Acerola Cherry Powder
Fruit & Vegetable Powders
Antioxidants
$22.03 ~ $33.05
Food
Free sample from 100g(NF)
One unit of:50kg/barrel
One unit of:50kg/barrel
50kg/barrel
Product Info
What is Acerola Cherry Powder?
Acerola Cherry Powder is a potent natural source of Vitamin C, derived from dried acerola cherries, and is widely used to fortify foods, beverages, and supplements as a nutritional enhancer and antioxidant.
How is Acerola Cherry Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Inspect Fresh Acerola Cherries | Cherries must be at the optimal ripeness (green to reddish-yellow) for peak Vitamin C. Check for mold, pests, and physical damage. Reject any substandard batches. |
| 2 | Preparation | Washing & Sorting | Wash with potable water to remove surface contaminants. Manually or mechanically sort to remove leaves, stems, and any unripe or overripe fruit. |
| 3 | Juice Extraction | Pulping & Pressing | Crush and press the cherries to extract juice/pulp. Use sanitized stainless steel equipment to prevent contamination. Minimize processing time and heat exposure to protect Vitamin C. |
| 4 | Formulation | Filtration & Carrier Addition | Filter the juice to remove seeds and large fibers. Mix with a carrier agent like maltodextrin or acacia gum, which is crucial for preventing stickiness during drying and ensuring powder stability. |
| 5 | Dehydration | Spray Drying | Atomize the acerola juice mixture into a chamber of hot air. This is the most critical step. Control inlet/outlet temperatures precisely; use low-temperature spray drying to preserve heat-sensitive nutrients like Vitamin C. |
| 6 | Powder Handling | Cooling & Collection | Rapidly cool the powder to ambient temperature to prevent clumping and degradation. Collect in a hygienic, enclosed system to avoid airborne contamination. Target moisture content is below 5%. |
| 7 | Finishing | Sieving / Milling | Sieve the powder through a specific mesh screen (e.g., 60-80 mesh) to ensure a uniform, fine particle size and remove any lumps. This improves solubility and mouthfeel. |
| 8 | Quality Control | Final Product Testing | Test samples for key parameters: Vitamin C (Ascorbic Acid) concentration, moisture content, microbial load (TPC, Yeast & Mold), heavy metals, and color. Ensure it meets all food-grade specifications. |
| 9 | Packaging | Filling & Sealing | Package the powder immediately into air-tight, multi-layered, light-proof packaging (e.g., foil-lined bags) to protect against moisture, light, and oxygen. Nitrogen flushing may be used to extend shelf life. |
| 10 | Storage & Dispatch | Warehousing | Store the finished product in a cool, dry, and dark environment to maintain potency and prevent degradation. Monitor and log storage conditions. |
Technical Specifications
| Solubility | Water-soluble |
| Storage Conditions | Store cool, dry place ≤25 °C, protect from light and moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
nutritional supplements
food colorant
cosmetic formulations
Mechanism of action:
| Parameter | Acerola Cherry Powder |
|---|---|
| Functional Category | Antioxidant; Curing Accelerator; Dough Conditioner; Natural Color Stabilizer |
| Key Ingredients | Natural Ascorbic Acid (Vitamin C); Bioflavonoids; Malic Acid |
| Mechanism of Action | Acts as a potent reducing agent, donating electrons to scavenge free radicals and inhibit oxidative degradation of lipids and pigments. In cured meats, accelerates the reduction of nitrite to nitric oxide for stable color formation. In baking, it oxidizes sulfhydryl groups in gluten, forming disulfide bonds that strengthen the gluten network structure. |
| Application Effect in Product | Inhibits oxidative rancidity and browning to extend shelf life in beverages, fruits, and fats. Accelerates and stabilizes color in cured meat products. Improves dough strength, gas retention, and volume in baked goods. Provides a clean-label source of Vitamin C for fortification. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Acerola Cherry Powder | Natural Vitamin C Powder | Very high in natural Vitamin C; contains bioflavonoids, carotenoids, and other antioxidants. | Well-balanced potency with a pleasant, tart taste. Whole-food source with synergistic nutrients. | Less potent than Camu Camu or pure Ascorbic Acid. More expensive than synthetic forms. | Daily immune support, adding to smoothies, natural food-based supplementation. | For a high-potency, great-tasting, whole-food Vitamin C source with beneficial co-factors. |
| Camu Camu Powder | Natural Vitamin C Powder | Among the highest concentrations of natural Vitamin C of any known plant; rich in flavonoids. | Unmatched natural Vitamin C potency. Potent antioxidant profile. | Extremely sour and astringent taste. Can be more expensive than acerola. | Maximum potency natural C for therapeutic use or for those who can tolerate the strong flavor. | When the absolute highest concentration of food-based Vitamin C is the primary goal. |
| Rose Hips Powder | Natural Vitamin C Powder | High in Vitamin C, antioxidants, and unique compounds like galactolipids. | Milder flavor than other fruit powders. Offers potential anti-inflammatory benefits for joints. | Lower Vitamin C concentration than acerola or camu camu. Powder can have a gritty texture. | Immune support combined with joint health focus; often used in teas and infusions. | For a gentle, natural Vitamin C source with added anti-inflammatory properties. |
| Ascorbic Acid | Synthetic Vitamin C | Pure, isolated Vitamin C. The most common and studied form of the vitamin. | Highest concentration by weight. Very inexpensive and easy to dose accurately. | Lacks natural co-factors found in whole foods. Can cause digestive upset due to its acidity. | Budget-conscious users or those needing very high, precise doses for specific protocols. | For the most cost-effective, high-potency option where natural co-factors are not a priority. |
| Liposomal Vitamin C | Enhanced Absorption Vitamin C | Vitamin C (usually ascorbic acid) encapsulated in phospholipids to increase bioavailability. | Superior absorption into cells. Minimizes digestive distress, even at very high doses. | Significantly more expensive. Usually sold as a liquid or in capsules, not a versatile powder. | High-dose therapy for individuals with absorption issues or sensitive digestive systems. | For maximum bioavailability and to avoid the digestive side effects of high-dose Vitamin C. |
| Ester-C (Calcium Ascorbate) | Buffered Vitamin C | A patented, pH-neutral (non-acidic) form of Vitamin C bound with calcium. | Gentle on the stomach. Marketed as being retained longer in the body than ascorbic acid. | More expensive than ascorbic acid. Less potent by weight due to the presence of calcium. | Daily supplementation for individuals with sensitive stomachs or acid reflux issues. | When a non-acidic, stomach-friendly form of Vitamin C is required. |
Technical Documents
Available Documentation
Specification sheet & COA available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications