Strawberry Concentrates: Types, Brix Levels and Industrial Applications

14 Feb Strawberry Concentrates: Types, Brix Levels and Industrial Applications

Strawberry concentrates are standardized fruit ingredients obtained by removing part of the natural water content from strawberry purée through controlled evaporation some of those food ingredients also include natural ingredients that upgrade flavor taste and stability of the product. This process increases soluble solids (°Brix), enhances microbiological stability, reduces transport volume, and improves formulation efficiency.

In industrial food manufacturing, strawberry concentrates are widely used in beverages, dairy, bakery and confectionery applications due to their consistent flavor profile, natural color, and scalable logistics advantages.

The key differentiating factor between strawberry concentrates is the Brix level, which directly impacts viscosity, sweetness, stability, and formulation flexibility.

What Does °Brix Mean in Strawberry Concentrates?

°Brix measures the percentage of soluble solids (mainly natural sugars) present in the concentrate.

Higher Brix = higher concentration = lower water content.

In strawberry processing, the most common industrial levels are:

18–21° Brix

32° Brix

60–65° Brix

Each level serves a specific technological and commercial purpose.

Types of Strawberry Concentrates by Brix Level

Strawberry Concentrate 18–21° Brix

Concentration Level: Medium
Best for: Beverage standardization and balanced fruit intensity

Advantages:

Easier formulation adjustments

Moderate viscosity

Cost-efficient logistics vs single strength

Good balance between intensity and flexibility

Typical Applications:

Fruit drinks

Smoothies

Dairy preparations

Light fruit bases

This format is often chosen when manufacturers need adaptable soluble solids without excessive viscosity.

Strawberry Purée Concentrate 32° Brix

Concentration Level: Standard industrial
Best for: Structured fruit preparations

Advantages:

Higher stability

Improved transport efficiency

Stronger flavor concentration

Reduced water activity

Typical Applications:

Yogurt fruit preparations

Ice cream

Bakery fillings

Syrups and toppings

32° Brix is one of the most widely used industrial standards due to its balance between intensity and processability.

Strawberry Concentrate 60–65° Brix

Concentration Level: High
Best for: Maximum flavor intensity and bulk transport efficiency

Advantages:

High soluble solids

Significant logistics savings

Strong sensory impact

Extended shelf stability

Typical Applications:

Beverage reconstitution

Flavor bases

Industrial syrups

High-intensity formulations

This format is preferred when concentration efficiency and flavor density are priorities.

Strawberry Concentrate with Seeds

Unlike filtered concentrates, this format preserves natural strawberry seeds.

Benefits:

Visual authenticity

Premium product positioning

Enhanced texture perception

Applications:

Yogurt layers

Premium desserts

Craft beverages

Artisanal-style products

Industrial Applications of Strawberry Concentrates

Strawberry concentrates are used across a wide range of industrial food and beverage applications. Different Brix levels and textures are selected depending on the final product, processing conditions, and desired flavor intensity.

Below are the main industrial uses of strawberry concentrates in modern food manufacturing.

Beverage Manufacturing

Strawberry concentrate is widely used in the production of soft drinks, juices, syrups, RTD beverages, and flavored waters. A 65° Brix strawberry concentrate allows efficient dosing, stable flavor, and consistent color in industrial beverage lines.

Strawberry concentrates are used for:

Nectars

Soft drinks

Smoothies

Syrups

Flavored waters

Manufacturers adjust Brix levels through reconstitution to meet target formulations.

Dairy & Plant-Based Products

Used in the dairy industry, strawberry purée concentrates are used in yogurts, drinkable yogurts, and dairy desserts. Products with seeds or higher pulp content provide a more natural texture and visual appeal.

Yogurt preparations

Fermented dairy products

Ice cream

Plant-based alternatives

Concentrates improve texture, stability and flavor consistency.

Bakery & Confectionery

Common in:

Fillings

Fruit toppings

Jams and spreads

Confectionery inclusions

Higher Brix levels improve structure and reduce water migration.

Ice cream and frozen desserts

Strawberry concentrates are commonly used in ice cream, sorbets, and frozen desserts. Purée concentrates around 28–32° Brix are ideal for achieving a natural fruit profile and stable color in frozen applications. Ice cream manufacturers often rely on a strawberry concentrate for ice cream to obtain a natural fruit taste and uniform color in their recipes.

Why Manufacturers Use Strawberry Concentrates Instead of Fresh Purée

Compared to single-strength purée:

Reduced transportation cost

Lower storage volume

Improved microbiological stability

Longer shelf life

Standardized formulation performance

For industrial operations, concentrates provide operational efficiency and quality consistency.

How to Choose the Right Strawberry Concentrate

Manufacturers should consider:

Target soluble solids in final product, the Required viscosity, Thermal processing conditions and other matters like the desired sensory intensity or the logistics and storage constraints

Visual requirements (with or without seeds) also depends of the needs of the final product. There are some applications like strawberry puree with sugarhttps://baorproducts.com/strawberry-puree-with-sugar/ that are suitable for multiple industrial application are the main industrial uses of strawberry concentrates in modern food manufacturing. in Baor Products also take care about the market need, and we can sustititute the comon sugar for fruit sugar.

Selecting the correct Brix level directly impacts cost structure and formulation control.

Strawberry concentrates are versatile industrial fruit ingredients that allow food manufacturers to optimize formulation, logistics, and product consistency.

Understanding the differences between 18–21°, 32°, and 60–65° Brix formats enables informed sourcing decisions and improved production efficiency.