Pear Juice Concentrate
Bulk pear juice concentrate for beverages, baby food, fermentation, dairy, bakery, confectionery, fruit preparations and other commercial food applications, with conventional and organic sourcing options subject to availability.
Mild fruit sweetness with versatile formulation value.
Pears belong primarily to the species Pyrus communis, with commercial varieties including Bartlett or Williams, Anjou, Bosc and other regional cultivars. Variety, maturity, growing region and processing conditions influence aroma, sweetness, acidity and juice yield.
Ripe pears generally have a soft, naturally sweet flavor with subtle floral and fruity notes. Compared with tart berries, citrus or sour cherry, pear usually has a milder acid profile, which makes it especially useful when formulators want fruit-derived sweetness and soluble solids without introducing an aggressive flavor.
Pear juice concentrate is produced by pressing ripe fruit, clarifying the extracted juice as required and removing much of its water under controlled conditions. The resulting high-solids ingredient is compact to transport and can be incorporated efficiently into beverage and food formulations.
- 70° Brix is a common commercial specification
- Mild, sweet and characteristic pear flavor
- Light amber to golden concentrated appearance
- Good clarity is common in commercial juice concentrate
- Conventional and certified organic options are available
- Frozen and aseptic commercial formats may be offered
Commercial specifications buyers should review.
Pear concentrate should be purchased against a current technical specification rather than Brix alone. Variety, origin, harvest maturity and concentration method can affect acidity, flavor, color and physical properties.
Soluble Solids / °Brix
Commercial pear juice concentrate is commonly supplied at approximately 70° Brix. Current specifications may use tolerances around ±0.5 to ±1.5° Brix depending on processor and product format.
pH & Titratable Acidity
Representative commercial specifications commonly show pH between approximately 3.2 and 4.9. Titratable acidity may range broadly around 0.8–2.5% as malic acid at 70° Brix, depending on crop and supplier.
Specific Gravity
A 70° Brix pear concentrate commonly has specific gravity around 1.34–1.36 under defined test conditions. This is useful for converting between weight and volume during commercial production and dosing.
Color & Appearance
Pear concentrate generally ranges from pale amber to medium golden-brown depending on fruit variety and processing. High-quality clarified products can provide good clarity when reconstituted.
Flavor & Aroma
The product should have a clean, recognizable pear profile without fermented, metallic, scorched, caramelized or other objectionable flavors or aromas.
Clarity & Turbidity
Clarified pear concentrate is useful in beverages, syrups and applications where low sediment and smooth appearance are required. Commercial specifications may include minimum transmittance or clarity values after reconstitution.
Microbiological Specification
Industrial specifications typically establish limits for total plate count, yeast, mold and, where applicable, coliforms. Actual acceptance limits should follow the supplier specification and finished-product food-safety program.
Ingredient Composition
Confirm whether the offered product is 100% pear juice concentrate and review any processing aids or added ingredients. Organic projects should also verify that the exact concentrate and production facility are covered by current certification.
Specification note: The analytical values above are typical commercial reference points rather than universal pear concentrate standards. Final formulation and purchasing should always use the supplier's current technical specification and lot-specific certificate of analysis.
High concentration with a relatively neutral fruit profile.
A typical commercial 70° Brix pear concentrate uses a 12° Brix single-strength reference. Representative specifications use approximately one part concentrate to 6.5 parts water for reconstitution to single strength.
Juice-Equivalent Calculations
When pear concentrate is used in a beverage represented as containing juice, formulation calculations should use the actual concentrate Brix, applicable single-strength reference and current labeling requirements.
Sweetness & Soluble Solids
Pear concentrate contributes substantial naturally occurring fruit sugars and soluble solids. These should be included in finished Brix, carbohydrate and sweetness calculations rather than treating pear concentrate simply as a flavor ingredient.
Where pear juice concentrate is used.
Juices, Nectars & Beverage Bases
Pear concentrate can provide mild fruit sweetness and soluble solids in juices, nectars, smoothies, flavored waters and beverage bases. Its relatively soft flavor makes it useful both as a primary pear ingredient and as a supporting component in mixed-fruit beverages.
Fruit Blends
Pear combines well with apple, peach, apricot, berry, cherry, citrus and tropical fruits. Because it is less dominant than many intensely flavored concentrates, it can contribute body and sweetness while allowing the principal fruit character to remain recognizable.
Baby Food & Toddler Foods
Pear's mild sweetness and familiar flavor make it suitable for fruit purees, pouches and mixed-fruit baby-food formulations. Concentrate can support fruit solids and flavor while puree supplies most of the body and texture.
Perry, Cider & Fermentation
Pear concentrate can supply fermentable fruit sugars and pear character to perry, cider blends, fruit wine, mead and other fermented beverages. Fermentation converts much of the sugar, so addition rate and timing should be validated against the desired final aroma and residual sweetness.
Yogurt & Dairy Products
Pear concentrate can be used in yogurt preparations, drinking yogurt, cultured dairy and plant-based products. Its mild acidity generally makes it easier to combine with delicate dairy flavors than highly acidic berry concentrates.
Fruit Preparations & Compotes
Pear concentrate can intensify fruit flavor and soluble solids in fruit preparations, compotes, spreads and swirls. It can be combined with pear puree or diced fruit when both concentrated flavor and recognizable fruit texture are desired.
Sauces, Syrups & Dressings
Fruit sauces, dessert syrups, glazes, chutneys and selected dressings can use pear concentrate for mild sweetness and fruit character. Its relatively neutral flavor can complement spices, ginger, mustard and savory-sweet systems.
Bakery & Snack Fillings
Applications include pastry fillings, cereal bars, fruit bars, bakery layers, glazes and snack fillings. Pear concentrate can contribute sweetness and fruit solids while puree, starch or pectin provides the required texture.
Confectionery & Fruit Snacks
Gummies, chews, fruit snacks and confectionery fillings can use pear concentrate for fruit-derived solids and a mild base flavor that blends easily with stronger fruits or natural flavors.
Frozen Desserts & Nutrition Products
Pear concentrate can be used in sorbet, frozen fruit products, smoothie bases, nutrition beverages and bars where a subtle fruit profile and concentrated soluble solids are useful.
Manage sweetness, oxidation and heat exposure.
Control Browning
Pear juice can darken through oxidative and heat-related reactions. Excess air incorporation and extended heat exposure can shift pale pear color toward darker amber or brown tones, especially during prolonged storage.
Protect Delicate Aroma
Pear aroma is comparatively subtle. Severe heat treatment can reduce fresh floral-fruit notes, so flavor should be assessed after the actual pasteurization, baking, hot-fill or other commercial process.
Account for Natural Sugars
At approximately 70° Brix, pear concentrate makes a substantial contribution to finished soluble solids. Added sweeteners should be adjusted only after the concentrate's contribution is included in the formulation balance.
Validate Cold Handling
High-Brix pear concentrate is dense and more viscous when cold. Pumping, transfer and metering equipment should be evaluated at the actual storage and processing temperature used by the plant.
Compare flavor, acidity and delivered formulation value.
Two 70° Brix pear concentrates can differ in acidity, flavor intensity, color, clarity and origin. Unit price should therefore be evaluated together with required dosage, logistics and performance in the finished formulation.
Information to include in a sourcing request
- Pear juice concentrate and target Brix or existing specification
- Required clarity or color characteristics
- Critical pH or acidity parameters
- Conventional or certified organic requirement
- Preferred variety or origin if relevant
- Initial sample or production-trial quantity
- Commercial order size and estimated annual usage
- Frozen, refrigerated or aseptic preference
- Preferred packaging format
- Required certifications and quality documentation
- Delivery destination and requested timing
Pear concentrate is an agricultural ingredient, and crop conditions, variety, origin and processing season can influence flavor, acidity, color, availability and price. Confirm the current specification, origin, pack format and minimum order quantity with each quotation.
Commercial formats for development and production.
Bulk Drums
Commercial pear concentrate is commonly supplied in lined steel drums. One current frozen specification uses approximately 584 lb net weight in a 52-gallon drum, while aseptic drum programs may have different weights and storage requirements.
Pails
Five-gallon polyethylene pails are available from some suppliers for smaller-volume manufacturing, pilot production and product development. A representative commercial pail contains approximately 56 lb net weight.
Frozen Storage
Representative frozen 70° Brix pear concentrate specifications provide shelf life of approximately three years in unopened containers when maintained below the stated frozen storage temperature.
Aseptic Products
Aseptic pear concentrate can provide different logistics and storage options from conventional frozen product. Once the aseptic seal is broken, the manufacturer's refrigerated or frozen post-opening instructions should be followed.
Review current specifications before commercial approval.
Certificate of Analysis
The lot-specific COA should be checked against the contracted specification for Brix, pH, acidity and applicable microbiological parameters before use in commercial manufacturing.
Ingredient & Allergen Documentation
Confirm the complete ingredient declaration and request allergen, processing-aid and additive information where relevant to the offered pear concentrate.
Origin & Traceability
Country of origin, processor and lot traceability may be important for customer requirements and supply continuity. Natural sensory variation between crop years should also be considered.
Organic & Other Certifications
For organic projects, request current certification covering the specific pear concentrate and supplying facility. Kosher, Halal, GMO-status and food-safety certification may also be requested where required.
See how ingredient format affects formulation.
Questions pear concentrate buyers often ask
What is pear juice concentrate?
Pear juice concentrate is produced by extracting juice from ripe pears and removing a substantial portion of its water. This creates a higher-solids ingredient with concentrated pear flavor and naturally occurring fruit sugars.
What Brix is commercial pear juice concentrate?
Commercial pear juice concentrate is commonly supplied around 70° Brix, with supplier specifications generally allowing a small tolerance around the target.
What pH and acidity are typical?
Representative 70° Brix commercial specifications show approximately pH 3.2–4.9. Titratable acidity can broadly range around 0.8–2.5% by weight expressed as malic acid, depending on crop and supplier.
What is the single-strength Brix reference for pear juice?
A 12° Brix single-strength reference is commonly used for pear juice. Representative 70° Brix concentrate specifications use approximately one part concentrate to 6.5 parts water for reconstitution.
What is bulk pear juice concentrate used for?
Applications include juices, smoothies, fruit blends, baby food, perry and cider, fruit wine, yogurt, dairy products, sauces, syrups, fruit preparations, bakery fillings, confectionery, frozen desserts, bars and nutrition products.
Why is pear concentrate useful in blended products?
Pear has a relatively mild, sweet flavor that can contribute fruit solids and sweetness without overpowering stronger ingredients. It works particularly well with apple, berry, cherry, peach, apricot and tropical fruit systems.
Is organic pear juice concentrate available?
Yes. Certified organic 70° Brix pear juice concentrate is commercially available from some suppliers in pails and drums. Current certification and lot-specific documentation should be requested before purchase.
What should I include in a quote request?
Provide the target Brix or existing specification, approximate quantity, annual volume, conventional or organic status, preferred origin, packaging, storage capability, destination, required certifications and requested delivery timing.