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Send EmailDried Orange, Orange Flakes, Orange Pieces, Dehydrated Orange, Orange Chips
DRIED ORANGE (ORANGE FLAKES & ORANGE PIECES)
PRODUCT IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Dried Orange |
| Synonyms (Turkish) | Portakal Pulumcuğu, Portakal Parçaçıkları, Kurutulmuş Portakal |
| Synonyms (English) | Dried Orange, Orange Flakes, Orange Pieces, Dehydrated Orange, Orange Chips |
| Source | Fresh oranges (Citrus sinensis) |
| Forms | Slices (rings), Flakes / Pieces, Peel (dried orange peel) |
| Appearance | Light orange to deep orange, depending on variety and drying method |
| Odor | Characteristic orange, citrusy, sweet |
| Taste | Sweet, tangy, concentrated citrus flavor |
SECTION 1: PRODUCT DESCRIPTION
Dried orange is a natural product obtained by removing the water content (approximately 88%) from fresh oranges through various drying methods (typically low-temperature drying, sun drying, or dehydration). This process extends the product's shelf life and concentrates its nutritional value. During drying, no additives, sugar, or preservatives are typically used, and the product maintains its natural structure.
Available Forms:
| Form | Description | Typical Use |
|---|---|---|
| Slices (Rings) | Thinly sliced oranges, dried whole | Aesthetic presentations, decoration, beverages |
| Flakes / Pieces | Smaller, broken or chopped pieces | Culinary use, mixes, baking |
| Peel | Dried orange peel (zest) | Rich in aromatic compounds and fiber; used in baking and tea |
SECTION 2: NUTRITIONAL VALUE AND PROPERTIES
The drying process significantly alters the nutritional profile of oranges. Since approximately 7-10 kg of fresh oranges yield 1 kg of dried product, the nutrient content becomes concentrated. This brings both advantages and considerations.
Comparison: Fresh Orange vs Dried Orange (per 100g):
| Nutrient | Fresh Orange | Dried Orange | Change |
|---|---|---|---|
| Calories | ~47 kcal | ~240-300 kcal | ~5x increase |
| Carbohydrates | ~11.8 g | ~60-70 g | ~5x increase |
| Sugar | ~9.2 g | ~45-50 g | ~5x increase |
| Dietary Fiber | ~2.4 g | ~10-12 g | ~4x increase |
| Protein | ~0.9 g | ~4-5 g | ~5x increase |
| Vitamin C | ~53 mg | ~10-15 mg | ~80% decrease |
| Potassium | ~181 mg | ~700-800 mg | ~4x increase |
| Calcium | ~40 mg | ~160-180 mg | ~4x increase |
| Iron | ~0.1 mg | ~1.0-1.5 mg | ~10x increase |
Key Nutritional Changes:
-
Increased: Calories, carbohydrates, sugars, dietary fiber, protein, potassium, calcium, iron, and other minerals
-
Decreased: Vitamin C (lost during drying due to heat and oxygen sensitivity)
SECTION 3: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value / Description | Note |
|---|---|---|
| Appearance | Light to deep orange, depending on variety | – |
| Moisture Content | ≤ 8-12% (depending on drying method) | – |
| Odor | Characteristic orange, citrusy, sweet | – |
| Taste | Sweet, tangy, concentrated citrus flavor | – |
| Solubility | Insoluble (rehydrates in liquid) | – |
| Shelf Life | 12 – 24 months (in proper storage conditions) | – |
| pH | ~3.0 – 4.0 (acidic) | – |
| Total Sugar (as glucose) | ~45-55% | – |
| Dietary Fiber | ~10-15% | – |
| Essential Oils | Contains natural orange oils (limonene, etc.) | – |
SECTION 4: PRODUCTION PROCESS
| Step | Process | Description |
|---|---|---|
| 1 | Selection and Washing | Fresh, ripe oranges are selected and thoroughly washed |
| 2 | Slicing / Cutting | Oranges are sliced into rings or cut into pieces/flakes |
| 3 | Drying | Slices/pieces are dried using one of the following methods: |
| - Sun Drying | Traditional method; slow drying in sunlight | |
| - Hot Air Drying | Industrial method; controlled temperature (50-70°C) | |
| - Freeze Drying | Premium method; preserves color, flavor, and nutrients best | |
| - Low-Temperature Dehydration | Retains maximum nutritional value | |
| 4 | Cooling | Dried product is cooled to room temperature |
| 5 | Sorting and Packaging | Sorted by size/quality and packaged in moisture-proof containers |
Note: No additives, preservatives, or sweeteners are typically used during production.
SECTION 5: MAIN APPLICATION AREAS
| Industry / Application | Function | Typical Use |
|---|---|---|
| Snacks | Healthy, natural snack | Consumed directly as a snack or mixed with nuts |
| Beverages | Flavoring, decoration | Tea infusions, hot water, coffee presentations |
| Bakery & Pastry | Flavor, aroma, texture | Cakes, cookies, muffins, breads, granola |
| Confectionery | Flavor, decoration | Chocolates, pralines, dessert toppings |
| Culinary | Flavoring agent | Sauces, marinades, spice blends |
| Dried Fruit Mixes | Component | Trail mixes, muesli, breakfast cereals |
| Decoration | Aesthetic enhancement | Dessert plating, cake decoration, cocktail garnish |
| Herbal Teas | Flavoring | Fruit teas, wellness blends |
SECTION 6: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Store in a cool, dry place (15-25°C); PROTECT FROM MOISTURE and direct sunlight |
| Container Requirements | Airtight, moisture-proof containers (plastic bags, glass jars, metal tins) |
| Materials to Protect From | Moisture, high humidity, direct sunlight, strong odors |
| Shelf Life | 12 – 24 months (in unopened original packaging, under proper storage conditions) |
| Stability Note | Hygroscopic – absorbs moisture; May become soft or moldy if exposed to humidity; Keep container tightly closed |
| Special Storage Requirements | Store in a dry, well-ventilated area; Avoid exposure to moisture; Opened packages must be resealed immediately |
SECTION 7: NUTRITIONAL BENEFITS AND CONSIDERATIONS
Benefits:
-
High Fiber Content: Supports digestive health and promotes satiety
-
Concentrated Minerals: Rich in potassium, calcium, and iron
-
Natural Antioxidants: Contains flavonoids and carotenoids (even after drying)
-
No Added Sugar: Natural product with no preservatives or artificial additives
-
Versatile: Can be used in many culinary applications
-
Long Shelf Life: Convenient for storage and use
Considerations:
-
High Calorie Density: Due to concentrated sugars; portion control recommended
-
Sugar Content: Approximately 45-50% sugar (natural fruit sugars)
-
Vitamin C Loss: Significant loss during drying (up to 80%)
-
Acidic: May cause discomfort for those with acid reflux or sensitive stomachs
-
Allergen: May cause allergic reactions in individuals with citrus allergies
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Dental Health: High sugar and acidity may affect dental enamel
SECTION 8: RECOMMENDED CONSUMPTION AND PRECAUTIONS
| Parameter | Recommendation |
|---|---|
| Recommended Serving | 20 – 40 g per day (approximately 5-8 slices) |
| Diabetic Patients | Consult a physician; monitor sugar intake |
| Kidney Patients | Consult a physician (high potassium content) |
| Citrus Allergy | Avoid consumption |
| Acid Reflux | Consume in moderation or avoid |
| Dental Health | Rinse mouth after consumption |
SECTION 9: SUMMARY TABLE
| Parameter | Information |
|---|---|
| Product | Dried Orange (Flakes / Pieces / Slices) |
| Source | Fresh oranges (Citrus sinensis) |
| Appearance | Light to deep orange |
| Moisture Content | ≤ 8-12% |
| Shelf Life | 12 – 24 months |
| Primary Function | Snack, flavoring, decoration |
| Main Application Areas | Snacks, beverages, bakery, confectionery, culinary |
| Sugar Content | ~45-55% (natural) |
| Fiber Content | ~10-15% |
| Storage | Cool, dry, airtight container |
SECTION 10: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
May contain naturally occurring fruit sugars – portion control recommended
-
Hygroscopic – absorbs moisture; store in airtight containers
-
Acidic nature – may cause dental enamel erosion; rinse mouth after consumption
-
Citrus allergen – not suitable for individuals with citrus allergies
-
High potassium content – consult physician for kidney patients
-
No artificial additives – 100% natural product
-
Vitamin C loss – significant reduction during drying; not a reliable source of vitamin C
BEST PRACTICE RECOMMENDATIONS:
Snacking: Consume as a healthy snack (20-40 g per day); Combine with nuts and other dried fruits for a balanced snack.
Beverages: Add 1-2 slices to hot water or tea for natural orange flavor; Use as decoration for cocktails and beverages.
Baking: Chop into small pieces for cakes, cookies, muffins, and granola; Rehydrate in warm water for 10-15 minutes before use (if needed).
Storage: Store in airtight containers in a cool, dry place; Protect from moisture and direct sunlight; Reseal immediately after opening; Shelf life: 12-24 months under proper conditions.
LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, and regulatory compliance information, please refer to the official documentation provided by the manufacturer/supplier.
