Established in 2007, Zhejiang Kekejia Food Co., Ltd is a professional manufacturer and exporter that is concerned with producing of Mandarin Orange Sacs. As a result of our high quality products and outstanding customer service, we have gained a global sales network reaching southeast and mid-east.
Specification:
Name：Mandarin orange sacs
Raw material：Ponkan，Tangerine,Grapefruit,Pomelo
Package：18l/3kg
Ingredient: Mandarin orange, water,citric acid,sugar
Color: Orange yellow
Taste/Flavor: Typical mandarin orange aroma and taste. No objectionable flavor color and odor.
Brix:2-8
Sacs content(D.W.):60%-70%
Inner packing: Tinplate cans
Outer packing: Packed in carton
Storage conditions: Common temperature dry
Shelf life: 24 months
MOQ:18 tons
Product process
Acceptance of raw materials → fruit selection, cleaning → peeling and splitting → acid and alkali treatment → cyst cell separation → screening inspection →canning&weigh → pre-hot → soup preparation → washing tank disinfection → add syrup → sealing → sterilization cooling → packaging
Packaging pictures
The juice vesicles (in aggregate, pulp) of a citrus fruit are the membranous content of the fruit's endocarp. All fruits from the Citranae subtribe, subfamily Aurantioideae, and family Rutaceae have juice vesicles.The vesicles contain the juice of the fruit and appear shiny and baglike. Vesicles come in two shapes: the superior and inferior, and these are distinct. Citrus fruit with more vesicles generally weighs more than those with less vesicles. Fruits with many segments, such as the grapefruit or pomelo, have more vesicles per segment than fruits with less segments, such as the kumquat and mandarin. Each vesicle in a segment in citrus fruits has approximately the same shape, size, and weight. About 5% of the weight of an average orange is made up of the membranes of the juice vesicles.
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