Orange Juice
Orange juice is the juice pressed from the fruit of Citrus sinensis, traded as not from concentrate juice, as frozen concentrate for reconstitution and as chilled pasteurised product, and it is the largest single fruit juice category worldwide.
Single strength juice sits at 11 to 13 Brix with a titratable acidity of 0.6 to 1.0 percent as citric acid, and the Brix to acid ratio is the number the whole trade is organised around, since it defines whether a juice tastes flat, balanced or sharp. Colour and part of the flavour come from carotenoids, and the aroma rests on limonene, linalool, valencene and a set of aldehydes and esters that are largely lost if the juice is evaporated without aroma recovery. The cloud is a suspension of pectin, protein and cell wall fragments, and it is held in place by the pectin: if pectin methylesterase is not inactivated, the cloud flocculates and the juice clears, which is treated as a defect.
Chilled, frozen and aseptically filled juice all move in volume, and concentrate at 65 Brix is the standard traded form for reconstitution. Bitterness from limonin and naringin, developing after extraction in some varieties, and browning during warm storage are the two quality limits that most often decide acceptance.
We source bulk Orange Juice from top China manufacturers for our partners. The manufacturer is in Fujian. 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.
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- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Uniform cloudy juice, free from seeds and membrane fragments, orange, matched against the citrus colour reference |
| Flavour and odour | Characteristic fresh orange, no cooked, bitter or fermented note |
| Soluble solids | 11.0 to 12.5 Brix single strength, 65.0 Brix concentrate |
| pH | 3.3 to 4.0 |
| Titratable acidity as citric acid | 0.6 to 1.0 percent on single strength |
| Brix to acid ratio | 12 to 18 to 1 |
| Pulp content by centrifuge | 6 to 12 percent by volume, standard pulp grade |
| Recoverable oil | 0.035 percent maximum by volume |
| Lead | 0.03 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 100 cfu/g maximum, aseptic grade |
| Yeast and mould | 10 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
The primary distinction is between not from concentrate juice, pasteurised and packed at natural strength, and frozen concentrated orange juice at 65 Brix, which is the commodity form traded internationally. Both are further specified by pulp content, from pulp free through low pulp to high pulp, and by whether recovered aroma and pulp have been added back, which is a permitted restoration rather than an addition.
Variety matters commercially. Valencia gives a deeply coloured, well balanced juice and is the main late season variety, while Navel juice develops limonin bitterness after extraction and is used mostly for fresh service, and Hamlin and Pera are early season varieties blended for ratio. Blood orange juice is traded separately on anthocyanin content. Beyond that, the trade distinguishes organic certified material, single origin lots, and juice standardised to a target Brix to acid ratio by blending across the season.
Applications
- Chilled and ambient retail orange juice, sold both as not from concentrate and as juice from concentrate
- Juice drinks, nectars and flavoured waters dosed to a declared juice percentage
- Carbonated soft drinks and mixers with an orange profile
- Juice blends, where orange is the volume base carrying other fruit
- Dairy fruit preparations, drinking yoghurts and fermented milk drinks
- Ice cream, sorbet and frozen dessert bases
- Bakery fillings, sauces, glazes and marinades
- Confectionery, jellies and fruit chews as a natural flavour and colour source
- Alcoholic ready to drink mixes and cocktail bases
- Food service dispensers and post mix systems reconstituting from concentrate
Brands Using Orange Juice
Widely-distributed consumer products that list Orange Juice on the ingredient label.
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Orange Juice
Top Orange Juice 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 orange juice is one of the most closely regulated foods in the juice category. The Food and Drug Administration maintains standards of identity for orange juice, pasteurised orange juice, frozen concentrated orange juice and orange juice from concentrate, which fix what may be added and how each may be described, and the Brix reference value for orange establishes single strength for reconstitution and for the percentage juice declaration. Processors operate the hazard analysis and critical control point plan required by 21 CFR Part 120, including the pathogen reduction requirement applying to juice, and imported juice has historically been checked for pesticides not registered for citrus in the United States.
In the European Union orange juice falls under the Fruit Juice Directive as amended, which sets the definitions for fruit juice and fruit juice from concentrate, fixes the minimum Brix at which orange juice may be reconstituted, permits the restoration of aroma and pulp recovered from the same species, and prohibits the addition of sugars to products described as fruit juice. Codex maintains a general standard for fruit juices and nectars covering orange, and authenticity testing against the fruit juice industry reference guidelines is a standard part of the trade because orange juice is a frequent target for dilution and sugar addition.
Manufacturing Process
Fruit is graded and washed, then extracted whole on in line extractors or on reamer type juicers. The in line design cuts the fruit and presses the juice out through a strainer tube while the peel is pressed separately, so that peel oil is recovered as a distinct stream rather than contaminating the juice. Raw juice passes to a finisher, where centrifugal or screw action removes seeds, membrane and excess pulp and sets the pulp content, and the pulp itself is recovered and washed as a separate product.
The juice is deaerated under vacuum and pasteurised on a plate or tubular heat exchanger, with the process sized to inactivate pectin methylesterase as well as to reduce microorganisms, since enzyme inactivation is what preserves the cloud. Not from concentrate juice is then cooled rapidly and either chilled, aseptically filled or frozen and stored in bulk tanks under nitrogen for blending across the season. For concentrate, the juice is passed through a thermally accelerated short time evaporator, which strips and recovers the aroma fraction and removes water in a matter of seconds at low temperature, and the concentrate is drawn at 65 Brix, blended with recovered essence and pulp, and frozen.
