Kiwi Juice Concentrate
Bulk kiwi juice concentrate for beverages, dairy, fruit preparations, confectionery, bakery, frozen desserts and fermentation, with conventional and organic sourcing options subject to current availability.
Sweet-tart fruit character with distinctive green and gold varieties.
Kiwifruit belongs to the Actinidia genus. Green kiwifruit is commonly associated with Actinidia deliciosa, including the widely grown Hayward cultivar, while gold kiwifruit generally comes from selected Actinidia chinensis cultivars.
Green kiwi typically has bright sweet-tart flavor, noticeable acidity and characteristic green flesh with small black seeds. Gold kiwi is generally sweeter, less sharply acidic and more tropical in aroma, with yellow-gold flesh. Variety, maturity and growing region influence juice yield, acidity and flavor.
Commercial clarified kiwi juice concentrate is produced by pressing mature fruit, treating the juice to reduce pectin, filtering suspended material and concentrating the clarified juice. Despite the bright green color of fresh fruit, high-Brix clarified concentrate is normally golden-yellow, amber or brownish rather than vivid green.
- Commercial clarified concentrate commonly supplied around 65° Brix
- Green Hayward kiwi is an important commercial processing variety
- Sweet-tart profile with pronounced natural fruit acidity
- Clarified juice concentrate and puree concentrate are distinct formats
- Frozen and aseptic commercial programs are available
- Conventional and certified organic options may be available
Choose clarified concentrate or puree according to the finished product.
Kiwi Juice Concentrate
Clarified concentrate has most pulp, pectin and insoluble material removed before evaporation. Commercial grades around 65° Brix are useful in beverages, syrups and smooth formulations where high fruit solids and low sediment are desired.
Kiwi Puree
Kiwi puree retains substantially more fruit pulp, seeds or finely screened tissue depending on specification. It is more suitable for smoothies, fruit preparations, desserts and products where kiwi body and texture are important.
Kiwi Puree Concentrate
Puree concentrate retains fruit body while additional water is removed. Commercial products are commonly around 31.5–33.5° Brix and remain considerably thicker than clarified 65° Brix juice concentrate.
NFC Kiwi Juice
Not-from-concentrate kiwi juice remains close to natural single-strength soluble solids. Conventional and organic NFC programs are available, including filtered and unfiltered formats from some suppliers.
Format note: A 65° Brix clarified kiwi concentrate and a 32° Brix kiwi puree concentrate should not be treated as interchangeable ingredients. Their pulp, viscosity, color, dilution and processing behavior differ substantially.
Typical commercial specifications buyers should review.
Kiwi juice concentrate should be purchased against a current supplier specification. Origin, cultivar, maturity, clarification and concentration conditions can affect acidity, color and sensory performance.
Soluble Solids / °Brix
65° Brix is a common commercial target for clarified kiwi concentrate, generally with approximately ±1° tolerance. Acid-corrected Brix may also be reported where required by the supplier specification.
pH & Titratable Acidity
Representative 65° Brix specifications show pH from approximately 2.8 to 4.2. Titratable acidity commonly falls around 4–10% as citric acid, with narrower supplier specifications available depending on origin and crop.
Specific Gravity
A current commercial 65° Brix specification lists specific gravity at approximately 1.320–1.335. Density data should be used for accurate weight-to-volume conversion during production and inventory management.
Clarity & Turbidity
Clarified kiwi concentrate can have high light transmittance and low turbidity after reconstitution. Representative specifications may require greater than 90% clarity and turbidity below approximately 10–40 NTU depending on test method.
Pectin & Insoluble Solids
Commercial clarified concentrate is normally depectinized and filtered. Representative specifications require negative pectin or starch tests and little or no measurable insoluble material.
Color
Although fresh green kiwi flesh is visually bright, clarified high-Brix concentrate usually becomes golden to dark amber through concentration. Finished-product color should therefore be assessed after dilution rather than from the concentrate alone.
Flavor & Aroma
The concentrate should retain clean, characteristic kiwi flavor and be free from scorched, fermented, heavily caramelized, metallic or otherwise objectionable notes.
Microbiological Specification
Representative commercial specifications may limit total plate count to below approximately 100–1,000 CFU/mL and yeast and mold to below approximately 10–100 CFU/mL, depending on process and packaging.
Specification note: These analytical values are representative commercial references rather than universal kiwi concentrate standards. Final formulation and purchasing should always use the supplier's current TDS/specification and lot-specific certificate of analysis.
15.4° Brix single-strength reference.
For U.S. percentage-juice calculations, kiwi has a 15.4° Brix minimum single-strength reference. Representative commercial 65° Brix specifications use approximately one part concentrate with 4.23–4.24 parts water for reconstitution.
Juice-Equivalent Calculations
Where a beverage is represented as containing fruit juice, calculate juice equivalent using the actual concentrate Brix and applicable labeling requirements rather than assuming the same dilution factor for every lot.
Finished-Product Balance
Kiwi concentrate contributes both natural fruit sugars and significant acidity. Final sweetness, acidity and Brix should therefore be adjusted after the concentrate has been included in the complete formulation.
Where kiwi juice concentrate is used.
Juices & Fruit Beverages
Kiwi concentrate can provide sweet-tart fruit character in juices, nectars and mixed-fruit beverages. It pairs especially well with apple, white grape, pear, pineapple, citrus, peach and berries.
Kiwi-Strawberry Beverages
Kiwi and strawberry are a familiar commercial pairing. Kiwi contributes bright acidity while strawberry provides stronger red-fruit aroma and color, allowing the two concentrates to create a balanced mixed-fruit profile.
Carbonated & Sparkling Drinks
Clarified kiwi concentrate is suitable for sparkling waters, carbonated fruit drinks, sodas and mocktails where low suspended solids and a crisp acidic finish are desirable.
Smoothies & Nutrition Beverages
Clarified concentrate can strengthen kiwi flavor and soluble solids without adding the full pulp load of puree. Puree may be combined with concentrate where greater body is desired.
Yogurt & Cultured Dairy
Kiwi can be used in yogurt preparations, drinking yogurt and dairy desserts. Its acidity and naturally occurring proteolytic enzyme system require appropriate processing and validation in protein-containing formulations.
Plant-Based Products
Kiwi works in oat, soy, coconut and other plant-based beverages and cultured products. Finished pH, protein stability and potential enzyme activity should be evaluated in the complete system.
Fruit Preparations, Jams & Spreads
Kiwi concentrate can reinforce flavor in fruit preparations, jams, spreads and dessert inclusions. Puree or fruit pieces can be added where the characteristic seed-speckled kiwi appearance is desired.
Syrups & Foodservice Bases
Kiwi concentrate can be incorporated into beverage syrups, bubble-tea bases, smoothie concentrates, toppings and foodservice drink systems where standardized dilution and flavor are useful.
Confectionery & Gummies
Gummies, chews, hard candy and fruit snacks can use kiwi concentrate for sweet-tart flavor and fruit-derived solids. Its natural acidity should be included when developing pectin or gelatin systems.
Bakery & Dessert Fillings
Kiwi concentrate can be used in fillings, dessert sauces, glazes and specialty bakery products. Heat processing should be evaluated because both fresh flavor and color can change during baking.
Ice Cream, Sorbet & Frozen Desserts
Kiwi concentrate is suitable for sorbet, ice cream preparations, frozen yogurt, granita and fruit bars. Its natural acids and sugars influence sweetness, freezing point and overall flavor balance.
Wine & Fermented Beverages
Kiwi concentrate can supply fermentable fruit sugars and acidity to fruit wine, cider blends, kombucha, mead and other fermented beverages. Fermentation alters sweetness and aroma, so addition rate and timing should be tested.
Manage acidity, color and kiwi's natural enzyme system.
Protect Fresh Fruit Character
Extended thermal processing can reduce fresh kiwi aroma and darken the ingredient. Evaluate the finished flavor after pasteurization, hot fill, baking or other commercial processing rather than judging only the incoming concentrate.
Expect Concentrate Color Change
High-Brix clarified kiwi concentrate is not normally bright green. Formulators requiring a vivid green finished product should evaluate color independently rather than relying on the concentrate to reproduce fresh kiwi flesh color.
Consider Actinidin
Green kiwifruit naturally contains actinidin, a proteolytic enzyme capable of acting on food proteins. Actual activity in processed concentrate depends on processing history, so protein or gelatin applications should be validated rather than assuming either full activity or complete inactivation.
Account for Natural Acidity
Kiwi already contributes substantial organic acidity. Added citric or malic acid should be adjusted only after the concentrate contribution has been measured in the finished formulation.
Kiwi's tart profile is particularly effective for balancing sweeter fruits such as pear, white grape, mango and banana. Strawberry, raspberry and other berries can add stronger color where a more visually intense finished product is desired.
Specify fruit type, format and sensory expectations.
Two 65° Brix kiwi concentrates can differ in acidity, color, clarity, cultivar and origin. Buyers should compare the actual technical specification and finished-product performance rather than Brix and price alone.
Information to include in a sourcing request
- Kiwi juice concentrate, puree, puree concentrate or NFC juice
- Green or gold kiwifruit preference if relevant
- Target Brix or existing technical specification
- Required pH and titratable acidity range
- Clarity, turbidity, pulp or viscosity requirements
- Critical color and sensory expectations
- Conventional or certified organic requirement
- Preferred origin if applicable
- Initial sample or production-trial quantity
- Commercial order size and estimated annual volume
- Frozen, refrigerated or aseptic preference
- Required certifications and quality documentation
- Delivery destination and requested timing
Commercial note: Kiwi is an agricultural ingredient, so cultivar, maturity, crop year and origin can affect sweetness, acidity and flavor. Approve the actual sample and supplier specification before commercial scale-up.
Commercial formats for development and production.
Drums
65° Brix kiwi juice concentrate is commonly supplied in lined steel drums. Representative commercial specifications use approximately 52- to 60-gallon drums with net weights approaching 300 kg depending on package and supplier.
Pails
Five-gallon pails are available from some suppliers for product development, pilot production and lower-volume manufacturing.
Frozen Storage
Frozen commercial programs commonly specify storage around 0°F / -18°C. Representative products provide approximately one to three years of unopened frozen shelf life depending on supplier process and packaging.
Aseptic Supply
Aseptic kiwi concentrate is also commercially available. Some aseptic programs use refrigerated rather than frozen distribution, so storage and transport conditions should be confirmed for the exact product.
Review the actual lot before commercial production.
Certificate of Analysis
Review lot-specific Brix, pH, acidity and microbiological results against the contracted specification. Clarity or turbidity should also be checked where important to the finished application.
Ingredient Statement
Confirm whether the supplied product is 100% kiwi juice concentrate and whether sugar, acid, color, flavor, preservatives or other ingredients have been added.
Origin & Traceability
Request country of origin, processor and lot-traceability information where required. Variety and origin can influence crop season, acidity and sensory profile.
Organic & Other Certifications
For organic projects, request current certification covering the exact product and supplying facility. Kosher, Halal, GMO-status and recognized food-safety documentation can also be requested where required.
See how ingredient format affects formulation.
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Using Juice Concentrates in Fruit Syrups: Formulation Guide
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Fruit Wine with Juice Concentrates: Sourcing & Process Considerations
Juice ConcentratesCarbonated Soft Drinks
Using Juice Concentrates in Carbonated Soft Drinks: Formulation Guide
Questions kiwi concentrate buyers often ask
What is kiwi juice concentrate?
Kiwi juice concentrate is produced from mature kiwifruit by extracting the juice, reducing pectin and insoluble material and removing a substantial portion of its water. Commercial clarified concentrate is commonly supplied around 65° Brix.
What Brix is commercial kiwi juice concentrate?
Approximately 65 ±1° Brix is a common commercial specification for clarified kiwi juice concentrate. Kiwi puree concentrate is a separate pulp-rich ingredient commonly around 31.5–33.5° Brix.
What pH and acidity are typical?
Representative 65° Brix concentrates broadly fall around pH 2.8–4.2 with approximately 4–10% titratable acidity expressed as citric acid. Exact values depend on origin, cultivar and supplier.
What is the single-strength reference for kiwi juice?
FDA uses 15.4° Brix as the minimum single-strength reference for kiwi juice in U.S. percentage-juice calculations. Representative 65° Brix products use approximately one part concentrate to 4.23–4.24 parts water.
Why isn't kiwi concentrate bright green?
Clarification removes much of the suspended fruit tissue, and concentration changes the visual appearance. Commercial 65° Brix concentrate commonly ranges from golden yellow to amber or brownish rather than the vivid green of fresh kiwi flesh.
What is bulk kiwi juice concentrate used for?
Applications include juices, kiwi-strawberry beverages, sparkling drinks, smoothies, yogurt, plant-based products, syrups, fruit preparations, gummies, bakery fillings, frozen desserts, fruit wine and other fermented beverages.
Is organic kiwi juice concentrate available?
Yes. Certified organic 65° Brix kiwi juice concentrate and organic NFC kiwi products are commercially available from some suppliers. Current certification should be requested for the specific offered product.
What should I include in a quote request?
Specify the kiwi format, target Brix, green or gold variety preference if relevant, acidity, clarity or pulp requirements, quantity, annual volume, organic or conventional status, packaging, storage capability, destination, certifications and delivery timing.