Spray Dried Sour Acerola Cherry Fruit Extract Powder Bulk Natural Red Vitamin C Source

Product Overview

This product is a high-purity, naturally derived powder made from the fruit extract of sour acerola cherry (Malpighia emarginata). It is produced through a spray drying process, which preserves the natural vitamin C content and results in a stable, free-flowing powder suitable for bulk use in food, beverage, and dietary supplement applications.

The extract is characterized by its deep red color, intense natural flavor, and exceptionally high levels of ascorbic acid (vitamin C), typically ranging from 80% to 95% of the total vitamin C content in the raw fruit. It is considered one of the richest natural sources of vitamin C available in the fruit powder category.

Key Characteristics

• High vitamin C content (up to 95% ascorbic acid on a dry weight basis)
• Naturally derived, no synthetic additives or preservatives
• Free-flowing, fine powder with excellent solubility in water
• Deep red color, indicating high anthocyanin and vitamin C content
• Low moisture content (typically 3–5%) to ensure stability and shelf life
• Neutral pH (slightly acidic, around 4.0–5.0), suitable for a wide range of formulations

Harvesting and Production Process

Acerola cherries are typically harvested in the tropical regions of Central and South America, where the climate supports optimal fruit development. The fruit is picked at peak ripeness to ensure maximum vitamin C content.

The processing begins with careful selection and washing of the fruit. The pulp is then extracted using mechanical juicing or cold pressing to preserve nutrients. The juice is concentrated through evaporation and then subjected to spray drying, where it is atomized into fine droplets and dried rapidly in a hot air chamber. This process results in a fine, stable powder that retains the natural color, flavor, and vitamin C content.

Modern production facilities use controlled temperature and humidity conditions to minimize nutrient degradation and ensure consistent quality.

Common Varieties and Grades

While sour acerola is the primary variety used, the extract is typically categorized by purity and processing standards:

• Grade A: Highest purity, minimal impurities, consistent color and vitamin C content; ideal for premium food and supplement applications.
• Grade B: Slightly lower purity, suitable for general use in bulk food formulations where cost is a factor.

Grading is based on color intensity, moisture content, particle size, and vitamin C retention.

Nutritional and Technical Properties

Per 100 grams of dry extract:

• Ascorbic acid: 80–95 g
• Anthocyanins: 100–300 mg
• Carotenoids: 10–50 mg
• Protein: 0.5–1.5 g
• Fiber: 1–2 g

The high antioxidant capacity of acerola extract contributes to its use in functional foods and health supplements aimed at boosting immunity and reducing oxidative stress.

Common Applications

This powder is widely used in a variety of industries:

• Fortification of beverages (juices, teas, sports drinks)
• Supplement formulations (capsules, tablets, powders)
• Functional foods (yogurts, cereals, baked goods)
• Health and wellness products (vitamin C gels, topical serums)
• Animal feed additives to support immune health

Its natural origin and high bioavailability make it a preferred ingredient in clean-label and organic product lines.

Quality and Grading Standards

Quality is assessed using international standards such as ISO 22000 (food safety), HACCP, and Codex Alimentarius guidelines. Key quality parameters include:

• Vitamin C content (measured via titration or HPLC)
• Moisture content (≤5%)
• Color (measured using CIE L*a*b* system)
• Microbial load (bacteria, yeast, mold)
• Particle size distribution and flowability

Third-party testing and batch certification are often required for export markets and regulatory compliance.

Typical Packaging and Export Context

The product is commonly packaged in bulk in 25 kg, 50 kg, or 100 kg bags, with options for sealed or unsealed packaging depending on the buyer’s needs. Packaging materials are typically food-grade polyethylene or aluminum foil-lined bags to protect against moisture and light.

It is exported globally to regions with high demand for natural vitamin C sources, including North America, Europe, Asia-Pacific, and the Middle East. Trade is often conducted through international food ingredient distributors and food processing companies.