Typically about 60–65° Brix
Current commercial specifications include approximately 60–65° Brix programs, with corrected values near 65° Brix common for high-solids concentrate. Confirm whether the reported value is direct or acid-corrected.
Juice Concentrates · Bulk B2B ingredients
Bulk Tangerine Juice Concentrate
Bulk Tangerine Juice Concentrate is produced from tangerines and related Citrus reticulata cultivars and hybrids. It provides concentrated citrus solids, natural sweetness, citric acidity, bright orange color and the floral, highly aromatic profile associated with tangerine fruit. Industrial uses include beverages, dairy preparations, frozen desserts, confectionery, bakery products, fruit systems and flavor compounds.
Aromatic citrus profile
Pulp & clarified programs
Bulk industrial supply
Conventional programs
Organic options
Fruit & ingredient profile
Sweet, highly aromatic citrus character
Tangerines belong to the mandarin citrus group, principally Citrus reticulata and its hybrids. Commercial fruit is typically smaller and easier to peel than standard sweet orange, with a deep orange rind, juicy segmented flesh and a sweet-tart flavor profile.
The term tangerine is used commercially for several mandarin-type cultivars and hybrids rather than one single universal variety. Fruit origin, cultivar, maturity and harvest season influence juice color, soluble solids, acidity, pulp level and aromatic intensity.
Industrial concentrate is produced by extracting juice from sound ripe fruit, screening or standardizing pulp and concentrating the juice under reduced pressure. Clarified grades are further processed to remove pulp, oil and suspended matter where a cleaner, lower-turbidity ingredient is required.
Flavor profile: tangerine is generally sweeter and more intensely aromatic than conventional orange juice, with floral and peel-like citrus notes. Aroma retention, pulp level and Brix-to-acid balance should be evaluated together for applications where authentic tangerine identity is important.
Technical & commercial specifications
Key parameters for industrial qualification
Commercial tangerine concentrate is commonly supplied in the 60–65° Brix range. Buyers should also qualify acidity, Brix-to-acid ratio, pulp, color and sensory profile because these parameters influence both reconstitution and finished-product flavor.
Typically about pH 2.8–4.0
Tangerine concentrate has a citric-acid profile. Supplier programs may specify acidity around 3–6.5% or approximately 4.5% depending on concentration, origin and analytical method.
Important sensory parameter
Commercial programs commonly specify Brix-to-acid ratios around 10–20. This ratio helps characterize the balance between tangerine sweetness and citrus tartness more effectively than Brix alone.
Pulp-containing or clarified
Standard concentrate may retain controlled citrus pulp, while clarified concentrate has pulp, oil and suspended matter removed. Select the style according to mouthfeel, appearance and downstream processing requirements.
Hazy orange, characteristic tangerine
Approved material should deliver characteristic orange color and a fresh, full tangerine profile without fermented, scorched, caramelized or other objectionable processing notes.
Commercial release criteria
Typical supplier specifications establish limits for total plate count, yeast and mold together with applicable pathogen, authenticity, residue and customer-specific quality requirements.
Specification guidance: approximately 60–65° Brix, pH 2.8–4.0 and supplier-specific citric acidity are representative commercial references rather than guaranteed PFVN specifications. The U.S. single-strength reference for tangerine juice is 11.8° Brix. Confirm Brix method, acidity, ratio, pulp, color, microbiology, storage and shelf life for the exact product offered.
Industrial applications
Major uses for tangerine juice concentrate
Tangerine concentrate is used where manufacturers want a sweeter, more aromatic citrus profile than standard orange together with concentrated fruit solids, acidity and bright orange appearance.
Juices, nectars & soft drinks
Used in tangerine drinks, juice blends, nectars, carbonated beverages and flavored waters, either as the principal citrus ingredient or blended with orange, lemon, grapefruit and tropical fruits.
Nutrition & specialty drink systems
Suitable for functional beverages, breakfast drinks, hydration products and specialty formulations where bright citrus aroma and natural fruit solids are required.
Yogurt, sorbet & frozen treats
Used in yogurt fruit preparations, cultured beverages, sorbet, popsicles and frozen-dessert systems where sweet aromatic citrus character complements creamy or fruit-based formulations.
Gummies, jellies & candies
Provides tangerine flavor and citrus acidity to gummies, fruit jellies, chews, hard candies and confectionery centers, including mixed-citrus flavor systems.
Fillings, glazes & creams
Used in bakery fillings, citrus creams, glazes, cakes, pastry systems and dessert sauces where concentrated tangerine flavor is needed without excessive added water.
Compounds, syrups & beverage bases
Used in fruit preparations, syrups and flavor compounds where standardized tangerine sweetness, acidity, color and aroma are required across production batches.
Application guides
Related manufacturing pathways
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Same ingredient
Other Tangerine formats
Choose the tangerine format according to required citrus texture, juice strength, solids format, storage system and finished-product application.
Packaging & handling
Tangerine juice concentrate packaging
Select package size according to annual volume, concentrate Brix, pulp style, storage requirements, production batch size, pumping needs and unloading equipment.
5-gallon pails
Useful for development and smaller manufacturing programs; commercial 60–65° Brix tangerine concentrate is available in pail formats from selected suppliers.
52–55 gallon / roughly 200–265 kg drums
A common frozen industrial format for tangerine concentrate. Commercial programs include lined 52- and 55-gallon steel drums, with actual net weight depending on concentration and fill program.
About 275 gallons / around 1,000 L
Useful for higher-throughput programs where product stability, annual demand and supplier filling capability support tote or IBC handling.
Tanker or bulk liquid shipment
Available for selected high-volume tangerine programs where temperature-controlled transport, product stability and suitable unloading infrastructure permit.
Storage & availability: frozen storage around 0°F / -18°C is common for tangerine concentrate, and some supplier programs specify frozen shelf life of one to two years or longer depending on process and package. Protect thawed material from unnecessary heat and oxygen to help preserve fresh citrus aroma. Confirm net weight, liner, pulp specification, storage condition, shelf life, minimum order quantity and lead time for the exact program.
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Tell us what your tangerine program needs.
Include the application, target °Brix, acidity or Brix-to-acid ratio, pulp or clarified style, certification, estimated quantity, packaging, storage condition, delivery location and timing.
PFVN · Buffalo, New York
info@pfvn.us
info@pfvn.us