Tangerine Puree

Tangerine puree is made from whole tangerines that have been peeled, deseeded, and pureed. Tangerines are a type of mandarin orange, a citrus fruit native to Asia. The puree retains the natural color, flavor, and some of the pulp of the fruit.

Manufacturers use tangerine puree primarily as a flavoring ingredient to impart a sweet and tangy citrus taste. It also contributes natural color and can add moisture to food products. It is commonly found in frozen desserts like ice cream and sorbet, as well as in salad dressings and marinades.

Tangerine puree is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of vitamin C and other nutrients found in tangerines. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated tangerine oil, a related component, and established acceptable intake levels. No significant health concerns are associated with the consumption of tangerine puree at typical dietary levels.