For long-term storage and easy transport of fruit juice, it is turned into a concentrate. To produce concentrate, a certain amount of water in the juice is taken from it and it is about 3 to 7 times more concentrated. With this measure, the volume of fruit juice is reduced and its transportation becomes easier and cheaper, and it is usually possible to store it for a longer period of time, as well as to store it at normal temperatures.
In the process of producing concentrate and puree, there is a step called vacuum concentration. In this process, the water in the fruit is evaporated, this vapor is liquefied under the process of condensation, like what happens during rose water. By doing this, the aroma of the fruit is extracted and produced. This aroma, which is also called the natural essence of the fruit, can be added to the concentrate and fruit puree in the last stage of production, or packaged for sale separately.
