Frozen Lemon Puree — Egyptian IQF, Natural Citric Acid, Universal Culinary Base
IBIC’s Frozen Lemon Puree captures the full flavor intensity of Egyptian Mediterranean lemons — bright citric acid sharpness, aromatic citrus oil from the zest, natural Vitamin C content, and the unmistakable clean sourness that makes lemon the world’s most universally used culinary flavoring agent — in a convenient IQF tub format that delivers consistent lemon flavor without the variability, waste, and labor of fresh lemon juice preparation at commercial scale.
Egyptian Mediterranean lemons, grown along the Nile Delta and coastal regions, produce fruit with high juice yield, strong citric acid content, and excellent essential oil concentration in the zest — characteristics that translate into a frozen puree with maximum flavor impact per gram. Produced from whole lemon including both juice and a portion of zest oil for full aromatic complexity, IBIC’s Frozen Lemon Puree is 100% pure with no added preservatives, artificial flavors, or stabilizers — making it the cleanest, most authentic lemon flavor base available for food and beverage manufacturing.
KEY FEATURES:
- Full-spectrum lemon: juice + zest oils for maximum flavor impact
- 5–7% natural citric acid — consistent acidity for food manufacturing
- 88% DV Vitamin C per 100g serving
- Universal culinary base — sweet, savory, and beverage applications
- IQF tub format — portion-controlled, no fresh lemon wastage
- 100% pure — no preservatives, no artificial flavors
- HALAL, ISO 9001:2015, ISO 22000, FDA, Kosher certified
- 18-month shelf life at -18°C
Frequently asked questions
IBIC’s frozen lemon puree contains 5–7% natural citric acid — the naturally occurring acid that gives lemons their characteristic sharpness. This is derived entirely from the lemon fruit itself, not from added synthetic citric acid. The consistent 5–7% range (verified per batch by COA analysis) enables food manufacturers to formulate products with reliable, predictable acidity levels that would vary significantly if using fresh lemons of different origins, seasons, and ripeness stages.
Frozen lemon puree offers four key advantages over fresh lemon juice in food manufacturing: (1) Consistency — every batch has the same Brix, citric acid content, and flavor profile, unlike fresh lemons that vary by season and origin; (2) Efficiency — no fresh squeezing labor, no seed removal, no zest grating required; (3) Shelf life — 18 months at -18°C vs. days for fresh juice; (4) Waste elimination — precise tub portioning means exactly the required amount is used with zero spoilage waste.
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