Strawberry Concentrate 27-28%
IQG Foods produces strawberry juice concentrate in Egypt at 27-28% Brix from fruit pressed during the May and June harvest. Concentrated under vacuum with no additives or preservatives, then packed aseptically for an 18-month shelf life at ambient temperature. Reconstitutes to single strength at 7-9% Brix.
Specifications
Suitable For
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Packaging
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20′ FCL
40′ FCL
Packaging
Weight
Per pallet
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20′ FCL · Loose
40′ FCL
Packaging
Weight
Per pallet
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20′ FCL · Loose
40′ FCL
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Net weight
Dispensing
Storage
Why Only Three Times
Strawberry concentrate sits at 27-28% Brix. That is a modest concentration next to orange or pomegranate at 63-65%, and the reason is the fruit itself.
Strawberry colour comes from anthocyanins, and anthocyanins break down with heat. Pushing the juice to 60% means more time in the evaporator, and the deep red drifts toward brown long before you get there. At 27-28% the colour survives.
So the trade sits differently than it does with other fruit. A buyer gets roughly three times the solids per tonne rather than five, but keeps a red that reconstitutes into something that still looks like strawberry.
For anything where colour is part of what the fruit is doing — yogurt, ice cream, a visible fruit layer — that limit is not a compromise. It is the whole point of specifying strawberry rather than a cheaper red fruit.
Sharp by Design
Acidity runs 2.5 to 3.5 on this concentrate, with the ratio landing between 7.7 and 11.2. That is the lowest ratio in our range — sharper than pomegranate concentrate, far sharper than orange.
For a formulator that sharpness is a tool. Dairy carries a lot of fat and sugar, and a fruit that cannot cut through reads as flat in the finished product. Strawberry at this acidity does the cutting, which is why it dominates yogurt and ice cream formulation rather than the sweeter fruit that beats it on Brix.
Reconstitution brings it back to 7-9% Brix at roughly three parts water to one part concentrate. Most buyers never reconstitute — the concentrate goes straight into a base where the surrounding sugar does the balancing.
The crop runs May and June. Six weeks of fruit, pressed within hours of picking and concentrated immediately rather than held, because strawberry loses colour faster than anything else we handle.
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