Frozen Mandarin Puree — Egyptian IQF, 10–14° Brix, Natural Beta-Carotene
IBIC’s Frozen Mandarin Puree captures the distinctive sweet-yet-tart citrus character of Egyptian mandarins — a gentler, more fragrant citrus profile than lemon or orange, with 10–14° Brix natural sweetness, lower acidity, and the characteristic floral aromatic notes that make mandarin one of the most loved citrus varieties globally among both adult and children’s food applications. Produced from premium Egyptian mandarins harvested at peak Mediterranean winter ripeness and immediately IQF processed in IBIC’s Kafr El Sheikh facility, the puree delivers vibrant orange color from natural beta-carotene, fragrant mandarin aroma, and a naturally sweet flavor that requires minimal sugar addition in finished product formulations.
Egypt’s Mediterranean climate produces mandarins with balanced sweetness and aroma particularly suited to food manufacturing applications targeting children’s food, baby food, yogurt, and fruit juice drinks — markets where mandarin’s gentle, universally-appealing citrus character creates broad consumer acceptance. The natural beta-carotene content adds functional food positioning for manufacturers targeting Vitamin A enrichment claims.
KEY FEATURES:
- 10–14° Brix — naturally sweet, lower acidity than orange/lemon
- Natural beta-carotene — vibrant orange color without artificial dye
- 44% DV Vitamin C per 100g serving
- 14% DV Vitamin A from natural beta-carotene
- Fragrant floral mandarin aroma — universally appealing
- Ideal for children's food, baby food, yogurt applications
- HALAL, ISO 9001:2015, ISO 22000, FDA, Kosher certified
- 18-month shelf life at -18°C
Frequently asked questions
The key differences are sweetness, acidity, and aroma. Mandarin puree has higher natural Brix (10–14° vs. orange’s 10–14° — similar range but mandarin tastes sweeter), lower citric acid content (0.6–1.2% vs. orange’s 0.8–1.5%), and a distinctively sweet-floral fragrant aroma compared to orange’s fresher, brighter citrus character. Mandarin is preferred for children’s products, baby food, and applications where a gentler, sweeter citrus profile is desired. Orange is preferred where fresh, bright citrus impact and higher Vitamin C content (117% DV vs mandarin’s 44% DV) are priorities.
Yes. IBIC’s frozen mandarin puree is well-suited for baby food applications from 6+ months stage. Key advantages: naturally low citric acid (0.6–1.2%) reduces acid sensitivity risk for infant digestive systems; natural beta-carotene provides Vitamin A without synthetic additives; smooth refined texture passes through fine-mesh infant food sieves easily; 44% DV Vitamin C per 100g supports iron absorption from other foods in the diet; ISO 22000 and HACCP certification satisfies baby food sector safety requirements.
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