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.
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.