|Product Name||Pomegranate Fruit Powder|
|Latin Name||Punica granatum|
|Color||Pink fine powder|
|Particle Size||100% pass 80 mesh|
|Loss on Drying||≤10%|
|Storage||In cool & dry place.Keep away from strong light and heat|
|Shelf life||2 years when properly stored|
The most abundant phytochemicals in pomegranate juice are polyphenols, including the hydrolyzable tannins called ellagitannins formed when ellagic acid and/or gallic acid binds with a carbohydrate to form pomegranate ellagitannins, also known as punicalagins.
The red color of juice can be attributed to anthocyanins, such as delphinidin, cyanidin, and pelargonidin glycosides. Generally, an increase in juice pigmentation occurs during fruit ripening.
The phenolic content of pomegranate juice is adversely affected by processing and pasteurization techniques.
1) It can be used as raw material to add in wine, fruit juice, bread, cake, cookies, candy and other foods;
2) It can be used as food additives, not only improve the color, fragrance and taste, but improve the nutritional value of food;
3) It can be used as raw material to reprocess, the specific products contain medicinal ingredients, through the biochemical pathway we can get desirable valuable byproducts.