Guava Juice Concentrate
Bulk guava juice concentrate for tropical beverages, dairy, smoothies, fruit preparations, confectionery, bakery, frozen desserts and fermentation, with conventional and organic sourcing options subject to current availability.
Distinctive tropical aroma with pink and white fruit profiles.
Guava (Psidium guajava) is a tropical fruit with aromatic flesh surrounding numerous small seeds. Commercial fruit may have white, cream, pink or coral-colored flesh depending on cultivar, with flavor ranging from sweet and floral to stronger tropical and slightly musky notes.
Pink guava is valued for its characteristic coral-pink color and pronounced tropical identity, while white guava generally provides a lighter cream color and a clean, sweet-floral profile. Both types are commercially processed into puree, puree concentrate and clarified juice concentrate.
Clarified guava juice concentrate is produced by extracting juice and reducing pectin, pulp and suspended material before evaporation. Guava puree concentrate follows a different process and retains considerably more of the fruit's natural pulp, pectin and body.
- Clarified guava juice concentrate commonly available around 65° Brix
- Pink and white guava provide different color and sensory profiles
- Guava puree concentrate commonly falls around 18–25° Brix
- Single-strength puree or pulp commonly starts around 8–12° Brix
- Frozen clarified and aseptic pulp-based formats are commercially available
- Conventional and organic programs depend on origin and supplier
Clarified concentrate and puree concentrate perform differently.
Clarified Guava Juice Concentrate
Enzymatic treatment and filtration remove most pulp, pectin and insoluble material before concentration. Commercial 65° Brix grades provide high soluble solids with comparatively low viscosity and are useful for beverages, gummies, fermentation and smooth flavor bases.
Guava Puree / Pulp
Single-strength guava puree retains substantial fruit tissue and natural pectin. Pink and white guava pulps are commonly around 8–12° Brix and are used where opacity, body and authentic fruit texture are desirable.
Guava Puree Concentrate
Water is removed from puree while much of the pulp remains. Commercial programs commonly fall around 18–25° Brix, producing a thick, pumpable ingredient for beverages, dairy, bakery fillings and frozen desserts.
NFC Guava Juice
Not-from-concentrate guava juice remains close to its natural single-strength soluble solids. It requires more freight and storage volume but may be useful where a less concentrated juice format is preferred.
Format note: A 65° Brix clarified guava concentrate should not be compared directly with a 20° Brix guava puree concentrate. The clarified product provides much higher soluble solids with little pulp, while puree concentrate provides substantially greater viscosity and fruit body.
Representative clarified guava concentrate specifications.
Clarified guava concentrate should be purchased against a current technical specification. Fruit type, maturity, origin and clarification process can materially affect flavor, color and acidity.
Soluble Solids / °Brix
65° Brix is a common commercial specification for clarified guava juice concentrate, generally with approximately ±1° tolerance. Acid-corrected Brix may also be included in the supplier specification.
pH & Titratable Acidity
Representative 65° Brix products fall around pH 3.0–4.5, with titratable acidity commonly around 4–7% expressed as citric acid. Actual acidity should be confirmed by lot where flavor balance is critical.
Specific Gravity
Representative 65° Brix concentrate has specific gravity around 1.316–1.333 under defined test conditions. Density should be used when converting between volume and weight during commercial dosing.
Clarity & Turbidity
Clarified commercial grades may specify high light transmittance and low turbidity, for example minimum clarity around 80% and turbidity below approximately 45 NTU. This makes the format suitable for lower-pulp beverage systems.
Color
High-Brix clarified guava concentrate may range from light amber or pinkish tones to darker amber. It should not be expected to reproduce the opaque cream or coral color of guava puree until formulation and color design are considered.
Flavor & Aroma
The product should retain clean, characteristic tropical guava aroma without fermented, burnt, excessively caramelized or otherwise objectionable notes. Pink and white fruit types may provide noticeably different sensory profiles.
Pectin & Insoluble Material
Clarification is used to reduce guava's naturally high pectin and pulp load. For clear or filtration-sensitive applications, confirm pectin, turbidity and insoluble-solids limits rather than relying on the word “clarified” alone.
Microbiological Specification
Representative 65° Brix commercial specifications may set total plate count below 1,000 CFU/g or mL with defined yeast and mold limits. Exact requirements should follow the contracted product and intended downstream process.
Specification note: These values are representative commercial references rather than universal guava concentrate standards. Final formulation and purchasing should use the supplier's current TDS/specification and lot-specific certificate of analysis.
For applications that need pulp, opacity and fruit body.
Commercial white and pink guava puree concentrates are commonly manufactured around 18–25° Brix. Representative 20–22° Brix white guava concentrate may have pH below about 4.5 and acidity around 0.7–1.1%, while pink grades commonly use similar soluble-solids targets with their characteristic pink coloration.
Where guava concentrate is used.
Juices, Nectars & Tropical Drinks
Guava is widely used in nectars, juice drinks and tropical blends. It pairs especially well with mango, pineapple, passion fruit, orange, strawberry, peach and lime.
Smoothies & Beverage Bases
Guava puree supplies body and opacity, while clarified concentrate can reinforce tropical flavor and soluble solids without substantially increasing pulp or viscosity.
Carbonated & Energy Drinks
Clarified concentrate is suitable for sparkling tropical beverages, energy drinks and hard-seltzer-style systems where guava flavor is desired with low suspended solids.
Yogurt & Dairy Products
Pink and white guava puree concentrates are used in yogurt preparations, drinking yogurt and dairy desserts. Natural pulp provides texture while the tropical aroma gives strong flavor identity.
Plant-Based Products
Guava can be incorporated into coconut, oat, soy and other plant-based beverage or cultured systems. Protein stability, acidity and final viscosity should be validated in the complete formulation.
Ice Cream & Frozen Desserts
Guava puree and concentrate are used in ice cream, gelato, sorbet, frozen yogurt, fruit bars and variegates. Fruit sugars, pectin and water contribution influence freezing behavior and texture.
Jams, Jellies & Fruit Preparations
Guava's natural pectin and strong tropical aroma fit jams, spreads, bakery preparations and dairy fruit systems. Puree concentrate provides body while clarified concentrate can increase flavor intensity.
Bakery & Snack Fillings
Applications include pastry fillings, guava-and-cheese products, fruit bars, cake layers, glazes and snack fillings. Puree concentrate is particularly useful where a thick fruit texture is required.
Confectionery & Gummies
Clarified concentrate can deliver tropical fruit flavor and soluble solids in gummies, chews, fruit snacks and hard candy without the high pulp content of puree.
Fermentation & Brewing
Guava concentrate can provide fermentable fruit sugars and tropical aroma in beer, hard seltzer, kombucha, fruit wine and other fermented beverages. Addition timing influences retained fruit character.
Manage pectin, aroma and natural color.
Clarified vs. Pulpy Systems
Guava naturally contains substantial pectin and pulp. Clarified concentrate is preferable where low sediment and easy filtration are important, while puree should be chosen where fruit body is part of the desired product.
Protect Tropical Aroma
Extended thermal processing can reduce fresh guava aroma and create more cooked notes. Evaluate flavor after pasteurization, hot filling, baking or other commercial processing.
Manage Pink Color
Pink guava provides natural coral-pink fruit color, but intensity can change with heat, oxygen, dilution and storage. Evaluate color in the final formulation rather than judging only the incoming puree.
Account for Natural Pectin
Puree-based guava ingredients can contribute significant viscosity and may continue to interact with sugar, acid and hydrocolloid systems. This is particularly important in fillings, jams, dairy preparations and beverages.
Guava's aromatic tropical profile can become dominant at high use levels. Pineapple, mango and passion fruit reinforce tropical character, while apple, pear or white grape can provide a milder base for more controlled guava flavor.
Specify fruit color and ingredient format before comparing offers.
A 65° Brix clarified concentrate, 20° Brix white guava puree concentrate and single-strength pink guava pulp are very different commercial ingredients. Quotations should therefore identify the exact guava type and format.
Information to include in a sourcing request
- Pink or white guava
- Clarified juice concentrate, puree, puree concentrate or NFC
- Target Brix or existing technical specification
- Required pH and titratable acidity
- Clarity, pulp, screen size or Bostwick requirement
- Critical color and sensory target
- Conventional or certified organic requirement
- Preferred or restricted origin
- Sample or pilot-production quantity
- Commercial order size and annual volume
- Frozen, refrigerated or aseptic capability
- Preferred package size
- Required certifications and documentation
- Delivery destination and requested timing
Commercial note: Compare guava products on cost-in-use rather than price per pound alone. High-Brix clarified concentrate and pulp-rich puree concentrate require very different dosage levels and deliver different texture, color and fruit identity.
Bulk formats vary substantially by guava type.
Clarified Concentrate
65° Brix clarified guava concentrate is commercially supplied in pails and lined drums. Representative frozen programs specify up to approximately 36 months of unopened shelf life when handled according to supplier instructions.
Aseptic Puree Concentrate
Pink and white guava puree concentrates are commonly packed aseptically in bags inside approximately 210–225 kg drums. This format is widely used for international ingredient trade.
Storage Conditions
Clarified high-Brix concentrate is often stored frozen, while aseptic puree concentrate may use cool or ambient storage depending on the processor. Never apply one storage condition to every guava ingredient.
Certificate of Analysis
Review lot-specific Brix, pH, acidity and microbiological results. For puree concentrate, consistency, particle size or Bostwick may also be important; clarified products may require turbidity or clarity limits.
Ingredient Declaration
Confirm whether the product contains only guava or includes acid, sugar, preservative, flavor, color or other ingredients. This distinction can affect formulation, labeling and commercial comparison.
Origin & Certifications
Request country of origin, lot traceability and applicable food-safety documentation. For organic projects, verify current certification covering the exact product and supplying facility.
See how ingredient format affects formulation.
Fermentation Bases
Using Juice Concentrates in Fermentation Bases: Formulation Guide
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Questions guava concentrate buyers often ask
What is guava juice concentrate?
Guava juice concentrate is produced from ripe guavas by extracting the juice, reducing pulp and pectin where clarification is required and removing a substantial portion of the water. Clarified commercial grades commonly reach approximately 65° Brix.
What Brix is commercial guava concentrate?
Clarified guava juice concentrate is commonly available around 65 ±1° Brix. Guava puree concentrate is a different pulp-rich ingredient and is commonly supplied around approximately 18–25° Brix.
What pH and acidity are typical for clarified guava concentrate?
Representative 65° Brix specifications fall around pH 3.0–4.5 with approximately 4–7% titratable acidity expressed as citric acid. Actual values depend on origin, fruit and processor.
What is the difference between pink and white guava?
Pink guava typically provides pink or coral fruit color and strong tropical character. White guava is cream-colored and generally offers a lighter floral-sweet profile. Both are commercially available as pulp or concentrate.
What is the U.S. single-strength reference for guava juice?
FDA lists 7.7° Brix as the minimum single-strength guava juice reference used for U.S. percentage-juice calculations.
What is bulk guava concentrate used for?
Applications include juices, nectars, smoothies, carbonated beverages, yogurt, plant-based foods, ice cream, jams, fruit preparations, bakery fillings, confectionery, sauces, syrups and fermented beverages.
Is organic guava concentrate available?
Organic guava ingredients may be available depending on crop, origin, fruit type and processor. Request current certification for the exact concentrate or puree product being offered.
What pack sizes are available?
Clarified concentrate may be available in pails or lined drums, while guava puree concentrates are commonly supplied in approximately 210–225 kg aseptic bag-in-drum formats. Other package sizes depend on the supplier.
What should I include in a quote request?
Specify pink or white guava, the exact ingredient format, Brix, acidity, pulp or clarity requirements, quantity, annual demand, organic or conventional status, packaging, storage capability, destination, certifications and requested delivery timing.