Products

Sour Cherry Concentrate: Technical Specifications and Applications Product Overview: Sour cherry concentrate is a dense, natural product derived from ripe, healthy, and high-quality sour cherries. With its deep red color, distinctive aroma, and sweet-tart flavor, it serves as a valuable raw material in the food, beverage, and confectionery industries. Technical Specifications: Appearance and Color: The concentrate is homogeneous, free from suspended particles, sediment, or turbidity. It exhibits a bright dark red color, reflecting the natural hue of sour cherries without any undesirable discoloration. Taste and Aroma: The product retains the natural sweet-tart taste and fresh fruit aroma of sour cherries. It is free from fermented, burnt, or caramelized flavors. Brix Level: Typically ranges between 65 and 70, indicating the product's concentration and balanced sweetness. Acidity and pH: Acidity is approximately 1.5% to 2.5%, with a pH range of 3.2 to 4.0, ensuring both flavor balance and microbiological stability. Shelf Life and Storage Conditions: When stored in sterile packaging, in a dry, cool, and dark environment, the concentrate can be preserved for up to 2 years. After opening, refrigeration is recommended. Packaging: Commonly packaged in metal drums, polyethylene tanks, or aseptic multilayer bags, adhering to food safety standards. Applications: Production of natural fruit juices, fruit-flavored beverages, and industrial syrups Preparation of jams, jellies, fruit sauces, and ready-to-eat desserts Enhancement of flavor and color in bakery products such as cakes, cookies, and ice creams Natural additive in baby foods, dietetic, and organic products Flavoring agent in specialty sauces and processed food items Conclusion: Sour cherry concentrate preserves nutritional values, antioxidant properties, and the natural taste of the fruit, playing a significant role in the production of diverse and high-quality food products. With strong export potential, it holds a prominent position in both domestic and international food markets.

Green Grape Concentrate: Introduction, Features, and Applications Product Introduction Green grape concentrate is a natural and dense product made from fresh, ripe, and healthy green grapes. By reducing the water content of the grapes, it preserves their mild flavor, pleasant aroma, and natural light color. Green grape concentrate is widely used in various food industries such as beverages, desserts, confectionery, and dairy products, and is especially favored in the production of health-oriented foods due to its high nutritional value. Technical Features Appearance and Color: The concentrate should have a clear, bright, and uniform color, typically ranging from light green to yellowish-green. It should not contain suspended particles, cloudiness, or discoloration. Taste and Aroma: The flavor should be natural, mildly acidic yet sweet, and in line with the taste of green grapes. The aroma must be fresh, fruity, and pleasant, with no signs of sourness, fermentation, or unpleasant odors. Sugar Content (Brix): The Brix level typically ranges between 65 and 70, indicating a high concentration and balanced sweetness. Acidity and pH: The acidity generally ranges from 1.8% to 2.8%, and the pH falls between 3.2 and 4. These values help maintain a pleasant taste while ensuring product safety and stability. Shelf Life and Storage Conditions: When stored in standard packaging, in a cool, dry, and dark place, green grape concentrate has a shelf life of up to 2 years. Exposure to humidity, heat, or direct sunlight can reduce its quality. Packaging: The product is usually packaged in food-grade metal drums, plastic tanks, or vacuum-sealed bags in various volumes. All packaging must comply with food safety and hygiene standards. Product Applications Production of natural, carbonated, or industrial fruit juices Preparation of light desserts, jellies, ice creams, and dairy-based products Used in confectionery, pastries, and cakes Making fruit sauces, special dressings, and ready-to-eat blends Utilized in health-focused and kid-friendly food products Conclusion Green grape concentrate, with its fresh flavor, natural color, and high nutritional value, holds an important position in the production of high-quality food products. It plays a vital role in enhancing product variety and promoting healthy food options in both domestic and export markets.

Product Description: Pomegranate concentrate is a thick and rich product obtained by reducing the water content of fresh, ripe, and healthy pomegranates. This process preserves the natural deep red color, unique tart-sweet flavor, and nutritional value of the fruit. Pomegranate concentrate is widely used in the food and beverage industry, including in juices, sauces, syrups, desserts, and functional health products due to its high antioxidant content and distinctive taste. Technical Specifications: Texture and Appearance: The concentrate should have a smooth and uniform texture without any large particles, sediment, or turbidity. Its color should be a natural, intense ruby red, free from any browning, dark spots, or signs of spoilage. Taste and Aroma: It must have a natural, balanced tart-sweet flavor characteristic of fresh pomegranates. The aroma should be fresh and fruity, with no off-odors or signs of fermentation. Brix Level (Soluble Solids): Typically ranges between 65% to 70%, indicating a high sugar concentration and a thick consistency. Acidity: Acceptable total acidity ranges from 2.5% to 4%, depending on the variety and intended use, contributing to the product's refreshing taste and preservation. pH: The pH should typically be between 3.0 and 3.5, supporting product safety and flavor stability. Shelf Life and Storage Conditions: Pomegranate concentrate, when packed in sterilized, airtight containers, can be stored for up to 2 years at ambient temperature in a cool, dry place away from direct sunlight. Once opened, it should be refrigerated and consumed within a short period. Packaging: Commonly packed in metal drums, plastic tanks, or aseptic bags of various volumes. All packaging materials must comply with international food safety standards and ensure protection against contamination, light, and oxidation. Quality Standards: The product must be manufactured in accordance with GMP, HACCP, and relevant ISO standards. It should also meet all necessary certifications for customs clearance and international export.

Red Grape Concentrate: Introduction, Features, and Applications Product Introduction: Red grape concentrate is a thick, natural product made from ripe and healthy red grapes. This product preserves the natural color, aroma, and sweet taste of red grapes by reducing their water content. It is widely used in various food industries such as beverages, jams, desserts, and confectionery. Technical Features Appearance and Color: Red grape concentrate should be uniform and free from suspended particles, sediments, or cloudiness. Its color should be close to the natural, rich red hue of grapes, without any spots, discoloration, or sediment. Taste and Aroma: The flavor should be completely natural, sweet, and consistent with the taste of red grapes. The aroma should be fresh, fruity, and pleasant, avoiding any unpleasant or sour odors. Sugar Content (Brix): The concentration level usually ranges between 65% and 70%, indicating the product’s richness and ideal sweetness. Acidity and pH: Acidity should be around 1.5% to 2.5%, with a pH between 3.5 and 4 to ensure flavor balance and hygiene standards. Shelf Life and Storage Conditions: In standard packaging, red grape concentrate can be stored in a dry, cool environment at moderate temperatures for up to 2 years. It should be protected from direct sunlight and humidity. Packaging: Typically packed in metal drums, plastic tanks, or compressed bags, in various sizes, all complying with health and safety standards. Applications: Production of industrial and natural fruit juices Making jams, jellies, canned products, and fruit desserts Adding to cakes, candies, and ice creams Making fruit sauces and ready-made food mixes Producing healthy and natural products for children Conclusion Red grape concentrate, with its nutrient retention and natural flavor, plays a vital role in producing diverse, high-quality food products. This product has gained a special place in both domestic markets and exports and can significantly contribute to the development and prosperity of the food industry.

Apple Puree: Introduction, Features, and Applications Product Description: Apple puree is a natural product made from healthy, ripe apples that is widely used in the food industry. It preserves the natural taste and aroma of apples and is preferred in the production of jams, jellies, desserts, smoothies, and healthy foods, including baby foods. Technical Features Appearance and Texture: Apple puree should be homogeneous and free from particles, broken pieces, or sediments. Its color should be close to the natural apple color, typically ranging from yellow to golden yellow, without any spots, discoloration, or cloudiness. Taste and Aroma: The flavor should be completely natural and sweet, with a fresh and fruity aroma. No unpleasant or sour odors should be present. Moisture Content and Consistency: The puree must have the right moisture level and a suitable consistency, making it easy to use in cooking and various food products. Shelf Life and Storage Conditions: Stored in appropriate packaging and kept in a cool, dry environment, it can last for over 12 months. It should be protected from light and humidity. Packaging: Typically packaged in metal cans, sturdy lids, and in various sizes. The packages must be durable against shocks and meet hygiene standards. Applications: Production of apple jam, jelly, and candies Adding to cakes and cookies Used in fruit desserts, ice cream, and healthy snacks Suitable for baby foods and supplementary nutrition products Processing of cooked and canned products Conclusion Apple puree is an important product that preserves the nutritional value and natural taste of the fruit. It can be used across many sectors and plays a significant role in the development of domestic and export markets.

Orange Concentrate: Introduction, Features, and Applications Product Description: Orange concentrate is a thick, natural product made from ripe, high-quality oranges. This product reduces the water content in the fruit while preserving the natural color, flavor, and aroma. It is widely used in food industries such as beverages, jams, desserts, and confectionery. Technical Features Appearance and Color: The concentrate should be uniform and free from suspended particles, sediments, or cloudiness. Its color should resemble the natural, bright orange hue of fresh oranges, with no spots, discoloration, or sediment visible. Taste and Aroma: The flavor should be completely natural, sweet, and similar to fresh orange fruit. The aroma must be fresh, fruity, and pleasant, avoiding any unpleasant or sour odors. Sugar Content (Brix): The concentration level usually ranges between 65% and 70%, indicating the product’s density and sweetness. Acidity and pH: The acidity should be around 1.5% to 2.5%, and the pH should be maintained between 3.5 and 4 to ensure balanced flavor and health safety. Shelf Life and Storage Conditions: In standard packaging, orange concentrate can be stored in a dry, cool environment for up to two years. It should be protected from direct sunlight and humidity to maintain quality. Packaging: Typically packed in metal drums, plastic tanks, or compressed bags in various volumes, all meeting hygienic and safety standards. Applications: Production of industrial and natural fruit juices Manufacturing jams, jellies, and fruit-based desserts Addition to cakes, pastries, and ice creams Making fruit sauces and ready-made food mixes Producing healthy and natural products for children Conclusion Orange concentrate, by preserving the nutrients and natural flavor of the fruit, plays a vital role in producing diverse, healthy, and high-quality products. This product has become essential in both domestic markets and exports and can significantly contribute to the development and prosperity of the food industry in the country.

Apricot Concentrate: Introduction, Features, and Applications Product Description: Apricot concentrate is a thick, rich product made from ripe and healthy apricots. This concentrate preserves the natural color, aroma, and sweet, delightful flavor of apricots and is widely used across the food industry, especially in beverage production, desserts, jams, and ice cream. Technical Features Appearance and Color: The concentrate should be uniform and free from suspended particles, sediments, or turbidity. Its color should resemble the natural, vibrant golden-yellow of fresh apricots, with no spots or discoloration. Taste and Aroma: The flavor should be completely natural, sweet, and true to the authentic taste of apricots. The aroma should be fresh and pleasant, avoiding any sour or undesirable odors. Sugar Content (Brix): The concentration level usually ranges between 65% and 70%, indicating the product’s density and sweetness. Acidity and pH: Acidity should be around 1.5% to 2.5%, with a pH between 3.5 and 4, ensuring a balanced flavor and food safety. Shelf Life and Storage Conditions: In sealed packages, apricot concentrate can be stored in a dry, cool environment for up to 2 years. It should be kept away from direct sunlight and humidity. Packaging: Typically packed in metal tanks, plastic tanks, or vacuum bags, all meeting hygienic and safety standards. Applications: Production of natural or artificial fruit beverages Making fruit jams, jellies, and desserts Adding to ice creams, cakes, and pastries Producing processed and healthy food products Used in baby foods and natural sweets Conclusion Due to its nutrient preservation and natural flavor, apricot concentrate plays a vital role in producing high-quality, healthy food products. Its qualities support long-term market expansion both domestically and internationally, establishing a prominent position in the food industry.

Apricot Purée: Introduction, Features, and Applications Product Introduction Apricot purée is a semi-solid and natural product made from the pulp of fresh, ripe, and peeled apricots. During the production process, after removing the pits and skins, the fruit is mashed and processed into a smooth, uniform purée. With its mild flavor, soft texture, and yellow to orange color, apricot purée is widely used in the food industry, especially in baby food, desserts, pastries, and natural beverages. Technical Features Appearance and Color: The purée should have a uniform texture without large lumps or impurities. Its color ranges from yellow to light orange, reflecting the natural hue of fresh apricots. Any discoloration, dark spots, or signs of mold indicate reduced quality. Taste and Aroma: The flavor should be sweet with a slight tartness, consistent with the natural taste of apricot. The aroma should be fruity, fresh, and free from any fermented or unpleasant odor. Soluble Solids Content (Brix): Apricot purée typically has a natural Brix value between 9 and 16, depending on the fruit type and ripeness level. This reflects the natural sugar and solid content of the product. Acidity and pH: The pH should range between 3.4 and 4.2, with acidity around 0.8 to 1.8%, which ensures desirable taste, microbial safety, and good shelf life. Shelf Life and Storage Conditions: When pasteurized or sterilized and properly packaged, apricot purée can be stored for up to 18 months in a cool, dry, and dark environment. Once opened, it should be refrigerated and consumed shortly. Packaging: Apricot purée is commonly packed in sterile bags inside metal drums, food-grade aluminum pouches, or glass containers. Packaging should be resistant to air and light penetration and fully comply with hygiene standards. Product Applications As a natural base for baby food In ice cream, mousse, pudding, and fruit-based desserts Blended in smoothies and fruit cocktails As an ingredient in cakes, tarts, and fruit pastries For making fruit sauces and marmalades Conclusion Apricot purée, preserving the flavor, texture, and nutritional value of fresh fruit, is one of the key ingredients in healthy and natural food production. In addition to meeting quality and hygiene standards, its excellent sensory properties and high compatibility with various formulations make it a valuable product in both domestic and export markets — ideal for health-focused food producers.

Red Plum Concentrate: Technical Description and Uses Product Introduction: Red plum concentrate is a thick, natural product made from ripe and healthy red plums. This concentrate preserves the unique color and flavor of red plums and is widely used in food, beverage, and confectionery industries. Technical Features: Appearance and Color: Red plum concentrate should be uniform and free of coarse particles, dust, or sediments. Its color should closely resemble the natural, vibrant hue of red plums, without any spots or discoloration. Taste and Aroma: The flavor of the concentrate should be completely natural, sweet, and true to the authentic taste of red plums. The aroma should be fresh and pleasant, without any undesirable or sour smells. Sugar Content (Brix): The concentration’s density typically ranges between 65% and 70%, indicating an ideal level of thickness and sweetness. Acidity and pH: The acidity should be around 1.5% to 2.5%, with a pH between 3.5 and 4, ensuring a balanced flavor and maintaining health standards. Shelf Life and Storage Conditions: Red plum concentrate, in sealed packages, can be stored in a dry, cool environment for up to 2 years. It should be kept away from direct sunlight and humidity to preserve quality. Packaging: Typically packed in metal drums, plastic tanks, or vacuum bags that meet hygienic and safety standards. Uses: Production of natural fruit beverages and jams Preparation of fruit-based desserts, jellies, and cookies Addition to jams, sweets, and ice creams for authentic flavor and color Production of fruit sauces and food additives Summary Red plum concentrate, with its nutrient-rich elements and natural flavor, plays a vital role in manufacturing a variety of high-quality food products. Its desirable features support long-term market expansion, both domestically and internationally, establishing a prominent position in the food industry.

Product Description: Peach puree is a semi-thick and natural product made from fresh, healthy, and ripe peaches. During the production process, the skin and pits are removed, and the fruit flesh is finely mashed and homogenized to produce a smooth, colorful, and rich puree. Peach puree retains the natural flavor, appealing color, and nutritional properties of the fruit and is widely used in various food industries, including baby food, desserts, ice cream, cakes, and natural beverages. Technical Features: Texture and Appearance: The puree should have a uniform, smooth texture free of coarse particles or unpleasant fibers. Its color is usually a natural yellow to orange shade, with no signs of discoloration, spotting, or spoilage. Flavor and Aroma: The taste should be mild, natural, and similar to fresh fruit. Its aroma must be fruity and fresh, without any unpleasant, sour, or yeasty smells. Soluble Solids (Brix): The Brix level of peach puree typically ranges between 10% and 14%, depending on the fruit variety and the intended application. Acidity: The total acidity in peach puree is about 0.8% to 1.8%, which helps maintain a balanced taste and prolongs shelf life. pH: The optimal pH level ranges from 3.7 to 4.2, which supports both sensory quality and microbiological safety. Shelf Life and Storage Conditions: Peach puree, when packed under sterile and hygienic conditions, can be stored for up to 12 months at cool temperatures (preferably below 20°C), in a dry environment away from direct sunlight. Once opened, it should be refrigerated and consumed shortly thereafter. Packaging: The puree is typically packaged in aseptic bags, metal cans, plastic drums, or multilayer pouches. All packaging materials must meet food safety standards and be resistant to air and light. Quality Standards: Peach puree must be produced in compliance with international standards such as HACCP, ISO 22000, and GMP, and must possess the necessary certifications for export.

  Production and Quality Standards: All our products are manufactured under hygienic conditions, in compliance with international laws and GMP (Good Manufacturing Practices) regulations. Every stage is meticulously monitored and controlled to ensure quality. Appearance: Apple juice concentrate should not contain any browning or granular particles. It must be free of moving particles, spots, insects, or any foreign matter. Apple puree should be homogeneous and smooth in texture. Taste and Aroma: It should have a natural apple flavor and aroma, fresh, and free from fermentation or other unwanted flavors caused by high-temperature processing. Shelf Life and Storage Conditions: Apple juice concentrate is stored fresh and protected at temperatures below 10°C for up to 18 months. Apple puree remains stable for 18 months at normal storage temperatures. Packaging: Products are packaged in hygienic, food-grade varnished HDPE non-aseptic bags or metal drums. Seals are professionally applied on the outer surface of the drums for safety and quality assurance. Label Information: Each product label includes essential details such as the lot number, drum number, net and gross weights, production and expiration dates, storage conditions, Brix level, and acidity.