Cold Pressed Orange Oil
Cold pressed orange oil is the essential oil recovered mechanically from the flavedo of sweet orange, Citrus sinensis, without the application of heat. It is a co product of juice manufacture, obtained from the peel as the fruit is processed, and it is the reference article for orange flavour because pressing preserves the fresh peel character that distillation degrades.
The oil is 90 to 96 percent d limonene, with myrcene, alpha pinene, sabinene and valencene making up most of the remaining hydrocarbon fraction. Its odour, however, is carried by less than two percent of oxygenated material, chiefly the aldehydes decanal and octanal, linalool and small quantities of sinensal. Cold pressed oil also contains a non volatile residue of waxes, carotenoids and coumarins that gives it colour and a fatty tail; distilled orange oil has neither.
It is a mobile orange to deep orange liquid, lighter than water, freely soluble in ethanol at 90 percent and above, in fixed oils and in propylene glycol, and insoluble in water. Because it is almost entirely limonene it oxidises quickly on exposure to air, developing carvone and hydroperoxides that produce a harsh terpene off note, so it is shipped and stored refrigerated in full nitrogen blanketed drums.
We source bulk Cold Pressed Orange Oil from top China manufacturers for our partners. The manufacturer is in Guangdong. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Essential oil
Specifications
| Item | Specification |
|---|---|
| Appearance | Clear mobile liquid, free from sediment |
| Colour | Yellow orange to deep orange |
| Odour and flavour | Fresh, sweet, characteristic of orange peel |
| d Limonene | 90.0 to 96.0 percent |
| Total aldehydes as decanal | 1.0 to 1.4 percent |
| Myrcene | 1.5 to 3.0 percent |
| Specific gravity at 25 degrees Celsius | 0.842 to 0.846 |
| Refractive index at 20 degrees Celsius | 1.4720 to 1.4740 |
| Optical rotation at 20 degrees Celsius | plus 94 to plus 99 degrees |
| Evaporation residue | 1.5 to 5.0 percent |
| Peroxide value | Not more than 10 meq/kg |
| Water content | Not more than 0.3 percent |
| Heavy metals as Pb | Not more than 10 mg/kg |
| Lead | Not more than 2 mg/kg |
Common Markets Grades
Cold pressed oil is graded first by the fruit it comes from, Valencia, Navel and Pera oils each having a recognisable profile, and by origin, with Brazilian, Floridian and Mediterranean material traded separately. Within cold pressed oil the main quality axes are aldehyde content, expressed as decanal and usually contracted at 1.0 to 1.4 percent, evaporation residue, and peroxide value as a measure of freshness.
The oil is also traded in folded form. Fivefold, tenfold and higher concentrates are produced by vacuum stripping of the limonene, which raises the oxygenated fraction proportionally and gives a stronger, more soluble and more stable product suited to beverage work. Terpeneless orange oil takes that removal further still. Orange essence oil, recovered from juice evaporator vapour rather than by pressing, is a separate and cheaper article. Beyond the oils themselves, emulsions with weighting agents for cloudy beverages and spray dried encapsulates on modified starch are standard delivery forms, and the stripped limonene is sold on as a natural solvent.
Applications
- Carbonated orange drinks and squashes, dosed as a weighted emulsion that provides both flavour and cloud
- Still beverages, flavoured waters and juice drinks, usually as a folded oil for solubility
- Confectionery, boiled sweets and jellies with an orange profile
- Bakery fillings, icings, glazes and marmalade flavour top up
- Ice cream, sorbet and dairy dessert flavours
- Liqueurs, cocktail bitters and gin botanical blends
- Chocolate and compound coatings for orange chocolate profiles
- Savoury sauces, glazes and marinades that call for a citrus lift
- Feedstock for the isolation of natural d limonene, decanal and valencene, the last of which is converted to nootkatone
- Fine fragrance, personal care and household cleaning as a fresh citrus top note and natural solvent
China Manufacturers of Cold Pressed Orange Oil
Top Cold Pressed Orange Oil manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States, the generally recognised as safe listing of essential oils, oleoresins and natural extractives in 21 CFR 182.20 covers cold pressed sweet orange oil and names orange oil. It carries Flavour and Extract Manufacturers Association GRAS status as a flavouring substance and is the subject of a Food Chemicals Codex monograph for cold pressed orange oil setting aldehyde content, physical constants and residue limits.
In the European Union it is a natural flavouring preparation obtained from a food source, permitted under Regulation (EC) No 1334/2008 without individual authorisation and subject to the general safety requirements of that Regulation. Limonene and linalool present in the oil are declarable fragrance allergens in cosmetic use under the cosmetic products Regulation. An ISO monograph for oil of sweet orange obtained by expression provides the internationally recognised physical and chromatographic profile, and the Joint FAO WHO Expert Committee on Food Additives has evaluated the terpene hydrocarbon and aliphatic aldehyde flavouring groups that make up the oil without raising a safety concern at flavour use levels.
Manufacturing Process
Oranges are washed, graded and fed to an extractor. In the whole fruit system the fruit passes between cups with cutting tubes that press the juice out through the base while rasping the peel from the outside, water spraying continuously to carry the released oil away. In the halve and press system the fruit is juiced first and the residual peel is fed to a screw press with water. Both routes are run cold throughout so that no cooked note enters the oil.
The resulting oil in water emulsion is screened to remove peel fragments, then centrifuged in two stages: a desludging separator takes out the fine solids and pectin, and a high speed polisher splits the oil from the aqueous phase. The recovered oil is winterised, held near zero degrees Celsius for one to several weeks so that the waxes crystallise, and then filtered cold to give a clear oil. It is analysed for aldehyde content and peroxide value, blended across lots to a house profile where required, and filled into lined drums under nitrogen for chilled storage.
