Grape Powder
Fruit & Vegetable Powders
Flavoring Agents
Colorants
7228-78-6
$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 Grape Powder?
Grape Powder is a concentrated food ingredient made from dehydrated and milled grapes, commonly utilized to provide natural flavor, color, and mild sweetness in beverages, supplements, and confectionery products.
How is Grape Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receive and inspect fresh, ripe grapes. | Grapes must be of the correct variety, free from mold, pests, and damage. Key checks include Brix level (sugar content) and overall maturity. |
| 2 | Cleaning & Preparation | Wash grapes thoroughly in potable water and sort them. | Washing removes dirt and surface residues. Sorting eliminates unripe, overripe, or damaged fruit, ensuring consistent quality. |
| 3 | Juice Extraction | Destem and crush the grapes to create a pulp (must). | Stems must be fully removed to prevent bitterness. The crushing process is controlled to release juice without breaking seeds, which can impart off-flavors. |
| 4 | Filtration & Clarification | Filter the grape must to remove skins, seeds, and other solids. | Produces a clear, clarified juice essential for efficient drying. Monitor juice turbidity and solids content. |
| 5 | Pasteurization | Heat the clarified juice using a High-Temperature Short-Time (HTST) process. | A critical food safety step to eliminate harmful microorganisms. Precise control of temperature and time (e.g., 75°C for 15 seconds) is essential. |
| 6 | Dehydration | Atomize the juice into a spray dryer, where hot air rapidly evaporates the water. | This is the core conversion step. Key parameters are inlet/outlet air temperature and feed rate. A carrier agent like maltodextrin is often added to prevent sticking and improve flow. |
| 7 | Finishing | Cool the powder and pass it through a vibrating sieve. | Cooling prevents the powder from clumping. Sieving ensures a uniform particle size and removes any oversized agglomerates. |
| 8 | Quality Assurance | Test the final powder for physical, chemical, and microbiological properties. | Final checks must confirm specifications are met, including moisture content (<5%), solubility, color, flavor, and microbial counts. |
| 9 | Packaging | Fill the finished grape powder into airtight, moisture-proof containers. | Packaging must protect the hygroscopic powder from moisture, light, and oxygen. The environment should have low humidity. Nitrogen flushing may be used to extend shelf life. |
Technical Specifications
| CAS Number | 7228-78-6 |
| Solubility | Water‑soluble |
| Storage Conditions | Store cool dry ≤25 °C, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
bakery
nutritional supplements
cosmetics
animal feed
Mechanism of action:
| Parameter | Grape Powder |
|---|---|
| Functional Category | Natural Colorant; Flavoring Agent; Antioxidant System |
| Key Ingredients | Anthocyanins (e.g., malvidin-3-glucoside); Polyphenols (e.g., proanthocyanidins, catechins, resveratrol); Organic Acids (tartaric, malic); Natural Fruit Sugars |
| Mechanism of Action | Anthocyanin pigments impart red-to-purple color based on concentration and pH. Polyphenolic compounds act as free radical scavengers by donating hydrogen atoms, terminating oxidative chain reactions that cause rancidity and color degradation. Volatile and non-volatile compounds provide characteristic grape aroma and flavor, while organic acids contribute tartness. |
| Application Effect in Product | Provides a stable red, purple, or blue hue in beverages, confections, and yogurts. Adds authentic grape flavor and aroma. Inhibits lipid oxidation to extend shelf life and preserve sensory quality in baked goods or meat products. Enhances nutritional value by contributing natural antioxidants. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Grape Powder | Fruit Powder Supplement | Made from grape skin, seeds, and pulp; source of resveratrol, proanthocyanidins, and polyphenols. | Good source of resveratrol; often more affordable than exotic berry powders; familiar, mild flavor. | Antioxidant concentration can be lower than superfruits like acai or maqui; less intense color. | Adding antioxidants to smoothies, yogurt, baked goods; natural food coloring; supplement formulations. | For a cost-effective antioxidant boost with a focus on resveratrol and a versatile, mild taste. |
| Acai Powder | Superfruit Powder | Freeze-dried acai berries; high in anthocyanins, healthy fats (omega-3, 6, 9), and fiber. | Extremely high antioxidant capacity; contains healthy fats; unique earthy-berry flavor. | Significantly more expensive; can have a slightly gritty texture if not finely milled. | Acai bowls, high-potency smoothies, energy bars, health-focused desserts. | For maximum antioxidant content, healthy fats, and creating authentic acai bowls. |
| Blueberry Powder | Fruit Powder Supplement | Made from dried blueberries; rich in anthocyanins, flavonoids, and vitamin K. | Widely available; well-researched for cognitive and vision benefits; pleasant, sweet-tart flavor. | Antioxidant levels are high but often lower than acai or maqui; lower in resveratrol than grape powder. | Smoothies, oatmeal, baking (muffins, pancakes), natural purple food coloring for frostings. | For its specific cognitive health benefits, wide availability, and universally liked flavor. |
| Maqui Berry Powder | Superfruit Powder | Freeze-dried Patagonian maqui berries; exceptionally high in delphinidins (a type of anthocyanin). | Among the highest known antioxidant contents of any fruit; potent anti-inflammatory properties. | Very expensive and less common; flavor is intensely tart which may not be suitable for all applications. | High-potency functional beverages, anti-inflammatory supplement blends, intensive antioxidant smoothies. | When seeking the highest possible concentration of anthocyanin antioxidants for therapeutic purposes. |
| Pomegranate Powder | Fruit Powder Supplement | Made from pomegranate arils or whole fruit; high in punicalagins, ellagic acid, and vitamin C. | Unique antioxidant profile (punicalagins) linked to cardiovascular health; distinct sweet-tart flavor. | Can have an astringent aftertaste; benefits are tied to specific compounds not found in other berries. | Flavoring beverages, teas, and marinades; supplements for cardiovascular support; adding a tangy flavor to yogurt. | For its unique punicalagin antioxidants and their targeted benefits for heart and circulatory health. |
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