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Apple juice concentrate

Apple juice concentrate is used to sweeten a wide variety of dishes. Using even small amounts gives dishes a nice sweet flavor.
The information we compiled for this ingredient is almost complete and includes many specific details.

Many people believe that this product is a raw food because it appears to be in its natural state. However, in the majority of cases it isn’t raw! This is usually because the production process requires heat, and other alternative processes would involve much more time and money, as is the case here - or it has to be pasteurized. At least one of these reasons applies here.

If a product is labeled as raw, before it is sold it still may be mixed with other products that have undergone cheaper processes. Depending on the product, you may not be able to distinguish any differences when it comes to appearance or taste.

By the way, raw foodists should also understand that there are foods that are raw but that as such contain toxins — or that can only be eaten raw in small quantities. These are indicated with a different symbol.

Macronutrient carbohydrates 93.34%
Macronutrient proteins 2.63%
Macronutrient fats 4.02%
Ω-6 (LA, 1.3g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 0.2g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 6:1

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 1.26 g to essential alpha-linolenic acid (ALA) 0.21 g = 6:1.
Ratio Total omega-6 = 1.26 g to omega-3 fatty acids Total = 0.42 g = 3:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

Pictogram nutrient tables

Apple juice concentrate can be produced in two different ways. The first way involves heating apple juice and then letting it boil down. However, you can also make raw apple juice concentrate without the heating step. This ensures that important enzymes and other heat-sensitive substances are not destroyed. Apple juice concentrate is used more widely in Europe than the United States. In Germany, it is called Apfeldicksaft.


During the production of apple juice concentrate, the water-soluble substances in apples (sugar, acids, amino acids, vitamin c, vitamins in the B group, and some of the minerals) and the fructose remain in the concentrate. Apple juice concentrate contains both potassium and sodium.

Culinary uses:

Apple juice concentrate can be used as a substitute for sugar. It gives a wide range of dishes a fruity, sweet flavor and is often used in creams, dressings, soups, and sauces. It can also be used as a sweetener for cakes and drinks.