Red Bean Powder
Fruit & Vegetable Powders
$4.97 ~ $7.46
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Red Bean Powder?
Red Bean Powder, derived from finely milled adzuki beans, serves as a natural flavorant, colorant, and base ingredient widely incorporated into beverages, pastries, and traditional East Asian desserts.
How is Red Bean Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Inspect and accept dried red beans (Adzuki). | Control Point: Check for foreign matter, insect damage, mold, and moisture content. Note: Only high-quality, whole, and clean beans that meet predefined specifications are accepted. |
| 2 | Cleaning & Washing | Mechanically clean and wash the beans to remove dust, stones, and other impurities. | Control Point: Water must be potable and at an appropriate temperature. Note: Thorough washing is critical to ensure the removal of all surface contaminants before further processing. |
| 3 | Cooking / Steaming | Cook the cleaned beans using pressurized steam or boiling until they are fully softened. | Control Point: Monitor cooking time, temperature, and pressure to ensure beans are cooked evenly to the core. Note: This step is crucial for starch gelatinization, which impacts digestibility and final texture. |
| 4 | Drying | Dry the cooked beans using methods like hot air drying or freeze-drying. | Control Point: The final moisture content must be reduced to a specific low level (e.g., below 7%). Note: This is a critical control point to ensure product stability and prevent microbial growth. Avoid scorching. |
| 5 | Coarse Crushing | Break down the dried beans into smaller, more manageable pieces. | Control Point: Check the size of the crushed granules. Note: This intermediate step facilitates a more efficient and uniform fine grinding process. |
| 6 | Fine Milling / Pulverizing | Grind the crushed beans into a fine powder using a pulverizer or mill. | Control Point: The desired particle size (mesh size) must be achieved. Note: Temperature must be controlled during milling to prevent overheating, which can degrade the flavor and nutritional quality of the powder. |
| 7 | Sieving / Sifting | Pass the milled powder through a fine mesh sieve. | Control Point: Sieve integrity and mesh size. Note: This step ensures a uniform, fine texture and removes any oversized particles or clumps, resulting in a smooth final product. |
| 8 | Final Quality Testing | Sample and test the finished powder for key parameters. | Control Point: Test for moisture, particle size, color, taste, aroma, and microbiological limits. Note: The batch must pass all quality and food safety specifications before being cleared for packaging. |
| 9 | Packaging | Fill the approved red bean powder into food-grade, airtight packaging material. | Control Point: Verify package integrity, seal strength, and net weight accuracy. Note: Proper, airtight packaging is essential to protect the powder from moisture, oxygen, and contaminants, thereby preserving its shelf life. |
| 10 | Storage & Distribution | Store the finished product in a cool, dry, and clean warehouse before dispatch. | Control Point: Monitor and control warehouse temperature and humidity. Note: A First-In, First-Out (FIFO) system should be used to manage inventory and ensure product freshness. |
Technical Specifications
| Solubility | Dispersion, partially water-soluble |
| Storage Conditions | Store cool ≤25 °C, keep dry, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Functional foods
beverages
nutritional supplements
bakery
cosmetics
Mechanism of action:
| Parameter | Red Bean Powder |
|---|---|
| Functional Category | Natural Colorant; Flavoring Agent; Texturizer; Thickening Agent |
| Key Ingredients | Finely Milled Vigna angularis (Adzuki Bean); Starch (Amylose, Amylopectin); Proteins; Natural Anthocyanin Pigments |
| Mechanism of Action | Starch granules absorb water and swell upon heating (gelatinization), increasing system viscosity. Proteins contribute to water binding and structure. Inherent anthocyanin pigments provide color, while natural flavor compounds impart a sweet, beany profile. The fine particle size contributes to a smooth mouthfeel. |
| Application Effect in Product | Provides a natural reddish-brown hue and characteristic sweet flavor to baked goods, fillings, and beverages. Increases viscosity and body in pastes, soups, and desserts. Improves mouthfeel, creating a smoother and richer texture. Acts as a natural binder and water retention agent in doughs and batters. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Red Bean Powder | Legume Powder | Made from ground adzuki beans; high in fiber and protein; naturally earthy and slightly sweet flavor. | Naturally caffeine-free; provides a creamy texture and subtle sweetness; high in dietary fiber. | Flavor is milder than matcha or black sesame; can have a slightly gritty texture if not finely milled. | Lattes, smoothies, bubble tea, pastry fillings, traditional soups and desserts. | For a caffeine-free, high-fiber, and comforting earthy sweetness in drinks and baked goods. |
| Matcha Powder | Powdered Green Tea | Finely ground green tea leaves; contains caffeine and L-theanine; vibrant green color; distinct umami and vegetal taste. | Provides a unique "calm alertness"; strong, complex flavor; rich in antioxidants; visually striking color. | Contains caffeine; can be bitter if prepared incorrectly; high-quality grades are expensive. | Lattes, traditional tea ceremony, ice cream, cakes, smoothies, chocolates. | For an energizing effect, a bold umami flavor, and a vibrant green color in beverages and confections. |
| Taro Powder | Root Vegetable Powder | Made from ground taro root; sweet, nutty, vanilla-like flavor; naturally starchy; often has a light purple hue. | Unique and very popular flavor for milk teas; acts as a natural thickener, creating a creamy mouthfeel. | Many commercial powders contain added sugar, creamer, and artificial color; pure powder has a much subtler taste. | Bubble tea, milk teas, smoothies, ice cream, breads, and pastries. | For its distinctive sweet and nutty flavor, especially for creating the classic purple milk tea. |
| Black Sesame Powder | Seed Powder | Made from ground roasted black sesame seeds; rich, nutty, and toasty flavor; dark grey/black color. | Intense, deep roasted flavor; high in calcium and healthy fats; provides a dramatic, dark color. | Flavor can be overpowering if not balanced; higher fat content can lead to clumping. | Lattes, dessert soups, fillings for buns and mochi, porridge, ice cream coating. | For a strong, aromatic, and nutty taste and a striking visual appearance in desserts and drinks. |
| Kinako (Roasted Soybean Powder) | Legume Powder | Made from roasted and ground soybeans; nutty flavor reminiscent of peanut butter; high in plant-based protein. | Excellent source of protein; warm, roasted, and nutty flavor profile; very versatile as an ingredient or topping. | Can have a dry, powdery texture when used as a coating; distinct flavor is not a universal substitute. | Coating for desserts like mochi and dango; mixed into milk, yogurt, or smoothies; baking. | For a high-protein, nutty flavor boost, especially as a coating or mix-in for desserts and drinks. |
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