Frozen Orange Puree — Egyptian IQF, 117% DV Vitamin C, Natural Flavonoids
IBIC’s Frozen Orange Puree is a premium Egyptian citrus ingredient delivering 117% Daily Value of Vitamin C per 100g serving — second only to guava in the IBIC puree range — with the universally recognized fresh, bright citrus flavor that makes orange the world’s most consumed juice fruit. Produced from Egyptian navel and Valencia oranges grown in the Mediterranean-influenced Nile Delta and Upper Egypt regions at peak winter ripeness (November–March), the puree is pressed to include both juice and a carefully controlled proportion of zest oil that provides the authentic orange aroma essential for premium beverage and confectionery applications.
Egyptian oranges produce juice with naturally balanced sweetness (10–14° Brix) and moderate acidity (0.8–1.5% citric acid) — a flavor profile well-established in European and GCC consumer markets. The natural flavonoids in orange (hesperidin, narirutin, and naringenin) provide functional health positioning for manufacturers developing immunity-support or cardiovascular-health-positioned products. IBIC’s Frozen Orange Puree is 100% pure with no added preservatives, artificial flavors, or sweeteners.
KEY FEATURES:
- 117% DV Vitamin C per 100g — second highest in IBIC puree range
- Natural flavonoids: hesperidin, narirutin, naringenin
- 10–14° Brix — balanced sweet-acid citrus profile
- Egyptian navel and Valencia varieties — premium quality
- Fresh bright citrus aroma with zest oil component
- IQF tub format — consistent portion control
- HALAL, ISO 9001:2015, ISO 22000, FDA, Kosher certified
- 18-month shelf life at -18°C
Frequently asked questions
IBIC’s frozen orange puree uses Egyptian Navel and Valencia orange varieties — the two most commercially significant juice orange cultivars globally. Navel oranges (harvested November–February) produce juice with a sweeter, lower-acid profile and characteristic navel-orange aroma. Valencia oranges (harvested March–May) produce juice with higher acidity and more complex aromatic profile. IBIC uses seasonal blends of these varieties to maintain consistent Brix (10–14°) and acidity (0.8–1.5%) year-round. Buyers can specify variety preference for orders within the respective harvest windows.
IBIC’s frozen orange puree naturally contains three primary flavonoid compounds: hesperidin (the most abundant citrus flavonoid, associated with cardiovascular health benefits in research), narirutin (a glycoside flavonoid in orange peel that contributes to the bitter-aromatic zest character), and naringenin (an antioxidant flavonoid with anti-inflammatory properties). These flavonoids are naturally present in orange juice and puree at levels that support functional food claims in European and North American markets, without requiring synthetic flavonoid addition.
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