- and Iced Tea manufacturers
- Spirits producers
- Confectionery and baking industry
- Dairy-/yogurt- and ice cream producers
- Suitable for breweries
Pulp concentrate
Pulp concentrates is being produced from fruit puree single strength with the opportunity of adding fruit pieces and seeds. The Brix depends on the proportion used of each ingredient.
When fruit is being pressed, juice and pulp is obtained. The pulp can be prepared further depending on the carateristics of the fruit and finaly undergo a mild concentration. The thinkened puree is mixed with the fruit pieces and/or seeds until the wanted Brix is obtained.
Pulp concentrates is used by:
- Confectionery and baking industry
- Dairy-/yogurt- and ice cream producers
- Marmelade industry
- Fruit preps
Puree concentrate
Puree concentrate is produced from vaporizing the fruit puree until the wanted Brix level is reached. The maximum concentration depends on the viscosity of the specific fruit puree.
Puree concentrate is used by:
- Confectionery and baking industry
- Dairy-/yogurt and ice cream producers
- Marmelade industry
Puree - single strength
Fruit puree – single strength is produced by pressing the desired / edible parts of the fruit through a sieve. The puree structure depends on the mesh size sieve.
Puree is used by:
- Confectionery and baking industry
- Dairy-/yogurt and ice cream producers
- Marmelade industry
Juice NFC (Not from Concentrate)
NFC juice is made from pressing the juice from a given fruit. It is a simpel product that requires a minimum of work.
NFC juice is used by:
- Juice industry
Natural aromas
In the concentration, part of the flavour / aroma evaporates in the heating process. The vapor is collected, cooled and condences to a clear fluid. The aroma in liquid form can either be added back to the concentrate or be used as natural aroma in products, where the colour or structure of the fruit is not needed, but only the flavour of the fruit.
Fruit cells
Fruit cells are extracted in the process of juice concentration. It is a bi-product that is being used in the juice industry to add structure to the juice.
IQF/Block frozen
The edible part of the fruit is either used whole, cut into blocks or slices and frozen with a special technique the maintaines the specific qualities in the fruit.
IQF used by:
- Dairy-/yoghurt- and ice cream producers
- Marmelade industry
- Fruit preps
Fruit powder
Fruit powder can be produced using several different process techniques, depending on the desired result.
We can offer spray dried juice concentrate powder that is 100% water soluble or freeze-dried powder of 100% sifted fruit. Freeze-dried powder contains fibrous material and will therefore not be 100% soluble in water but can help to provide structure and add nutrients to the final product.
The powders are used in a wide range of applications and typically in products where reduced liquid activity is desired, minimum consumption of active material and where strong aroma and flavour intensity are required.
Fruit powders are used by:
- Food industry
- Pharma (soft gels, capsules, tablets, effervescent tablets)
- Sports drinks and nutritional supplements
- Confectionery and the baking industry
- Dairy, Yogurt and Ice Cream manufacturers
Extracts
Iprona`s Premium Craft® product line consists of natural ingredients that strengthen human health and contribute to commercial success. (Standardized European Premium quality).
The product range has standardized and functional polyphenol extracts from elderberries, cherries, blackcurrants and Aronia. The extracts are suitable for use in the dietary supplements, OTC products, functional foods, and beverages, as well as for cosmetic products. Each product has a pure European supply chain, is fully traceable and has beneficial natural effects that have been proven in clinical studies.
Our range of polyphenols includes liquid extracts and extract powders.
Ingredients ElderCraft®, CherryCraft®, CurrantCraft® and AroniaCraft®. Read more about the products on Iprona’s website HERE
Infusions
Infusion technology is an innovative and creative way to develop new flavors that can help you differentiate your product and brand in the market.
Infusions are made by placing plants or specific parts of a specific plant (such as roots, flowers, seeds, or herbs in clean water.) It is a very gentle method of obtaining cloudy infusions, which contain the most valuable components and extract specific active ingredients from the plants. The technology is adapted to the product-specific process conditions, which allow each product to have its own authentic sensory character. Our infusions are standardized and made from high quality ingredients that are perfect for use in many different applications.
