Black Bean Powder
Fruit & Vegetable Powders
$1.73 ~ $2.59
Food
Free sample from 100g(NF)
One unit of:Unknown
One unit of:Unknown
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Product Info
What is Black Bean Powder?
Black Bean Powder is a high-fiber, high-protein ingredient made from dried and finely ground black beans, utilized primarily as a gluten-free flour alternative, a natural thickening agent, or a nutritional additive in prepared foods and beverages.
How is Black Bean Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receive and inspect raw black beans. | Verify supplier documentation. Inspect for moisture content (<13%), foreign matter, mold, and insect damage. Reject non-conforming lots. |
| 2 | Cleaning & Sorting | Clean beans using de-stoners, air classifiers, and color sorters. | Critical Control Point (CCP). Ensure complete removal of stones, metal, and debris. Calibrate equipment to remove damaged or discolored beans. |
| 3 | Roasting | Roast the cleaned beans under controlled conditions. | CCP. This step is crucial for flavor development, color, and microbial reduction. Tightly control roasting temperature and time to achieve desired characteristics and avoid bitterness. |
| 4 | Cooling | Rapidly cool the roasted beans to halt the cooking process. | Use a clean, forced-air cooling system. Fast cooling prevents over-roasting and preserves the desired aroma and flavor profile. |
| 5 | Coarse Grinding | Crush the cooled beans into smaller, uniform pieces using a hammer mill. | This intermediate step improves the efficiency of the fine milling stage and prevents equipment overload. |
| 6 | Fine Milling (Pulverizing) | Grind the coarse material into a fine powder using a pulverizer or pin mill. | Monitor mill temperature to prevent nutrient and flavor degradation from heat. Control feed rate to achieve the target particle size. |
| 7 | Sieving & Sifting | Pass the powder through a vibrating sieve to ensure particle size uniformity. | CCP. Ensures a consistent, fine powder (e.g., 80-100 mesh). Removes any oversized particles. Regularly inspect sieve screens for integrity and cleanliness. |
| 8 | Final Quality Analysis | Sample and test the final powder against specifications. | Conduct tests for moisture content, particle size, color, aroma, and microbial load (TPC, Yeast & Mold). Product must be approved before packaging. |
| 9 | Packaging & Metal Detection | Weigh and pack the approved powder into food-grade, airtight packaging and pass through a metal detector. | CCP. Use packaging that protects against moisture, oxygen, and light. Verify package seal integrity and weight accuracy. The metal detector is a final safety check; calibrate it regularly. |
| 10 | Storage & Dispatch | Store the finished product in a controlled environment. | Store in a cool, dry, and clean warehouse away from strong odors and direct sunlight. Implement a First-In, First-Out (FIFO) stock rotation system. |
Technical Specifications
| Solubility | Water-soluble particulate |
| Storage Conditions | Store in cool, dry place ≤25 °C, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Functional foods
beverages
health supplements
cosmetics
Mechanism of action:
| Parameter | Black Bean Powder |
|---|---|
| Functional Category | Natural Colorant; Thickening Agent; Nutritional Enhancer; Texturizer |
| Key Ingredients | Resistant Starch; Plant Protein; Soluble & Insoluble Fiber; Anthocyanins |
| Mechanism of Action | Starch granules swell and gelatinize upon heating in the presence of water, binding free moisture and increasing viscosity. Dietary fibers contribute significant water-holding capacity, adding bulk and improving texture. Anthocyanin pigments provide natural, stable dark coloration. Plant proteins contribute to the overall structure and mouthfeel of the food matrix. |
| Application Effect in Product | Imparts a deep purple-to-black color in baked goods, pastas, and beverages. Increases viscosity and provides a smooth, rich texture in soups, sauces, and dips. Enhances nutritional profile by boosting fiber and plant-based protein content. Improves moisture retention and yield in gluten-free baking and plant-based meat analogs. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Black Bean Powder | Legume Powder / Flour | High protein, fiber, and anthocyanins (antioxidants); dark color; distinct earthy flavor. | Unique rich, savory flavor; high antioxidant content from the dark bean skins. | Strong flavor is not suitable for all recipes; dark color significantly alters appearance of foods. | Savory baking (brownies, breads), smoothies, thickening dark soups and sauces, veggie burgers. | For a nutritional boost with high antioxidants and a unique, earthy flavor in dark-colored or savory dishes. |
| Soybean Powder (Soy Flour) | Legume Powder / Flour | Very high in complete protein; contains isoflavones; mild, nutty flavor. | Highest protein content among peers, providing all essential amino acids; widely available. | Common allergen; can have a "beany" aftertaste if not roasted or processed correctly. | Protein enrichment for baking, smoothies, sauces; can function as a dairy or egg substitute. | To maximize plant-based protein intake with a complete amino acid profile. |
| Chickpea Powder (Gram Flour) | Legume Powder / Flour | Good source of protein and fiber; excellent binding properties; nutty flavor. | Superior natural binder, ideal for batters and vegan egg replacements; distinctive, well-regarded flavor. | Pronounced flavor that may not be suitable for sweet applications; lower protein than soy. | Batters for frying (pakoras), flatbreads (socca), vegan omelets, thickening curries. | When a strong binding agent is needed for savory cooking or for its traditional, nutty flavor. |
| Lentil Powder | Legume Powder / Flour | High in protein, fiber, and iron; mild, earthy flavor. | Milder flavor profile than black bean or chickpea, making it more versatile; excellent source of iron. | Less commonly available in retail stores compared to other legume flours. | Enriching soups and stews, gluten-free baking, savory crepes and pancakes. | For an iron-rich, high-protein powder with a relatively neutral taste for broad application. |
| Pea Protein Powder | Protein Isolate/Concentrate | Very high protein concentration (often 80%+); typically hypoallergenic; neutral flavor. | Highest protein-to-calorie ratio; generally free of common allergens like soy and gluten. | Lower in fiber and other micronutrients as it's a protein extract, not a whole food flour; can be gritty. | Protein shakes, smoothies, protein bars, fortifying foods without adding strong flavor. | For a focused, high-potency protein supplement, especially for those with allergies or seeking a neutral taste. |
Technical Documents
Available Documentation
Specification sheet and COA available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications