Citrus grades provide lemon, lime, orange, grapefruit and related profiles with varying acidity, aroma and peel character. Available catalogue formats should be compared individually: a juice concentrate, puree, preparation or specialist ingredient may have a different composition and handling profile. The family groups ingredients for commercial navigation; it does not mean that every listed product is interchangeable in a recipe.
Citrus Fruit Fillings Supplier & Distributor
Concentrates, purees and preparations can serve different roles in a filling formula. A preparation may already contain a structured fruit phase, whereas a concentrate typically requires formulation with the chosen water, sugar and texturising system.
Set targets for soluble solids, pH, water activity, viscosity and particle size around the intended use. A filling enclosed in chocolate has different migration constraints from one applied as an exposed layer. Heating, cooling and shear can also affect the final structure.
Compare soluble solids, acidity and peel intensity, including bitterness at the intended dosage. Citrus aroma and colour should be assessed after the actual heat treatment and storage cycle.
Trials should assess pumpability, clean cut-off and portion consistency at the actual depositing temperature. Check syneresis, colour, flavour and moisture transfer into neighbouring components during storage. Where fruit texture is required, confirm that pieces or pulp pass through the intended equipment without uneven distribution.
As a supplier and distributor, MAK Food Company works from the relevant flavour, solids and processing parameters to identify catalogue options for technical evaluation. Confirm the selected grade's composition, packing, storage and handling instructions against its specification. Origin, availability and delivery arrangements are agreed for the specific product and order. A practical filling brief connects the fruit profile with the surrounding product, deposition method and intended storage conditions.
