Bulk Orange Juice Concentrate is produced from sweet oranges (Citrus sinensis) and provides concentrated citrus solids, natural sweetness, citric acidity and characteristic orange aroma in an efficient liquid format. It is used extensively in juices, soft drinks, functional beverages, dairy products, frozen desserts, confectionery, bakery preparations and industrial flavor systems.
Sweet orange (Citrus sinensis) is one of the world's principal citrus fruits and belongs to the Rutaceae family. Commercial juice production uses cultivars selected for juice yield, soluble solids, acidity, color and flavor, with Valencia, Hamlin, Navel and other varieties used according to origin and season.
Ripe oranges contain juice vesicles enclosed within segmented fruit. Their characteristic flavor results from the balance of natural sugars and citric acid together with highly aromatic volatile compounds associated with the juice and peel-oil fraction.
Industrial concentrate is produced by extracting juice, screening or adjusting pulp, removing part of the volatile aroma fraction where required and evaporating water under reduced pressure. Aroma components may subsequently be managed separately to achieve the required finished sensory profile.
High-solids orange juice concentrate is commonly traded around 65° Brix, but direct Brix, acid-corrected Brix, acidity, pulp and sensory targets vary by supplier and crop. These parameters should be reviewed together when comparing commercial offers.
Commercial products commonly specify approximately 65° acid-corrected Brix. For citrus concentrates, confirm whether the reported value is direct or acid-corrected before comparing suppliers or calculating reconstitution.
11.8° Brix is a widely used orange single-strength reference. Codex recognizes approximately 11.8–11.2° Brix for reconstituted orange juice, subject to national legislation and authentic regional variation.
Titratable acidity is normally expressed as citric acid. Commercial 65° Brix programs can vary considerably in acidity, so Brix-to-acid ratio is often more useful than either value alone when matching sweetness and tartness.
Orange concentrate may contain controlled pulp and natural cloud. Specify pulp level, turbidity or insoluble-solids requirements where mouthfeel, appearance or downstream filtration is important.
Variety, harvest maturity and thermal history influence color and aroma. Approved material should have characteristic orange flavor without fermented, scorched, excessively oxidized or caramelized notes.
Specifications typically establish limits for total plate count, yeast and mold together with relevant pathogen requirements, authenticity controls and customer-specific quality criteria.
Orange concentrate is one of the most widely used fruit ingredients in industrial beverage and food formulation because it delivers recognizable citrus flavor, acidity and fruit solids at a relatively high concentration.
Used in reconstituted orange juice, juice drinks, nectars, carbonated beverages and multi-fruit blends, either as the principal juice or together with mandarin, grapefruit, lemon and tropical fruits.
Suitable for functional drinks, breakfast beverages, hydration products and fruit-based nutrition systems where orange flavor and soluble fruit solids are required.
Used in yogurt preparations, cultured beverages, sorbet, ice cream, popsicles and frozen desserts where sweet citrus character complements dairy or plant-based systems.
Provides citrus acidity, sweetness and orange identity to gummies, jellies, fruit chews, hard candies and confectionery centers.
Used in bakery fillings, citrus creams, glazes, sauces, fruit preparations and syrups where concentrated orange flavor is needed without excessive added water.
Used in beverage bases, flavor compounds, syrups, craft brewing and fermented drinks where orange fruit solids and citrus character support the finished profile.
Choose the orange format according to required juice strength, fruit texture, aroma intensity, solids format and finished-product application.
Select packaging according to annual usage, concentrate Brix, frozen or aseptic storage requirements, production batch size, pumping needs and unloading equipment.
Often used for product development, trials and smaller manufacturing runs; exact net weight varies with concentrate density and Brix.
Frozen or aseptic bag-in-drum formats are common for concentrated orange juice; exact net weight and liner configuration depend on the supplier program.
Useful for higher-throughput programs where product stability, annual demand and supplier filling capability support tote or IBC handling.
Available for selected high-volume programs where sanitary transport, appropriate storage and unloading infrastructure are available.
Include your application, target °Brix, acidity or Brix-to-acid ratio, pulp requirements, certification, estimated quantity, packaging, storage condition, delivery location and timing.
