Description
Blood Orange Juice Powder is a deep red to red-orange free-flowing powder produced from the juice of blood orange cultivars (Citrus sinensis var. sanguinea) including Moro, Tarocco, and Sanguinello.
The fruit is distinguished from sweet orange by anthocyanin pigments (principally cyanidin-3-glucoside) developed during cool-night ripening. These give the juice its characteristic ruby color and contribute antioxidant claims in functional food applications.
Production is by spray drying of clarified juice with a maltodextrin or gum arabic carrier, which encapsulates the heat-sensitive anthocyanins and the volatile flavor compounds responsible for the distinctive berry-tinged citrus profile of blood orange.
We supply food-grade Blood Orange Juice Powder from manufacturers in China holding ISO, HACCP, BRC, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include standard spray-dried juice powder with maltodextrin carrier, clean-label gum arabic carrier grades, anthocyanin-standardized grades for premium color and functional applications, and concentrated whole-fruit powders. Bulk and reduced-MOQ shipments. Batch-level COA covering anthocyanin content, sugar profile, microbiology, and heavy metals.
Introduction
Blood orange cultivation is centered in Sicily, where the volcanic soil and characteristic warm-day-cool-night climate around Mount Etna produce the deepest anthocyanin coloration. Italian PGI (Protected Geographical Indication) status applies to Arancia Rossa di Sicilia produced in this zone.
Commercial blood orange juice powder is produced from concentrated juice that is spray-dried with a carrier polymer. Anthocyanin pigments are heat-sensitive and pH-sensitive, so production conditions are tightly controlled to preserve color stability in the finished powder.
The commercial appeal of blood orange powder is the combination of natural ruby color and a flavor profile that combines sweet-orange citrus notes with berry undertones. Both attributes are difficult to replicate with conventional orange powder plus added colorant, which is why blood orange has become a premium positioning ingredient in beverages and confectionery.
Chinese spray-dry manufacturers process both imported Sicilian juice concentrate and domestically grown blood orange varieties from southwest China for export markets.
Where it is used
- Functional beverages and premium soft drinks
- Instant powdered drink mixes and cocktail bases
- Smoothie blends and meal-replacement formulations
- Confectionery: gummies, hard candies, and dragees
- Bakery applications including cakes, frostings, and glazes
- Yogurt and dairy dessert flavoring
- Natural colorant in formulations seeking red to red-orange shades from clean-label sources
- Nutritional supplements positioned around anthocyanin and vitamin C content
Technical data
| Item | Specification |
|---|---|
| Appearance | Deep red to red-orange free-flowing powder |
| Source | Blood orange cultivars of Citrus sinensis |
| Moisture | ≤ 5.0% |
| Particle size | 80 mesh pass ≥ 95% |
| Total sugars | ≥ 50% |
| Anthocyanins | Per grade, native or standardized |
| Solubility | ≥ 95% |
| pH (1% solution) | 3.5 to 4.5 |
| Heavy metals (as Pb) | ≤ 0.5 mg/kg |
| Arsenic | ≤ 0.5 mg/kg |
| Total plate count | ≤ 10,000 cfu/g |
| Salmonella | Absent in 25 g |
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