Vegetable Juice
Vegetable juice is a beverage derived from the liquid extraction of various fresh vegetables, offering a convenient and nutritious way to consume essential vitamins and minerals.
In the market, there is a growing demand for vegetable juices made from concentrated extracts of carrots, spinach, ginger, onions, garlic, and mushrooms. These concentrated juices retain the rich nutritional content and flavors of the vegetables, appealing to health-conscious consumers seeking natural and functional beverages.
Vegetable juices find versatile applications in culinary and health contexts. They can be consumed as standalone beverages, mixed with other fruit juices for flavor enhancement, used as bases for soups, sauces, and marinades, or incorporated into smoothies and cocktails. Additionally, these juices are often used in natural remedies and dietary supplements due to their perceived health benefits.
Looking forward, the vegetable juice market is poised for further growth and innovation. As consumers continue to prioritize health and wellness, there will be increasing demand for vegetable juices with unique flavor profiles and enhanced nutritional properties. Manufacturers may explore new extraction techniques, packaging formats, and marketing strategies to capitalize on this trend and meet the evolving preferences of consumers worldwide.
| NAME | Source | CAS No. | Assay | Test Method | Standard | Packaging | Stroage | Shelf life | Inquiry |
|---|---|---|---|---|---|---|---|---|---|
| Carrot concetrated juice(Cloudy/clear) | Daucus carota subsp. Sativus | / | 36/40/42/50/65 Brix | 20 ℃ Refractive method | GB | 180/200kg/drum | -18 ℃ | 24 Months | Inquiry |
| NFCarrot juice(Cloudy) | Daucus carota subsp. Sativus | 6Brix | 20 ℃ Refractive method | GB | 180kg/drum | -18 ℃ | 24 Months | Inquiry | |
| Spinach concetrated juice(Cloudy/clear) | Spinacia oleracea L. | / | 20/40Brix | 20 ℃ Refractive method | GB | 180/230kg/drum | -18 ℃ | 24 Months | Inquiry |
| Celery concetrated juice(Cloudy/clear) | Apium graveolens Linn | / | 20/40Brix | 20 ℃ Refractive method | GB | 180/230kg/drum | -18 ℃ | 24 Months | Inquiry |
| Cabbage concetrated juice(Cloudy/clear) | Brassica oleracea var. capitata | / | 20/40Brix | 20 ℃ Refractive method | GB | 180/230kg/drum | -18 ℃ | 24 Months | Inquiry |
| Kale concetrated juice(Cloudy/clear) | Brassica oleracea var. capitata Linnaeus | / | 20/40Brix | 20 ℃ Refractive method | GB | 180/230kg/drum | -18 ℃ | 24 Months | Inquiry |
| Ginger concetrated juice(Cloudy) | Zingiber officinale Roscoe | / | 70 Brix | 20 ℃ Refractive method | GB | 20/270kg/drum | -18 ℃ | 24 Months | Inquiry |
| Onion concetrated juice(Cloudy) | Allium cepa L. | / | 70 Brix | 20 ℃ Refractive method | GB | 20/270kg/drum | -18 ℃ | 24 Months | Inquiry |
| Garlic concetrated juice (Cloudy) | Allium sativum L. | / | 70 Brix | 20 ℃ Refractive method | GB | 20/270kg/drum | -18 ℃ | 24 Months | Inquiry |
| Shiitake concetrated juice(Cloudy) | Lentinula Edodes | / | 65 Brix | 20 ℃ Refractive method | GB | 20/260kg/drum | -18 ℃ | 24 Months | Inquiry |
| Chinese concetrated cabbage juice (Cloudy) | Brassica rapa var. glabra Regel | / | 50/60Brix | 20 ℃ Refractive method | GB | 240/260kg/drum | -18 ℃ | 24 Months | Inquiry |
| Sweet corn concetrated juice (Cloudy) | Zea mays L. | / | 50 Brix | 20 ℃ Refractive method | GB | 240kg/drum | -18 ℃ | 24 Months | Inquiry |
| Red beet concetrated juice.(Cloudy) | Beta vulgaris L. | / | 65 Brix | 20 ℃ Refractive method | GB | 260kg/drum | -18 ℃ | 24 Months | Inquiry |
| NFC purple cabbage juice (Cloudy) | Brassica oleracea var．capitata rubra | / | 5 Brix | 20 ℃ Refractive method | GB | 20kg/drum | -18 ℃ | 24 Months | Inquiry |
| Tomato concetrated juice(Cloudy/clear) | Solanum lycopersicum L. | / | 50 Brix | 20 ℃ Refractive method | GB | 240kg/drum | -18 ℃ | 24 Months | Inquiry |
| Sweet corn puree | Zea mays L. | / | 8 Brix | 20 ℃ Refractive method | GB | 180/Drum | -18 ℃ | 24 Months | Inquiry |
| Pumpkin puree | Cucurbita moschata (Duchesne ex Lam.) Duchesne ex Poir. | / | 6 Brix | 20 ℃ Refractive method | GB | 20kg/drum | -18 ℃ | 24 Months | Inquiry |
| Carrot puree | Daucus carota subsp. Sativus | / | 6/12 Brix | 20 ℃ Refractive method | GB | 180kg/200kg/drum | -18 ℃ | 24 Months | Inquiry |
