Frozen Pomegranate Puree — Egyptian IQF, Highest Antioxidant, Punicalagins & Anthocyanins
IBIC’s Frozen Pomegranate Puree is the most antioxidant-rich product in the IBIC fruit puree range — and one of the highest naturally occurring antioxidant food ingredients commercially available anywhere. Produced from Egyptian pomegranates (primarily Wonderful and Manfalouty varieties from Upper Egypt and the Nile Delta), the puree delivers an extraordinary concentration of punicalagins — pomegranate’s unique antioxidant compound, found nowhere else in the plant kingdom — alongside anthocyanins (responsible for the deep ruby-red color) and ellagic acid, in a smooth tub-format frozen puree that enables food and beverage manufacturers to harness pomegranate’s exceptional functional food potential at industrial scale.
The global pomegranate ingredient market has grown significantly as functional food and “superfood” positioning has moved from niche health food channels into mainstream food manufacturing. IBIC’s Frozen Pomegranate Puree provides certified, origin-documented Egyptian pomegranate as a B2B ingredient — enabling beverage brands, health food manufacturers, dairy producers, and confectionery companies to develop pomegranate-positioned products with genuine functional antioxidant content and authentic Egyptian-origin provenance.
KEY FEATURES:
- Highest antioxidant content of all 7 IBIC purees
- Punicalagins — unique pomegranate antioxidant, found nowhere else
- Anthocyanins — deep ruby-red natural color pigments
- Ellagic acid — polyphenol antioxidant with research-backed properties
- Deep ruby-red color — premium visual appeal in finished products
- 14–18° Brix — tart-sweet balance characteristic of pomegranate
- HALAL, ISO 9001:2015, ISO 22000, FDA, Kosher certified
- 18-month shelf life at -18°C
Frequently asked questions
Pomegranate is the only commercially available food source of punicalagins — a class of ellagitannin antioxidants with measured antioxidant capacity (ORAC value) that exceeds red wine, blueberries, and green tea in direct comparison studies. Punicalagins are unique to pomegranate and are not found in any other fruit. Combined with anthocyanins (which provide the deep ruby color) and ellagic acid, pomegranate puree offers the highest total antioxidant compound diversity of any IBIC fruit puree product.
Yes. The anthocyanin pigments in pomegranate puree provide an intensely red-to-dark-garnet color that can function as a natural colorant alternative to synthetic red food dyes (E129 Allura Red, E122 Carmoisine) in food formulations where both natural coloring and pomegranate flavor are desired. Note that anthocyanins are pH-sensitive and change color under alkaline conditions (turning blue-purple above pH 6). Food manufacturers should test the pomegranate puree’s color stability in their specific product pH conditions.
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