Commercially about 60–65° Brix
High-solids programs commonly fall near this range, while lower concentration products also exist. Confirm acid-corrected or uncorrected Brix methodology when comparing supplier specifications.
Juice Concentrates · Bulk B2B ingredients
Bulk Mandarin Orange Juice Concentrate
Bulk Mandarin Orange Juice Concentrate is produced from ripe mandarins and related Citrus reticulata cultivars, providing concentrated citrus aroma, natural sweetness, citric acidity and bright orange color. It is used in juices, soft drinks, functional beverages, dairy products, frozen desserts, confectionery, bakery, fruit preparations and flavor systems.
Commercial 60–65° Brix programsSweet aromatic citrus profileBulk industrial supplyConventional programsOrganic optionsDocumentation on request
Fruit & ingredient profile
Sweet, aromatic citrus character in concentrated form
Mandarin oranges belong mainly to Citrus reticulata and related cultivar groups that include familiar types such as clementines, satsumas and tangerines. Compared with many standard sweet oranges, mandarins are generally smaller, easy-peeling fruits with an aromatic, sweet citrus profile and balanced acidity.
Fruit variety, maturity, growing region and season influence soluble solids, acidity, peel-oil character and juice color. Commercial mandarin juice is typically bright orange with a sweeter, floral citrus aroma that can provide a distinct profile compared with conventional orange juice.
Concentrate production generally involves juice extraction, screening or pulp adjustment and vacuum evaporation to remove water. Some programs retain controlled citrus pulp or cloud, while others are processed toward a smoother concentrate for beverage and flavor-system applications.
Citrus profile note: mandarin aroma depends strongly on volatile compounds from the juice and peel-oil fraction. Excessive heat or prolonged oxygen exposure can reduce fresh citrus character, so aroma, pulp and cloud targets should be aligned with the final application.
Technical & commercial specifications
Key parameters for industrial qualification
Mandarin juice concentrate is commercially available at several concentration levels, with high-solids programs commonly around 60–65° Brix. Buyers should also qualify acidity, pulp, cloud, color and aroma because these parameters strongly influence finished beverage performance.
11.8° Brix
U.S. regulations use 11.8° Brix as the minimum single-strength reference for tangerine juice when calculating percentage juice from concentrate.
Typically around pH 3.0–4.0
Mandarin concentrates have a characteristic citric-acid profile. Titratable acidity is generally reported as citric acid and should be reviewed together with Brix to evaluate sweetness-to-acid balance.
Program-specific citrus solids
Pulp level and natural cloud influence mouthfeel and visual appearance. Commercial programs range from relatively smooth concentrate to products retaining measurable citrus pulp.
Bright orange, highly aromatic
Variety, maturity, concentration temperature and storage influence color and fresh mandarin aroma. Aroma-sensitive applications should evaluate the concentrate after reconstitution and pasteurization.
Commercial release criteria
Specifications normally establish limits for total plate count, yeast, mold and relevant pathogens together with customer-specific quality and documentation requirements.
Specification guidance: commercial mandarin programs vary by variety and processor; roughly 60–65° Brix and pH around 3.0–4.0 are useful market references rather than guaranteed PFVN specifications. Confirm Brix method, acidity, pulp, cloud, color, microbiology, storage and shelf life for the exact product offered.
Industrial applications
Major uses for mandarin orange juice concentrate
Mandarin concentrate is used where manufacturers need a sweeter, aromatic citrus profile with concentrated fruit solids and orange color in an efficient liquid ingredient.
Juices, soft drinks & functional beverages
Used in mandarin drinks, juice blends, carbonated beverages, flavored waters and functional drinks, either as the primary citrus flavor or blended with orange, lemon, peach and tropical fruits.
Yogurt, ice cream & sorbet
Suitable for yogurt fruit preparations, cultured beverages, ice cream, sorbet and frozen desserts where sweet citrus flavor and orange color are desired.
Gummies, jellies & candies
Provides concentrated mandarin flavor and acidity to gummies, fruit jellies, hard candy, chews and other confectionery systems.
Fillings, glazes & dessert systems
Used in bakery fillings, citrus creams, glazes, cakes, pastries and dessert sauces where a recognizable mandarin profile is required without excessive added water.
Marmalades, preserves & syrups
Applicable to marmalades, jams, fruit preparations, dessert toppings and syrups, often in combination with citrus peel, cells or other fruit ingredients.
Compounds, bases & citrus blends
Used by flavor houses and beverage-base manufacturers where standardized mandarin sweetness, acidity, aroma and color are required in compound systems.
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 Mandarin Orange formats
Choose the mandarin orange format according to required citrus texture, juice strength, dry-solids format and finished-product application.
Packaging & handling
Mandarin orange juice concentrate packaging
Select package size around annual volume, concentrate Brix, frozen or aseptic storage requirements, batch size, pumping needs and unloading equipment.
5-gallon pails
Useful for development work and smaller production runs where available; exact net weight depends on product density and concentration.
52–55 gallon / roughly 200–265 kg drums
Frozen or aseptic bag-in-drum systems are common for citrus concentrates. Commercial mandarin programs are also available around 250–275 kg per drum.
About 275 gallons / around 1,000 L
Suitable for higher-throughput programs where concentrate stability, annual volume and supplier filling capability support tote handling.
Tanker or bulk liquid shipment
May be available for selected high-volume programs where sanitary transport, storage conditions and unloading infrastructure permit.
Storage & availability: frozen storage around -18°C is common for many mandarin concentrate programs, while aseptic formats may have different requirements. Protect the product from unnecessary heat and oxygen to help preserve fresh citrus aroma. Confirm net weight, liner, storage condition, shelf life, pulp specification, minimum order quantity and lead time for the actual program.
Request a quote
Tell us what your mandarin orange program needs.
Include your application, target °Brix, acidity, pulp or cloud requirements, color and aroma targets, certification, estimated quantity, packaging, storage condition, delivery location and timing.
PFVN · Buffalo, New York
info@pfvn.us
info@pfvn.us