Purple Sweet Potato Powder
Fruit & Vegetable Powders
Colorants
Flavoring Agents
$6.37 ~ $9.55
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Purple Sweet Potato Powder?
Purple Sweet Potato Powder is a finely milled ingredient derived from dried purple sweet potatoes, used primarily as a vibrant, anthocyanin-rich natural food colorant and functional ingredient in baked goods, beverages, and instant food mixes.
How is Purple Sweet Potato Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receiving and inspecting fresh purple sweet potatoes. | Control Point: Check for maturity, uniform deep purple color, and freedom from pests, rot, or physical damage. Note: The quality of the raw material directly dictates the final powder's color intensity and nutritional value. |
| 2 | Washing & Cleaning | Washing the potatoes in a rotary or brush washer to remove soil, debris, and surface contaminants. | Control Point: Use clean, potable water. Note: Thorough cleaning is critical to reduce microbial load and prevent a gritty texture in the final product. |
| 3 | Peeling | Removing the outer skin of the potatoes using mechanical abrasion or steam peeling. | Control Point: Ensure complete removal of the skin with minimal loss of the purple flesh. Note: Incomplete peeling can introduce off-colors and undesirable flavors into the powder. |
| 4 | Slicing | Cutting the peeled potatoes into uniform thin slices (typically 3-5 mm). | Control Point: Slice thickness. Note: Uniformity is key for consistent and efficient drying. Uneven slices will result in a mix of burnt and under-dried chips. |
| 5 | Color Protection (Blanching) | Briefly treating the slices with hot water or a food-grade acidic solution (e.g., citric acid). | Control Point: Water temperature (85-95°C) and immersion time (1-3 minutes). Note: This step inactivates enzymes that cause browning and helps stabilize the vibrant purple anthocyanin pigments. |
| 6 | Dehydration | Drying the treated slices in a hot air dryer, vacuum dryer, or freeze dryer until brittle. | Control Point: Drying temperature (55-65°C) and final moisture content. Note: Low-temperature drying is crucial to preserve color and nutrients. Final moisture must be below 7% for shelf stability. |
| 7 | Milling & Pulverizing | Grinding the dried sweet potato chips into a fine powder using a hammer mill or pulverizer. | Control Point: Desired particle size (mesh size, e.g., 80-120 mesh). Note: A cooling system may be used during milling to prevent heat damage to the sensitive pigments and nutrients. |
| 8 | Sieving & Metal Detection | Sifting the powder to ensure uniform fineness and passing it through a metal detector or magnetic separator. | Control Point: Sieve mesh size and sensitivity of the metal detector. Note: This is a critical food safety step to remove any potential foreign metal contaminants from the machinery. |
| 9 | Quality Control Analysis | Sampling and testing the final powder for key parameters. | Control Point: Test for moisture, color, particle size, and microbiological counts (TPC, yeast, mold). Note: Ensures the product meets all safety and quality specifications before packaging. |
| 10 | Packaging & Storage | Filling the finished powder into airtight, moisture-proof, and light-resistant packaging. | Control Point: Integrity of the package seal and storage conditions. Note: Use food-grade packaging and store in a cool, dry, and dark place to protect the powder from moisture, light, and oxidation. |
Technical Specifications
| Solubility | Water-dispersible |
| Storage Conditions | Store in cool, dry place ≤25 °C, protect from light and moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
bakery
confectionery
dairy
nutritional supplements
cosmetics
Mechanism of action:
| Parameter | Purple Sweet Potato Powder |
|---|---|
| Functional Category | Natural Colorant; Antioxidant; Functional Food Ingredient |
| Key Ingredients | Anthocyanins (primarily Peonidin and Cyanidin glucosides); Phenolic Acids; Dietary Fiber; Beta-Carotene |
| Mechanism of Action | Anthocyanin pigments, which are water-soluble flavonoids, absorb light in the green-yellow spectrum, reflecting purple, red, and blue hues. The final color is pH-dependent: shifting towards red in acidic conditions (pH < 3), stable purple in neutral conditions, and blue/green in alkaline conditions (pH > 7). As antioxidants, these compounds neutralize free radicals via hydrogen atom donation, which can inhibit lipid oxidation in food systems. |
| Application Effect in Product | Imparts a vibrant, stable purple-to-red color as a natural alternative to synthetic dyes. Increases the nutritional value by adding antioxidants and fiber. Can contribute to a mild, sweet, earthy flavor profile. May slightly increase viscosity due to fiber content. Enhances visual appeal and supports clean-label product positioning in beverages, baked goods, dairy, and confectionery. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Purple Sweet Potato Powder | Natural Food Colorant / Superfood Powder | Vibrant, stable magenta-purple color; high in anthocyanins; mild, slightly sweet, earthy flavor. | Very stable color in baking and cooking; flavor is subtle and does not overpower other ingredients. | Flavor can be starchy if used in high concentration; color is less intense than some berry powders. | Baking (bread, cakes), noodles, lattes, frosting, smoothies. | For a reliable, heat-stable purple color with a neutral flavor profile suitable for a wide range of recipes. |
| Ube Powder (Purple Yam) | Natural Food Colorant / Flavoring | Deep violet color; distinct nutty, vanilla-like flavor profile. | Provides both color and a unique, desirable flavor that is central to many desserts. | Its strong flavor is not versatile and can clash with other ingredients; often more expensive. | Traditional desserts (Ube Halaya), ice cream, pastries, cakes, cheesecakes. | When you want the characteristic nutty and sweet flavor of ube as well as its deep violet color. |
| Butterfly Pea Flower Powder | Natural Food Colorant / Herbal Tea | Deep blue color that turns purple/pink with the addition of acid (e.g., lemon juice). | Creates a magical color-changing effect; flavor is very mild and tea-like, almost unnoticeable. | Color is highly pH-sensitive and not stable in most baked goods; base color is blue, not purple. | Color-changing beverages (lemonades, cocktails), teas, no-bake desserts, jellies. | For its unique and dramatic color-changing ability, especially in drinks. |
| Beetroot Powder | Natural Food Colorant / Nutritional Supplement | Provides an intense pink to deep red color; distinct earthy flavor; rich in nitrates. | Extremely potent and stable color; widely available and valued for its nutritional benefits. | Strong earthy flavor can be difficult to mask in delicate recipes; provides a red/pink, not purple, hue. | Red velvet cakes, pink pasta, smoothies, health drinks, sauces. | For a vibrant and stable red or pink color when its earthy flavor is acceptable or desired. |
| Acai Powder | Superfood Powder / Food Colorant | Deep, dark purple color; strong flavor profile of berries and a hint of chocolate. | Excellent nutritional profile (high in antioxidants and healthy fats); adds significant flavor. | The dominant berry flavor limits its use as a simple colorant; color can be a muted, brownish-purple. | Smoothie bowls, smoothies, energy bars, breakfast bowls, raw desserts. | Primarily for its nutritional benefits and distinct berry flavor, with color as a secondary attribute. |
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