Granulated Orange
Granulated orange is a preparation of intact orange juice vesicles, the small membrane bound sacs that hold the juice inside a citrus segment, separated from the peel and segment wall and packed in juice or light syrup so they stay visible and discrete in a finished drink.
The vesicles are recovered from the pulp fraction that citrus extractors and finishers separate from the free juice. Sieving, washing and grading produce a suspension of firm particles, usually between two and eight millimetres, that reads on the palate as fruit granules rather than as cloud. The material is pasteurised and either chilled, frozen or aseptically filled.
Functionally it is a texture and label ingredient rather than a flavour source. Because the vesicles are close to the density of a sugared beverage, they suspend reasonably well but still require a stabiliser system, commonly gellan gum or pectin, to prevent creaming or settling over shelf life. The sacs are heat sensitive; excessive thermal load or aggressive pumping breaks them down into cloud and destroys the visual effect that the ingredient exists to deliver.
We source bulk Granulated Orange from top China manufacturers for our partners. The manufacturer is in Guangdong. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Discrete pale orange vesicles suspended in packing liquid |
| Flavour and Odour | Typical fresh orange, free from peel bitterness or fermentation |
| Particle Size | 2 to 8 mm, band declared per grade |
| Drained Solids | Not less than 45 percent by weight |
| Brix of Packing Medium | 12.0 to 20.0 |
| pH | 3.2 to 4.0 |
| Titratable Acidity | 0.3 to 0.9 percent as citric acid |
| Peel Oil | Not more than 0.02 percent by volume |
| Lead | Not more than 0.05 mg per kg |
| Arsenic | Not more than 0.1 mg per kg |
| Total Plate Count | Not more than 100 cfu per g |
| Yeast and Mould | Not more than 10 cfu per g |
| E. coli | Absent in 10 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades are set by particle size, by the packing medium and by preservation format. Fine grades of two to four millimetres are used in still and carbonated drinks that pass through narrow filling valves, while coarse grades of four to eight millimetres are specified where the granules are meant to be clearly visible in a transparent bottle. Vesicles may be packed in their own juice, in light syrup, or in a lightly acidified brine.
Preservation splits into frozen bulk, chilled with a short life, and aseptic filled for ambient distribution. Buyers also distinguish orange vesicles from mandarin and grapefruit vesicles, and specify the ratio of drained solids to packing liquid, which is what determines the granule count achievable in the finished beverage.
Applications
- Pulp containing orange drinks, where the visible granules carry the fresh squeezed positioning of the product
- Carbonated citrus soft drinks, dosed low so the granules remain suspended under carbonation
- Chilled and ambient juice blends that need visible fruit inclusion without added viscosity
- Tea shop and ready to drink tea beverages, where the sacs sit alongside jelly and coconut gel inclusions
- Drinking yoghurt and fermented milk drinks, added after fermentation to preserve particle integrity
- Fruit jellies, puddings and dessert cups, suspended in a gelled matrix
- Ice cream, sorbet and frozen fruit bars as a visible citrus inclusion
- Bakery fillings, tart glazes and mousse toppings
- Cocktail and mocktail mixers where citrus texture is part of the serve
China Manufacturers of Granulated Orange
Top Granulated Orange 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
Citrus juice vesicles are a conventional food ingredient derived from edible fruit and carry no additive approval requirement in their own right. In the United States they are handled under the general food provisions of the Federal Food, Drug, and Cosmetic Act, with labelling and juice content declaration under 21 CFR 101 and 21 CFR 102, and with processing subject to the juice HACCP rule at 21 CFR 120 where the material forms part of a juice product.
In the European Union the fruit juice framework of Directive 2001/112/EC as amended by Directive 2012/12/EU recognises the vesicle fraction and permits the restoration of pulp and cells to juice of the same species. Where syrup, acidulant or stabiliser is added to the packing medium, those additives must be permitted under Regulation 1333/2008 and declared. Codex standard CXS 247-2005 is the corresponding international reference. Pesticide residue and heavy metal limits follow the general contaminant regulations applicable to citrus products.
Manufacturing Process
Sound oranges are washed, graded and passed through inline extractors that separate juice, peel and rag in one action. The extracted juice goes to a finisher fitted with a coarse screen, which holds back the vesicle fraction while the free juice passes through. That retained pulp is the starting material.
The pulp is washed with chilled water or dilute juice to remove residual free juice, bitter peel oil and loose cell debris, then graded over vibrating screens into defined particle size bands. Undersize material is diverted to standard pulp streams. The graded vesicles are blended with a packing medium of juice or light syrup adjusted for Brix and acidity, then given a gentle heat treatment, commonly a short hold near 90 degrees Celsius using tubular heat exchangers and low shear positive displacement pumps so that the sacs are not ruptured. The pasteurised suspension is either aseptically filled into bags in drums, chilled for short distribution, or frozen in blocks and totes for long storage.
