Blackberry Juice Powder
Fruit & Vegetable Powders
Flavoring Agents
Colorants
84787-69-9
$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 Blackberry Juice Powder?
This dehydrated form of concentrated blackberry juice is used primarily as a natural flavor and color enhancer in beverages, confectionery, and various nutritional food formulations.
How is Blackberry Juice Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receive and inspect fresh or frozen blackberries. | Quality Check: Assess for ripeness, color, mold, and foreign matter. Only A-grade fruit is accepted. Traceability is ensured by logging supplier and batch details. |
| 2 | Preparation | Wash blackberries thoroughly in potable water and sort them to remove any defective fruit. | Hygiene: Water must be clean to remove surface contaminants. Visual sorting is critical to prevent off-flavors and ensure consistent quality in the final product. |
| 3 | Juice Extraction | Crush the berries and then press the resulting pulp to separate the juice from the solids (pomace). | Use stainless steel equipment. Control pressing pressure to maximize yield without extracting bitter compounds from seeds. Target Brix and pH levels are monitored. |
| 4 | Refining & Pasteurization | Filter the juice for clarity, then heat-treat it (HTST Pasteurization) to eliminate microbes. | Critical Control Point (CCP): Pasteurization temperature and time (e.g., 85-95°C for 15-30 seconds) must be precisely controlled to ensure microbiological safety while preserving nutrients and flavor. |
| 5 | Pre-Drying Preparation | Mix the liquid juice concentrate with a carrier agent, such as maltodextrin, and homogenize the slurry. | The carrier improves drying efficiency and powder stability. The ratio of juice solids to carrier is a key parameter affecting powder properties like solubility and hygroscopicity. |
| 6 | Spray Drying | Atomize the juice slurry into a chamber of hot air, instantly evaporating the water to form a powder. | Critical Control Point (CCP): Inlet/outlet air temperature, feed rate, and pressure are tightly regulated. This determines the final moisture content, particle size, and bulk density of the powder. |
| 7 | Finishing & Sieving | Cool the powder and pass it through a sieve or screen to achieve a uniform particle size and remove clumps. | A metal detector or magnets are used at this stage to remove any potential metal contaminants. The powder must meet final specifications for flowability and appearance. |
| 8 | Quality Control & Packaging | Test the final powder for quality parameters and then pack it into moisture-proof, airtight containers. | Final Release Testing: Check for moisture, color, taste, solubility, and microbiological safety. Packaging is often nitrogen-flushed to prevent oxidation and extend shelf life. |
Technical Specifications
| CAS Number | 84787-69-9 |
| Solubility | Water-soluble |
| Storage Conditions | Store in cool, dry place ≤25 °C, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
food colorants
nutraceuticals
functional foods
cosmetics
Mechanism of action:
| Parameter | Blackberry Juice Powder |
|---|---|
| Functional Category | Natural Flavoring Agent; Colorant; Nutritional Supplement |
| Key Ingredients | Anthocyanins (e.g., cyanidin-3-glucoside); Organic Acids (Citric, Malic); Flavonoids; Natural Fruit Sugars; Vitamin C |
| Mechanism of Action | Provides sensory perception via interaction of volatile and non-volatile organic compounds with taste/olfactory receptors. Imparts color through the chromophoric properties of anthocyanin pigments, which absorb specific light wavelengths. Contributes antioxidant capacity by donating hydrogen atoms from phenolic hydroxyl groups to neutralize free radicals. |
| Application Effect in Product | Delivers a characteristic sweet-tart blackberry flavor and aroma. Imparts a natural red, purple, or blue hue depending on application pH. Enhances nutritional value (e.g., Vitamin C, antioxidants). Supports clean-label declarations by replacing artificial colors and flavors. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Blackberry Juice Powder | Fruit Powder Supplement | Rich in Vitamin C, Vitamin K, manganese, and anthocyanins. Typically freeze-dried. | Balanced nutritional profile; high in Vitamin K. Versatile, rich berry flavor. | Antioxidant levels may be lower than acai or maqui. Can have a grittier texture if not from pure juice. | Daily smoothies, yogurt, oatmeal, baking, and general nutritional enhancement. | For a familiar flavor with a strong, well-rounded mix of vitamins and antioxidants. |
| Acai Berry Powder | Fruit Powder Supplement | Very high in anthocyanins, contains healthy omega fatty acids, low in sugar. | Exceptionally high antioxidant content (ORAC value). Unique inclusion of healthy fats. | Earthy, sometimes polarizing flavor. Higher cost and can spoil faster due to fat content. | Traditional acai bowls, high-potency smoothies, and energy-boosting supplements. | To maximize antioxidant and healthy fat intake when its unique flavor is preferred. |
| Blueberry Powder | Fruit Powder Supplement | Good source of Vitamin C, Vitamin K, and anthocyanins. Milder flavor. | Widely available and generally more affordable. Familiar, sweet, and mild taste. | Lower antioxidant concentration compared to darker berries like blackberry or maqui. | Everyday use in cereals, pancakes, muffins, and smoothies for a gentle health boost. | For a cost-effective, versatile powder with a universally liked flavor. |
| Raspberry Powder | Fruit Powder Supplement | High in dietary fiber, Vitamin C, and ellagic acid. Distinct tart flavor. | Excellent source of fiber. Its tartness is a desirable culinary attribute for certain recipes. | Pronounced tartness can be unsuitable for applications requiring sweetness. | Desserts, sauces, salad dressings, and flavoring water or teas where tartness is desired. | For its unique tangy flavor in culinary creations and its high fiber content. |
| Maqui Berry Powder | Fruit Powder Supplement | Extremely high concentration of delphinidins, a potent class of anthocyanins. | Considered one of the highest-potency antioxidant fruits. Strong anti-inflammatory properties. | Often the most expensive option and less widely available. Less familiar flavor profile. | High-performance wellness shakes, recovery drinks, and supplement capsules for maximum effect. | For the highest possible antioxidant potency, specifically for anti-inflammatory goals. |
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