Fruits
Tangerine in gelato
Tangerine (mandarin, Citrus reticulata) is a fragrant, high-acid citrus whose fresh juice and pulp carry bright aroma and natural sweetness into sorbets. It is roughly 85% water with about 10-11% sugars, so it behaves as a light-bodied, water-rich flavor base rather than a solids contributor.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 14.8% |
| Water | 85.2% |
| Sugars | 10.6% |
| Fat | 0.3% |
| MSNF | 0% |
| Protein | 0.8% |
| POD (sweetening power) | 11.7 |
| PAC (anti-freezing power) | 14.7 |
Typical use: About 25-45% of a sorbet mix as fresh juice or puree.
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Open the balancerHow to use it in gelato
Tangerine is used almost exclusively in sorbets and fruit gelati, typically as fresh juice or fine puree. Its sugar profile (dominant sucrose with glucose and fructose) gives a POD near 11.7 and a PAC near 14.7 per 100 g of fruit, both slightly above its sugar mass because of the invert (glucose+fructose) fraction, which pushes freezing-point depression and scoopability. Because solids are low (~15%) and acidity is high, you must add sucrose/dextrose plus a stabilizer and often a little neutral solids to reach target total solids and avoid an icy, thin texture. Balance PAC to the sorbet window and taste-correct acidity with extra sugar.
Origin & background
Tangerines are a cultivated group of mandarin oranges (Citrus reticulata) domesticated in China and Southeast Asia over 2,000 years ago. The English name 'tangerine' comes from Tangier, Morocco, the Mediterranean port from which the fruit was shipped to Europe and the United States in the 19th century; USDA still catalogs the fruit as 'Tangerines, (mandarin oranges), raw'.
Frequently asked questions
Sources
- USDA FoodData Central, 'Tangerines, (mandarin oranges), raw', FDC ID 169105 — https://fdc.nal.usda.gov/food-details/169105
- USDA-derived detail (water 85.2, total sugars 10.6, sucrose 6.1, glucose 2.1, fructose 2.4, protein 0.8, fat 0.3) — https://www.nutritionvalue.org/Tangerines,_raw,_(mandarin_oranges)_nutritional_value.html
- UK satsuma/mandarin composition (total sugars 10.6, water ~85.5, protein 0.8, fat 0.3), CheckYourFood — https://www.checkyourfood.com/ingredients/ingredient/1535/satsumas