High-solids concentrate
Commercial supplier examples include 65° Brix concentrate, while other concentration levels are also documented. Confirm whether the reported citrus Brix is acid-corrected when comparing specifications.
Juice Concentrates · Bulk B2B ingredients
Bulk Blood Orange Juice Concentrate
Bulk Blood Orange Juice Concentrate is produced from pigmented sweet oranges (Citrus sinensis) and combines concentrated citrus solids, citric acidity and characteristic orange aroma with a distinctive red-orange to crimson color. It is used in juices, functional beverages, carbonated drinks, dairy preparations, frozen desserts, confectionery, bakery and specialty fruit systems.
Blood orange citrus profile
Anthocyanin-driven color
Bulk industrial supply
Conventional programs
Organic options
Fruit & ingredient profile
Sweet orange character with naturally red pigmentation
Blood oranges are pigmented cultivars of the sweet orange, Citrus sinensis, in the Rutaceae family. Important commercial types include Moro, Tarocco and Sanguinello. Fruit color can range from orange-red streaking to deep crimson depending on cultivar, maturity and growing conditions.
Unlike standard blond oranges, blood oranges accumulate anthocyanin pigments in the flesh and juice. These pigments create the characteristic ruby-red appearance, while the flavor remains recognizably citrus with sweet-tart orange character and, in some cultivars, subtle berry-like aromatic notes.
Industrial concentrate is generally produced by extracting and screening the juice, controlling pulp or cloud as required and removing water under vacuum. Concentration reduces shipping volume while retaining citrus solids, acidity and flavor for later dilution or formulation.
Color sensitivity: blood-orange anthocyanins are less stable than the carotenoid pigments that dominate standard orange juice. Extended heat exposure, oxygen and unsuitable storage conditions can reduce the desirable red color, so color-critical formulations should be evaluated after the intended process and shelf life.
Technical & commercial specifications
Key parameters for industrial qualification
Blood orange concentrate should be qualified for soluble solids, acidity, pulp or clarity, color and sensory profile. Commercial concentration levels vary by processor, and the actual approved specification should govern purchasing and formulation.
11.8° Brix
For U.S. percentage-juice calculations, orange juice uses an 11.8° Brix minimum single-strength reference. Reconstitution should also account for the actual concentration and acid correction of the supplied material.
Citric-acid profile
Current 65° Brix commercial examples specify titratable acidity around 3.5% as citric acid, with supplier tolerances. The Brix-to-acid balance is important to both citrus flavor and finished-product sweetness.
Red-orange to crimson
Anthocyanin content and color density vary by variety, crop and processing history. Buyers using blood orange primarily for visual impact should approve a representative color standard.
Program-specific citrus solids
Blood orange concentrate may be supplied clarified or with controlled pulp and cloud depending on the program. Define turbidity, insoluble solids or pulp requirements where they affect finished appearance.
Commercial release criteria
Specifications normally include yeast, mold and total-count limits together with clean, characteristic blood-orange flavor free from fermented, scorched or caramelized notes.
Specification guidance: 65° Brix and approximately 3.5% citric acidity are documented supplier examples, not universal PFVN specifications. Confirm actual Brix, acid correction, acidity, pulp, color, microbiology, storage and shelf life for the product quoted.
Industrial applications
Major uses for blood orange juice concentrate
Blood orange concentrate is particularly useful where manufacturers want recognizable orange flavor combined with a deeper red citrus appearance and a more distinctive sensory profile than conventional orange concentrate.
Juices, functional drinks & soft drinks
Used in blood-orange drinks, citrus blends, flavored waters, carbonated beverages and functional drinks, often paired with lemon, grapefruit, pomegranate, berry or tropical fruit profiles.
Yogurt & cultured preparations
Suitable for yogurt fruit preparations, cultured beverages and plant-based alternatives where manufacturers want citrus flavor together with distinctive red-orange coloration.
Sorbet, ice cream & frozen treats
Blood orange is widely suited to sorbet, granita, popsicles, ice cream inclusions and frozen beverage bases where its sweet-tart citrus profile remains clearly recognizable.
Gummies, jellies & candies
Provides citrus acidity and blood-orange identity to gummies, jellies, chews, hard candies and confectionery centers, particularly in premium citrus and mixed-fruit concepts.
Fillings, glazes & sauces
Used in bakery fillings, dessert sauces, creams, glazes and pastry applications requiring concentrated orange flavor without excessive added liquid.
Compounds, syrups & beverage bases
Used in industrial fruit preparations, syrups and flavor compounds where standardized blood-orange acidity, aroma and color are required across production batches.
Application guides
Related manufacturing pathways
Juice ConcentratesFruit Juice & Nectar ProductionApplication guide →
Juice ConcentratesFunctional Beverage FormulationApplication guide →
Juice ConcentratesFlavor Systems & CompoundsApplication guide →
Juice ConcentratesConfectionery & GummiesApplication guide →
Juice ConcentratesBakery Fillings & InclusionsApplication guide →
Juice ConcentratesFruit Snack ManufacturingApplication guide →
Same ingredient
Other Blood Orange formats
Choose the blood orange format according to required citrus texture, juice strength, solids format and finished-product application.
Packaging & handling
Blood orange juice concentrate packaging
Select package size according to concentrate solids, annual volume, storage requirements, production batch size, pumping needs and unloading equipment.
5-gallon pails
Useful for product development and smaller production runs where available; exact net weight varies with concentration and density.
52–55 gallon / roughly 200–265 kg drums
Frozen or lined bag-in-drum formats are common for concentrated citrus juices; exact fill weight is product- and supplier-specific.
About 275 gallons / around 1,000 L
Useful for higher-throughput programs where product stability and supplier filling capability support larger liquid formats.
Tanker or bulk liquid shipment
May be available for selected large-volume programs where sanitary transport, temperature control and unloading infrastructure permit.
Storage & availability: frozen storage is common for blood orange concentrate and is particularly useful where red color and citrus aroma retention are priorities. Minimize unnecessary heat, oxygen and prolonged warm storage after opening. The formats above are commercial reference points; confirm net weight, liner, pulp specification, storage condition, shelf life, minimum order quantity and lead time for the exact program.
Request a quote
Tell us what your blood orange program needs.
Include the application, target °Brix, acidity, pulp or clarity requirement, color target, certification, estimated quantity, packaging, storage condition, delivery location and timing.
PFVN · Buffalo, New York
info@pfvn.us
info@pfvn.us