Raw material origin
Orange Puree - Premium Bulk Citrus Base for Industrial Formulation
I'm Cyrus Mao, export lead at Zhejiang Jinming Biotechnology Co., Ltd. & Zhejiang Jinyiwang Biotechnology Co., Ltd. - a National High-Tech Enterprise dedicated to the fine processing of citrus since 1986, based in Quzhou, China's "Hometown of Chinese Ponkan."
When beverage, dairy, and bakery R&D teams across Southeast Asia, the Middle East, and Central Asia ask me for an orange puree that actually performs in industrial production, this is the product we built for them: a natural, high-pulp orange base with locked-in batch consistency, engineered for UHT lines, dairy systems, and baked goods.
Below is exactly what you're getting - no brochure talk.
1. Raw Material Quality - Orchard to Puree in 48 Hours
Our Orange Puree is made from premium Gannan navel oranges (Jiangxi Province, China) - one of the most recognized sweet orange growing regions in Asia . Every batch starts with fresh fruit picked within 48 hours from the same orchard block, so the sweet-acid ratio is locked to 1:12–1:15 .
Triple screening before processing:
Defective and unripe fruits eliminated
Only high-quality fruits with diameter ≥75 mm retained
Full traceability to block level
We operate 1,000+ mu of owned planting bases and 50,000+ mu of cooperative co-prosperity bases . Our sweet orange plantations hold Green Food certification and are registered as a national export base with legal use of the citrus geographical indication.
💡 For B2B buyers, this means: your raw material supply is not subject to spot-market volatility. We control the orchard, so your 2026 and 2027 contracts are protected.
2. Appearance - Bright as Freshly Squeezed Orange Juice
Through a traditional hand-peeling technique, the white orange pith (the source of bitterness and astringency) is removed before grinding . The result:
Color: As bright as freshly squeezed orange juice - no caramelization, no browning
Pulp: Fine, uniform pulp fibre with a natural fruit suspension effect when brewed
Pulp content: ≥95% - no water added
Integrity: Low breakage rate, fruit sacs visibly intact
Every batch is visually consistent - the same golden hue your customers will see in the finished bottle, cup, or package.
3. Texture & Taste - Balanced, Natural, Authentic
|
Parameter |
Specification |
|---|---|
|
Brix (20°C) |
13–15° |
|
Acidity (as citric acid) |
0.8–1.2% |
|
Sweet-Acid Ratio |
1:12–1:15 |
|
Pulp content |
≥95% |
|
Process temperature |
Controlled below 10°C to preserve volatile aroma |
The low-speed grinding process under 10°C avoids thermal damage to the fruit's aromatic compounds . The result is a puree with full, natural orange flavor - pulp that is tender, juicy, and carries the authentic sweet-tart balance that today's consumers expect from a "real citrus" claim.
No artificial flavors. No masking agents. Just orange.
4. Nutritional Value - Clean Label, Functional Benefits
Third-party testing confirms the nutritional profile per 100 g of our Orange Puree :
Vitamin C: ≥28 mg (≈35% of recommended daily intake)
Dietary fibre: 1.8 g
Additional benefits aligned with the global clean-label movement:
No preservative added
No coloring added
Infant-supplement-grade safety standards
For beverage and dairy brands targeting the health and wellness segment, our Orange Puree lets you make a legitimate "high vitamin C" or "source of fibre" claim on your pack - backed by real numbers, not just marketing.
Orange fruit puree process
5. Processing Performance - Engineered for Industrial Survival
This is where our puree outperforms commodity purees. Because the pulp fibre is fine, uniform and naturally suspended, it behaves predictably in your factory:
Stir-resistant & boil-resistant: Maintains structural integrity under UHT, pasteurization, and homogenization. No mush. No sediment.
Application performance:
Beverages (NFC juice, reconstituted juice, fruit drinks): Natural fruit particle suspension enhances visual appeal
Functional beverages: Texture improver in vitamin and probiotic drinks - adds chewiness and nutritional density
Ready-to-drink: Bottled tea (e.g., lemon tea), milk beverages (e.g., AD calcium milk) - pulp fibre improves texture layers
Tea drink & coffee shops: Fresh fruit ingredient for milk tea shops; supports custom formulations like "Orange Pop Bead Milk Tea"
Dairy: Curdled yogurt and stirred yogurt acquire a granularity similar to Greek yogurt; natural pulp sandwich in ice cream replaces artificial jam
Bakery: European-style bread (e.g., Ciabatta) and soft bread form natural fruit pulp sandwiches; mousse cakes and cheesecakes gain dimensional texture; pastry fillings (custard, wife cake) get a popping effect
Efficiency for your production line:
1 kg of our puree replaces 5–6 kg of fresh oranges, eliminating washing, peeling, and pre-treatment. Loss rate is under 3% .
6. Food Safety - Certified for Global Import
|
Our production follows a closed-loop quality management system covering raw material procurement, production, packaging, warehousing, and distribution .
Certifications: 1. ISO 22000 Food Safety Management 2. HACCP Hazard Analysis Critical Control Point 3. HALAL International Halal Certification
Food additive control: We implement a strict "four specifics" principle - dedicated personnel, dedicated records, dedicated storage, dedicated usage - for any additive, ensuring full traceability and compliance .
No preservatives. No artificial coloring. Infant-supplement-grade safety standards. This certification package clears customs for Southeast Asia, the Middle East, Central Asia, Africa, Europe, and North America . |
Product Characteristics
Original Fruit Flavour
Each batch of puree is made from fresh fruits picked within 48 hours from the same orchard, with a stable sweet-sour ratio of 1:12-1:15 (sugar 13-15°Brix, acidity 0.8-1.2%), preserving the taste of fresh fruit juice. The pulp fibre is fine and uniform, which gives a natural fruit suspension effect when brewing drinks.
Nutritional peace of mind
According to third-party testing, each 100g of fruit puree contains vitamin C ≥ 28mg (equivalent to 35% of the recommended daily intake), dietary fibre 1.8g. The production process has passed the HACCP certification, with no preservatives, colourings added, and infant supplement grade safety standards.
Time-saving and efficient
1kg of puree can replace 5-6kg of fresh oranges, eliminating the need for washing, peeling and other cumbersome processes, and can be used directly in drinks and desserts without pre-treatment after opening the bag, with a loss rate of less than 3%.
7. Consistent Quality - Batch-to-Batch Stability
We know the #1 fear of every B2B buyer: "Will next year's shipment taste like this year's?"
Our answer is structural, not promotional:
Orchard-block traceability: Fruit from the same orchard block, picked within 48 hours
Standardized process: Triple screening → hand peeling → manual de-seeding → low-speed grinding (<10°C) → aseptic filling
Locked specs: Brix 13–15°, acidity 0.8–1.2%, pulp ≥95%, color bright as fresh juice
Closed-loop QA: Full process control from raw material to finished product
Your QA team will see the same spec sheet, the same COA, the same color reference - shipment after shipment, year after year.
8. Packaging & Storage - Built for Long-Haul Export
|
Parameter |
Specification |
|---|---|
|
Primary Pack |
20 kg food-grade aseptic bag with self-sealing strip |
|
Secondary Pack |
Food-grade steel drum / corrugated carton |
|
Alt. Pack Sizes |
1 kg stand-up pouch (10 bags/ctn) / 200 kg steel drum |
|
Storage |
-18°C frozen (recommended) |
|
Shelf Life |
18 months refrigerated / 24 months frozen |
|
MOQ |
10 tonnes |
|
Lead Time |
Negotiable; volume contracts prioritized |
|
Payment |
T/T, L/C |
|
Shipping |
Ningbo / Shanghai port; LCL or FCL |
The aseptic bag-in-drum format is the global standard for industrial citrus puree - used by Vita-Pakt, Citrosuco, and other tier-1 suppliers . It protects against oxidation, enables long ocean freight, and fits seamlessly into your factory's aseptic transfer systems.
For buyers in Central Asia and the Middle East, where ambient temperatures during transit can be extreme, our frozen puree format guarantees product integrity upon arrival.
9. Customization - OEM/ODM for Your Exact Formula
As a National High-Tech Enterprise operating an Agricultural Product Processing R&D Center (jointly established with Zhejiang University of Science and Technology, holding six national patents) , we don't just supply - we co-develop.
Adjustable parameters:
|
Parameter |
Custom Range |
|---|---|
|
Brix |
11–18° (or per your specification) |
|
Acidity |
0.6–1.5% as citric acid |
|
Pulp fineness |
Fine / medium / coarse grind |
|
Sugar level |
Clear water / sugar water / candied / dried fruit type |
|
Solids content |
≥60% (standard), higher on request |
|
Packaging |
3 kg / 15 kg / 18 kg / 20 kg / 200 kg / private label |
|
Recipe |
Custom blends (e.g., orange + yuzu, orange + ponkan) |
|
Private Label |
Full OEM/ODM service available |
We serve the Middle East and Southeast Asia markets with specific recipe adaptations - lower bitterness for EU-style dairy, heavier pulp for bubble tea concepts, higher Brix for bakery fillings.
Tell us your application - beverage, dairy, baking, confectionery, or foodservice - and our R&D team returns a matched prototype with full spec sheet within 5 working days.
Why Jinming & Jinyiwang - Your Strategic Citrus Partner
|
Differentiator |
Our Advantage |
|---|---|
|
Heritage |
40 years citrus deep processing since 1986 |
|
Capacity |
Orange puree line: 10,000 MT/yr; Group total: 50,000 MT/yr across sacs, NFC juice, jam & puree lines |
|
Facility |
35,000 m² smart plant + 30,400 m³ owned cold storage |
|
Orchard control |
1,000+ mu owned + 50,000+ mu cooperative bases |
|
Technology |
Spanish-imported processing lines + self-designed automatic vesicle technology; proprietary sub-10°C low-speed grinding |
|
R&D |
6 national patents; joint R&D center with Zhejiang Univ. of Sci. & Tech. |
|
Certifications |
ISO 22000, HACCP, HALAL |
|
Markets served |
Middle East, Africa, Asia, South America, Europe, North America, Southeast Asia |
|
MOQ |
10 tonnes - accessible for pilot orders |
|
Pricing |
Competitive ex-works pricing; volume discounts available |
We are not a trading company. We are the origin - from the orchard block to your factory's receiving dock.
Application Summary - Where Our Orange Puree Performs
1. Beverage: NFC juice, reconstituted juice, fruit drinks, functional drinks, bottled tea, milk beverages, RTD products
2. Dairy: Yogurt (curdled & stirred), drinking yogurt, ice cream, frozen desserts, cheese products
3. Bakery: European-style bread, soft bread, mousse cakes, cheesecake, pastry fillings
4. Confectionery: Jam, marmalade, candy sandwich layers
5. Foodservice: Milk tea shops, coffee shops, restaurant prep, beverage programs
Timing Note for 2026–2027 Programs
Fresh citrus harvest season begins in October. To secure priority production slots and locked-in pricing for your 2026–2027 SKUs, we recommend initiating sample evaluation and pilot production before September.
We are currently booking allocation for Q4 2026 and Q1 2027. Early commitment = guaranteed orchard block reservation + priority production scheduling.
Request a Sample, Quote, or Technical Spec Sheet
Ready to evaluate our Orange Puree for your next product line?
Website: https://jyworange-china.com
WhatsApp: +86 183 5706 3149 (Cyrus Mao)
Email: cyrus.mao@jew-jm.com
Address: No. 17, Fengshan 2nd Road, Hangbu Town, Quzhou City, Zhejiang Province, China
We typically respond to technical inquiries and sample requests within 1 business day. COA, certification package, and full product catalog available upon request.
Talk to us about:
Blind sample to test against your current puree supplier
Custom Brix / pulp fineness / recipe co-development
Private label program for your brand
Volume contract pricing for 2026–2027
Halal certification documentation for Middle East import
Stop buying "orange flavor." Start buying real orange.
Core Advantages
Traceability of raw materials
Originating from the core production area of Gannan, the average annual sunshine is more than 1600 hours, and the temperature difference between day and night is up to 10 ℃, which creates the golden taste of full and juicy fruits, with a balance of sweet and sour.
Technological characteristics
The use of the entire cold chain technology, after 6 quality control processes (Cleaning → Grading → Pressing → Grinding → Refining → Aseptic filling), complete retention of the fresh fruit of vitamin C, flavonoids and other active ingredients.
Safety certification
Through the ISO22000 food safety management system, HACCP Hazard Analysis and Critical Control Points system, HALAL halal certification, Orange puree does not contain any artificial colours, preservatives and flavours.
FAQ
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