Peach Juice Powder
Fruit & Vegetable Powders
Flavoring Agents
Colorants
84012-34-0
$9.29 ~ $13.93
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Peach Juice Powder?
This product is spray-dried peach juice concentrate, used to provide authentic peach flavor, color, and aroma primarily in dry drink mixes, confectionary, and nutritional supplements.
How is Peach Juice Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Inspecting and accepting fresh, ripe peaches. | Check for optimal ripeness (Brix level), color, and firmness. Reject any fruit with mold, rot, or significant bruising. Verify supplier documentation for pesticide residue compliance. |
| 2 | Preparation | Washing, sorting, and rinsing the peaches. | Use potable, sanitized water to remove dirt and surface microbes. Perform manual or optical sorting to remove any remaining defective fruit, leaves, or foreign material. |
| 3 | Preparation | Peeling and pitting (destoning) the fruit. | Critical to completely remove all pit fragments, which can damage equipment and are a safety hazard. This step ensures a smooth final product texture. |
| 4 | Juice Extraction | Crushing the peach flesh and pressing to extract juice. | Equipment (e.g., screw press, pulper finisher) is calibrated to maximize juice yield while minimizing the extraction of bitter compounds from any remaining skin or pit material. |
| 5 | Juice Treatment | Filtering or centrifuging the raw juice to achieve desired clarity. | Removes coarse solids like pulp and seeds. The level of clarification is a product specification. Monitor juice pH and Brix (sugar content) at this stage. |
| 6 | Pasteurization | Heating the juice using a High-Temperature, Short-Time (HTST) process. | Typical parameters are 85-95°C for 15-30 seconds. This step is a critical control point for eliminating pathogens and deactivating enzymes that cause browning and flavor degradation. |
| 7 | Carrier Addition & Homogenization | Mixing the juice with a carrier agent (e.g., maltodextrin). | The carrier prevents stickiness and aids in powder formation during drying. The ratio of juice solids to carrier is a key formulation parameter. The mixture is homogenized to ensure uniformity. |
| 8 | Spray Drying | Atomizing the liquid feed into a stream of hot air to evaporate water instantly. | This is the core conversion step. Closely control inlet air temperature (160-190°C) and outlet air temperature (80-100°C) to achieve the target moisture content without degrading color or flavor. |
| 9 | Post-Processing | Cooling and sieving the powder. | Powder is cooled immediately on a vibrating fluid bed or cooling conveyor to prevent clumping. Sieving ensures a uniform, free-flowing particle size and removes any oversized agglomerates. |
| 10 | Final Quality Control | Testing samples of the finished powder against specifications. | Key parameters include: moisture content (typically < 5%), water activity (aw), solubility, bulk density, color, flavor, and microbiological safety (TPC, Yeast & Mold). |
| 11 | Packaging | Filling the powder into airtight, moisture-proof packaging. | Use high-barrier packaging (e.g., foil-lined bags or drums). Optional nitrogen flushing displaces oxygen to prevent oxidation and extend shelf life. Verify seal integrity and net weight. |
Technical Specifications
| CAS Number | 84012-34-0 |
| Solubility | Water-soluble (≥99%) |
| Storage Conditions | Store cool, dry ≤25 °C, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
bakery
dairy
candies
baby foods
nutritional supplements
Mechanism of action:
| Parameter | Peach Juice Powder |
|---|---|
| Functional Category | Flavoring Agent; Colorant; Nutritional Supplement; Bulking Agent |
| Key Ingredients | Dehydrated Peach Solids; Maltodextrin (as carrier/drying aid); Citric Acid (for tartness/preservation); Anti-caking agent (e.g., Silicon Dioxide) |
| Mechanism of Action | The powder consists of concentrated, spray-dried fruit solids. Upon rehydration, it releases soluble flavor compounds (esters, lactones), organic acids, and sugars that interact with taste and olfactory receptors. Natural pigments (carotenoids) are dispersed, providing color. The carrier (maltodextrin) ensures solubility, standardized flavor intensity, and free-flowing properties. |
| Application Effect in Product | Imparts a characteristic natural peach flavor, aroma, and color to dry mixes, beverages, confections, and dairy products. Increases total solids content and can contribute to mouthfeel and sweetness. Provides a clean label declaration of fruit components. Standardizes flavor and color across production batches. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Peach Juice Powder | Dehydrated Fruit Juice Powder | Made from spray-dried or freeze-dried peach juice; water-soluble; retains a delicate, sweet aroma. | Subtle, floral, and sweet flavor profile; widely associated with freshness; good source of Vitamins A & C. | Flavor can be less intense and easily overpowered by stronger ingredients; less acidic than citrus types. | Flavored teas, smoothies, yogurts, desserts, baby food, nutritional supplements. | For a delicate, aromatic fruit flavor that is less common than berry or citrus, ideal for sophisticated or subtle recipes. |
| Mango Juice Powder | Dehydrated Fruit Juice Powder | Derived from mango juice; strong tropical flavor and aroma; typically vibrant yellow-orange color. | Bold, distinctly sweet tropical flavor; high in Vitamins A & C; pairs well with other tropical notes. | Flavor can be very dominant and may overpower other ingredients; some variants can have a fibrous texture. | Tropical beverages, ice creams, sauces, marinades, confectionary, protein powders. | For a strong, sweet, and unmistakably tropical flavor that stands out in a product. |
| Orange Juice Powder | Dehydrated Citrus Juice Powder | Made from spray-dried orange juice; classic sweet and tangy flavor; high in Vitamin C. | Universally recognized and popular flavor; balanced sweetness and acidity; versatile for sweet or savory use. | Flavor is very common and lacks novelty; quality and intensity can vary significantly by manufacturer. | Instant drink mixes, baked goods, seasoning blends, vitamin supplements, marinades. | For a classic, widely appealing citrus taste with a reliable balance of sweet and tart. |
| Strawberry Juice Powder | Dehydrated Berry Juice Powder | Made from strawberry juice; provides sweet berry flavor and natural pink/red color. | Adds natural color to products; very popular flavor in dairy and desserts; good source of antioxidants. | Flavor can be less potent than artificial alternatives; natural color may fade with heat or light exposure. | Milkshakes, yogurts, cake mixes, icings, smoothies, confectionary. | For a popular sweet berry flavor combined with natural coloring properties, especially for dairy and desserts. |
| Pineapple Juice Powder | Dehydrated Fruit Juice Powder | Made from pineapple juice; contains the enzyme bromelain; distinct sweet-tart tropical flavor. | Unique tangy and sweet profile; bromelain acts as a natural meat tenderizer; strong, recognizable aroma. | The bromelain enzyme can interfere with gelatin setting; more acidic than many other fruit powders. | Dry rubs for meat, cocktail mixes, marinades, tropical drinks, sweet and sour sauces. | For a sharp, tangy tropical flavor and applications where its enzymatic properties are a benefit, such as marinades. |
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