Mango tangerine juice

Water is a neutral ingredient that serves as a base for the juice. It is essential for hydration but does not contribute additional nutrients. In this product, it acts as a diluent for the concentrated juices.

Apple juice concentrate provides natural sugars and some vitamins like vitamin C. It is a processed form of apple juice, which may reduce some nutrient content but still retains beneficial compounds. It contributes to the sweetness and flavor profile of the juice.

Grape juice concentrate is rich in natural sugars and antioxidants such as resveratrol. The concentration process may reduce some nutrients but retains beneficial polyphenols. It enhances the sweetness and antioxidant content of the juice.

Tangerine juice concentrate offers vitamin C and natural sugars. The concentration process may affect some nutrients but maintains essential vitamins. It adds a citrus flavor and nutritional value to the juice.

Mango puree provides natural sweetness and is a source of vitamins A and C. It is less processed than concentrates, retaining more nutrients and fiber. It enhances the flavor and nutritional profile of the juice.

Natural flavors are added to enhance taste but lack nutritional value. They are often derived from complex processes that may involve synthetic chemicals. The lack of transparency in their composition can be concerning for some consumers.

Citric acid is used as a preservative and to add tartness to the juice. It is naturally found in citrus fruits but is often industrially produced for food use. It helps maintain the product's freshness and flavor.

Ascorbic acid, also known as vitamin C, is added to enhance nutritional value and act as a preservative. It is essential for collagen synthesis and immune function. It helps prevent oxidation in the juice, maintaining quality.