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Zhejiang Kekejia Food Co.,Ltd

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Mandarin Orange Sacs
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Product: Views:107Mandarin Orange Sacs 
Unit price: Negotiable
Delivery date: Since the payment date Days delivery
Valid until: Long-term effective
Last updated: 2019-03-03 03:29

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.


Name:Mandarin orange sacs

Raw material:Ponkan,Tangerine,Grapefruit,Pomelo


Ingredient: Mandarin orange, water,citric acid,sugar

Color: Orange yellow

Taste/Flavor: Typical mandarin orange aroma and taste. No objectionable   flavor color and odor.


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.

Juice vesicles of the endocarp contain the components that provide the aroma typically associated with citrus fruit. These components are also found in the flavedo oil sacs. The vesicles and their inner juices contain many vitamins and minerals as well as the taste and sweet acid fragrance.Pulp cells often have thin membranes, and they are less regular in shape than other plant cells. They are also very large and protect the seeds of the fruit. The color of the pulp is variable, depending on the species and the ripening stage. Usually, it has the color of the outer peel (exocarp).