Apple juice concentrate

Apple juice concentrate is a liquid ingredient obtained by removing most of the water from fresh apple juice, resulting in a thick, sweet product with a more intense apple flavor. It is commonly used in cooking and baking recipes to provide natural sweetness, fruity flavor, and a richer texture without adding refined sugars.

Apple juice concentrate originated from the need to preserve apple juice and facilitate its transport and storage. This process is traditionally carried out in regions where apples are abundant, such as in countries of Europe, North America, and parts of Latin America.

Its notable properties include its natural content of simple sugars, B vitamins, and antioxidants inherent to apples, making it a healthier sweetener compared to other processed sugars. Furthermore, it adds moisture and flavor in the preparation of baked goods, jams, sauces, and beverages.

In various Hispanic American countries, apple juice concentrate may also be found under the names apple concentrate, apple syrup, or simply concentrated apple pulp, although the most common term is "apple juice concentrate".