Black Currant Juice Powder
Fruit & Vegetable Powders
Flavoring Agents
Colorants
68606-81-5
$5.40 ~ $8.10
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Black Currant Juice Powder?
Black Currant Juice Powder is the concentrated and spray-dried essence of black currant juice, primarily utilized as a natural flavoring agent, colorant, and source of health-benefiting anthocyanins in beverages, supplements, and functional foods.
How is Black Currant Juice Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Fresh or frozen black currants are received, inspected, and sampled for quality analysis. | Control Point: Visual inspection for ripeness, color, mold, and foreign matter. Note: Berries must meet predefined specifications for sugar content (Brix) and acidity. |
| 2 | Washing & Sorting | Berries are thoroughly washed to remove dirt and debris, then sorted to eliminate unripe, damaged berries and other extraneous material. | Control Point: Water quality and sanitation. Note: Effective sorting is critical to ensure the quality and safety of the final juice. |
| 3 | Crushing & Milling | The cleaned black currants are crushed into a pulp (mash) to break the cell walls and prepare for juice extraction. | Control Point: Mill settings. Note: Proper crushing ensures maximum juice yield without excessively grinding seeds, which can release bitter compounds. |
| 4 | Enzymatic Treatment | Pectinase enzymes are added to the pulp and held at a specific temperature to break down pectin, which lowers viscosity and increases juice yield. | Control Point: Enzyme dosage, reaction temperature (typically 45-55°C), and time. Note: This step is vital for efficient pressing and achieving juice clarity. |
| 5 | Juice Pressing | The enzyme-treated mash is pressed using equipment like a belt press or screw press to separate the liquid juice from the solid pomace (skins, seeds, pulp). | Control Point: Pressing pressure and speed. Note: The goal is to maximize yield while minimizing the extraction of harsh tannins from the solids. |
| 6 | Clarification & Filtration | The raw juice undergoes centrifugation and/or filtration (e.g., ultrafiltration) to remove any remaining suspended solids and achieve a clear liquid. | Control Point: Juice turbidity and filter integrity. Note: This step is crucial for producing a stable concentrate that won't cause issues during spray drying. |
| 7 | Concentration | The clarified juice is concentrated by removing water under vacuum in a multi-stage evaporator. This increases the total solids content (Brix). | Control Point: Evaporation temperature and final Brix level. Note: Using low-temperature vacuum evaporation is essential to preserve heat-sensitive nutrients like Vitamin C and anthocyanins. |
| 8 | Blending & Homogenization | A carrier agent, such as maltodextrin, is blended into the juice concentrate. The mixture is then homogenized to create a stable, uniform emulsion. | Control Point: The ratio of juice solids to carrier solids. Note: The carrier prevents stickiness and aids in the drying process, directly impacting the final powder's properties. |
| 9 | Spray Drying | The homogenized liquid is atomized into a chamber of hot air. The water evaporates almost instantly, leaving behind a fine, dry powder. | Control Point: Inlet and outlet air temperatures, feed rate, and atomization pressure. Note: These are the most critical parameters influencing moisture content, particle size, and color of the powder. |
| 10 | Cooling & Sieving | The collected powder is cooled to ambient temperature and then sieved through a screen of a specific mesh size. | Control Point: Sieve mesh size. Note: Cooling prevents caking, while sieving ensures a uniform particle size and removes any oversized agglomerates. |
| 11 | Final Quality Control | The finished powder is sampled and tested for key physical, chemical, and microbiological parameters. | Control Point: Moisture content, water activity (aw), bulk density, solubility, microbial load, and color. Note: The batch must meet all final product specifications before release. |
| 12 | Packaging | The qualified powder is packed into multi-layer, moisture-proof, airtight bags or containers, often with nitrogen flushing to displace oxygen. | Control Point: Package seal integrity and fill weight accuracy. Note: Proper packaging is essential to protect the hygroscopic powder from moisture, light, and oxygen, ensuring its stability and shelf life. |
Technical Specifications
| CAS Number | 68606-81-5 |
| Solubility | Water‑soluble |
| Storage Conditions | Store cool (≤25 °C), dry, protected from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
food colorant
nutritional supplements
cosmetics
antimicrobial cosmetic preservative
Mechanism of action:
| Parameter | Black Currant Juice Powder |
|---|---|
| Functional Category | Colorant; Flavoring Agent; Antioxidant; Nutritional Fortifier |
| Key Ingredients | Anthocyanins (e.g., cyanidin-3-glucoside, delphinidin-3-rutinoside); Ascorbic Acid (Vitamin C); Organic Acids (e.g., Citric, Malic); Soluble Solids (sugars, fibers) |
| Mechanism of Action | Anthocyanin pigments impart a stable red-to-purple hue, dependent on pH; volatile organic compounds provide characteristic berry flavor and aroma; Ascorbic acid and polyphenols act as free-radical scavengers, inhibiting lipid oxidation; natural acids can lower pH, contributing to preservation and tartness. |
| Application Effect in Product | Provides natural color in beverages, confections, and dairy; imparts a distinct tart and fruity flavor profile; enhances nutritional value (Vitamin C); extends shelf life by reducing oxidative rancidity; improves color stability in light-sensitive products. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Black Currant Juice Powder | Fruit Juice Powder / Superfood | Very high in Vitamin C, anthocyanins, and Gamma-linolenic acid (GLA). Deep purple color. | Exceptional Vitamin C content (often surpasses citrus); unique tangy and musky flavor; contains anti-inflammatory GLA. | Flavor can be too intense or tart for some palettes; can be less common than blueberry powder. | Immunity-boosting drinks, flavoring yogurts and desserts, eye health support, natural food coloring. | For a top-tier source of Vitamin C with a unique, bold flavor and the added benefit of GLA. |
| Maqui Berry Powder | Superfood Berry Powder | Extremely high concentration of anthocyanin antioxidants (delphinidins). Deep purple color. | Often considered the highest in antioxidant content among berries; milder, less acidic flavor than black currant. | Lower in Vitamin C than black currant; typically one of the more expensive options. | Maximizing antioxidant intake in smoothies, bowls, and beverages. | When the primary goal is the absolute highest level of anthocyanin antioxidants. |
| Açai Powder | Superfood Berry Powder | Rich in antioxidants, healthy omega fatty acids, and fiber. Distinct earthy-berry flavor. | Provides healthy fats, which is rare for berry powders; synergistic with cacao/chocolate flavors. | Lower in Vitamin C; texture can be slightly gritty; flavor is less purely fruity and can be an acquired taste. | Classic açai bowls, smoothies where healthy fats are desired, energy bars. | For its unique flavor profile and the nutritional benefit of healthy fats. |
| Wild Blueberry Powder | Fruit Powder | Good source of antioxidants (anthocyanins), fiber. Classic sweet and tart blueberry flavor. | Familiar, widely-loved taste; generally more affordable and readily available; versatile for baking and cooking. | Lower antioxidant and Vitamin C concentration compared to black currant or maqui. | Everyday smoothies, baking (pancakes, muffins), flavoring oatmeal and cereals, general cognitive health support. | For a versatile, cost-effective powder with a familiar flavor suitable for daily use. |
| Elderberry Powder | Functional Food / Supplement Powder | High in flavonoids and anthocyanins; strongly associated with immune support. | Strong reputation and research for supporting immune function, especially against colds and flu. | Flavor is distinctly earthy and medicinal to some; primarily used as a targeted supplement rather than a general food ingredient. | Immune-support syrups, teas, lozenges, and functional beverages during cold season. | Specifically for targeted, seasonal immune system support. |
Technical Documents
Available Documentation
Specification, COA, challenge test report available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications