Sweet Orange Juice Powder
Fruit & Vegetable Powders
Flavoring Agents
84012-30-6
$9.29 ~ $13.93
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Sweet Orange Juice Powder?
Sweet Orange Juice Powder is concentrated sweet orange juice that has been spray-dried into a shelf-stable powder, primarily used to provide natural flavor, color, and vitamin C for instant drink mixes, confectionery, and flavoring applications.
How is Sweet Orange Juice Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receive and inspect fresh sweet oranges. | Control: Oranges must be mature, free from pests, mold, and rot. Check for target Brix (sugar) and acidity levels. Only approved lots are used. |
| 2 | Washing & Sorting | Wash oranges with potable water and sort them to remove defective fruit. | Control: Ensure complete removal of dirt and surface contaminants. Discard any unripe, overripe, or damaged oranges. Water quality must be food-grade. |
| 3 | Juice Extraction | Extract the juice from the oranges using industrial juicers (e.g., reamers). | Control: Calibrate equipment to minimize peel oil content, which can impart a bitter taste. Ensure all equipment is thoroughly sanitized before use. |
| 4 | Filtration & Clarification | Pass the juice through finishers and centrifuges to remove pulp, seeds, and coarse solids. | Control: Monitor finisher screen size and centrifuge speed to achieve the desired juice clarity. This step is critical to prevent clogging during spray drying. |
| 5 | Concentration | Concentrate the juice by evaporating water under vacuum at a low temperature. | Control: Maintain precise temperature and vacuum levels to prevent heat degradation of flavor, color, and vitamins. Target a specific Brix level (e.g., 50-65°). |
| 6 | Homogenization & Blending | Blend the juice concentrate with a carrier agent (e.g., Maltodextrin) and homogenize the mixture. | Control: The ratio of juice solids to carrier is crucial for final powder quality. Ensure uniform mixing and proper homogenization pressure to create a stable emulsion for drying. |
| 7 | Spray Drying | Atomize the liquid feed into a hot air chamber, rapidly evaporating the water to form a powder. | Control: Inlet and outlet air temperatures are the most critical process parameters. They directly impact moisture content, particle structure, and nutrient retention. |
| 8 | Cooling & Sieving | Cool the collected powder on a vibrating fluid bed and sieve it to achieve a uniform size. | Control: Powder must be cooled quickly to prevent clumping. Sieve mesh size determines the final particle size distribution, ensuring good solubility and appearance. |
| 9 | Final Quality Testing | Sample and test the finished powder for key quality and safety parameters. | Control: Test for moisture content, bulk density, solubility, microbial counts (TPC, yeast, mold), color, and flavor profile. Must meet all final product specifications. |
| 10 | Packaging | Fill the final powder into airtight, moisture-proof packaging. | Control: Packaging must occur in a controlled, low-humidity environment. Nitrogen flushing is often used to displace oxygen, preventing oxidation and extending shelf life. Check for seal integrity and net weight. |
Technical Specifications
| CAS Number | 84012-30-6 |
| Solubility | Water-soluble (≥98%) |
| Storage Conditions | Store in cool, dry place ≤25 °C, protect from light and moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
confectionery
bakery
dairy
nutritional supplements
cosmetics
Mechanism of action:
| Parameter | Sweet Orange Juice Powder |
|---|---|
| Functional Category | Flavoring Agent; Natural Colorant; Acidulant; Nutrient Source |
| Key Ingredients | Dehydrated Orange Juice Solids; Citric Acid; Ascorbic Acid (Vitamin C); Natural Carotenoids; Carrier (e.g., Maltodextrin) |
| Mechanism of Action | Imparts flavor via volatile organic compounds (esters, aldehydes) and non-volatile compounds (sugars, organic acids) that stimulate gustatory and olfactory receptors. Provides color through inherent carotenoids that absorb light in the blue-green spectrum. Lowers product pH via citric acid, enhancing tartness and inhibiting microbial growth. Ascorbic acid acts as an antioxidant, scavenging free radicals to prevent oxidative degradation of flavors and colors. |
| Application Effect in Product | Delivers authentic sweet and tart orange flavor profile in dry mixes, beverages, and confections. Provides a natural yellow-to-orange hue. Increases perceived freshness and balances sweetness. Fortifies product with Vitamin C. Enhances shelf stability by lowering pH and providing antioxidant protection. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sweet Orange Juice Powder | Dehydrated Fruit Juice | Spray-dried orange juice concentrate, water-soluble, classic sweet-tart flavor profile. | Balanced, universally popular flavor. Cost-effective and highly versatile for both sweet and savory applications. | Flavor can be less vibrant than freeze-dried versions. Often contains carriers like maltodextrin. | Dry beverage mixes, seasoning blends, bakery fillings, sauces, marinades. | For a reliable, all-purpose citrus flavor with good solubility and value. |
| Lemon Juice Powder | Dehydrated Fruit Juice | Made from lemon juice; high in citric acid, providing a strong sour taste. | Delivers intense acidity and brightness without adding liquid. Acts as a natural preservative. | Primarily sour, not sweet. Unsuitable as a standalone sweet beverage base. | Sour confectionery, seafood seasonings, preserving cut fruits, vinaigrette mixes. | When the primary goal is adding sourness, tartness, or preservative qualities. |
| Pineapple Juice Powder | Dehydrated Fruit Juice | Tropical fruit flavor; contains the enzyme bromelain. | Offers a unique, sweet, tropical flavor distinct from citrus. Bromelain can tenderize meat. | More niche flavor profile. The enzyme can interfere with gelatin setting in desserts. | Tropical drink mixes, meat marinades, yogurt flavoring, smoothie boosters. | For a distinct tropical taste or when a natural meat tenderizer is needed. |
| Freeze-Dried Orange Powder | Dehydrated Whole Fruit | Made by freeze-drying orange pulp/puree, not just juice concentrate. | Superior, fresh-like flavor, aroma, and color. Retains more nutrients and volatile compounds. | Significantly more expensive. May not dissolve as completely as spray-dried juice powder. | Premium beverages, health supplements, gourmet desserts, finishing dusts, smoothies. | For the highest quality flavor and nutritional value, when cost is secondary. |
| Tangerine Juice Powder | Dehydrated Fruit Juice | Made from tangerine juice; typically sweeter and less acidic than orange. | Provides a sweeter, often more fragrant and delicate citrus note than standard orange. | Less common and can be more expensive. Lacks the sharp tartness of orange or lemon. | Glazes, desserts, sweet teas, beverage mixes where a milder citrus flavor is desired. | For a sweeter, less aggressive citrus profile than traditional orange. |
| Artificial Orange Flavoring | Synthetic Flavoring | Chemically synthesized flavor compounds; highly concentrated and consistent. | Extremely low cost, very stable in high heat, and offers perfect batch-to-batch consistency. | Lacks the complexity of natural flavor and has no nutritional value. May be perceived as having a chemical taste. | Mass-produced candy, baked goods, gelatin desserts, and budget beverages. | For maximum cost-efficiency and flavor consistency in highly processed foods. |
Technical Documents
Available Documentation
Specification sheet & COA available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications