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Learn how long oranges last at room temperature, in the fridge, or after cutting. Discover proper storage methods, spoilage signs, and commercial handling tips.

Learn the differences between mandarin, tangerine, and orange, including taste, peel, nutrition, and how they are used in orange and tangerine juice production.

Against the trend of healthier and standardized fast food operations, natural fruit ingredients are gradually replacing artificial flavors and fruit syrups. Thanks to stable flavor

Produced via low-temperature vacuum concentration, concentrated orange juice base fully retains the natural active nutrients and authentic citrus aroma of oranges. Featuring stable flavor

Concentrated orange juice base is a standardized food material produced by pressing fresh oranges, concentrating under low-temperature vacuum dehydration, and undergoing aseptic sterilization.

Fresh-pressed orange juice base is made by cold-pressing ripe fresh oranges directly. Without high-temperature concentration, it retains the original state of fresh fruit juice, free of artificial flavors and pigments. Compared with industrially

Concentrated orange juice as a raw material was used in beverage industry widely, which is then subjected to low-temperature vacuum evaporation to remove most water while retaining orange flavor, fruit aroma and pulp fibers.