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Shaanxi Kaishi Biotechnology Co., Ltd
$25
1-199 Kilogram
$20
200-499 Kilogram
$18
≥500 Kilogram
Product Description
Black wolfberry powder is a plant-based fruit powder made from the dark purple berries of Lycium ruthenicum, a species known for its naturally occurring anthocyanins and other polyphenolic compounds. It is used in superfood blends, powdered beverages, nutritional foods, and functional food formulations where natural fruit ingredients and distinctive purple coloration are desired.
Black wolfberry, also called black goji berry, differs from the more familiar red goji berry in its dark pigmentation and anthocyanin content. Its fruit is valued as a botanical ingredient for food product development, particularly in formulations that emphasize plant diversity, naturally occurring pigments, and fruit-derived antioxidant compounds.
Commercial black wolfberry powder can be produced using different drying and milling processes. Because these processes influence color, aroma, dispersibility, moisture, and the retention of sensitive compounds, buyers should select a specification that matches the intended application rather than relying on the product name alone.
| Item | Specification |
|---|---|
| Product Name | Black Wolfberry Powder |
| Common Names | Black Goji Berry Powder, Black Lycium Fruit Powder |
| Botanical Source | Lycium ruthenicum Murr. |
| Product Category | Superfood Powder; Fruit Powder; Plant-Based Food Ingredient |
| CAS Number | Not applicable as a single compound; the powder is a complex fruit material. |
| Molecular Formula | Not applicable to the whole powder; it contains multiple naturally occurring constituents. |
| Molecular Weight | Not applicable to the whole powder; individual constituents have different molecular weights. |
| Appearance | Typically purple to dark violet fine powder; color varies with raw material and processing. |
| Odor and Taste | Characteristic fruit aroma and taste; intensity varies with drying and processing methods. |
| Active Constituents | Naturally occurring anthocyanins and other polyphenolic compounds; concentrations vary by batch and processing method. |
| Assay and Standardization | Whole-fruit powder is not defined by a universal assay grade. Anthocyanin content can be measured and specified when required. |
| Testing Methods | Identity assessment and appropriate physicochemical testing; anthocyanins may be evaluated by validated HPLC methods or spectrophotometric methods suitable for the stated analyte. |
| Particle Size | Fine powder; mesh size and particle-size distribution can be customized to the intended application. |
| Moisture | Controlled according to the applicable product specification and food-powder stability requirements. |
| Microbiological Quality | Managed according to the agreed food-grade specification and applicable market requirements. |
| Heavy Metals | Evaluated against the applicable specification and destination-market requirements. |
| Grade Options | Food-grade powder and customized specifications for suitable food and nutritional applications. |
| Drying Method | Process-dependent; drying method should be specified and verified for each product grade. |
| Shelf Life | Commonly 24 months for suitably processed and packaged dried fruit powders; the actual period depends on the product specification and storage conditions. |
| Storage | Keep tightly sealed in a cool, dry place, protected from direct sunlight, heat, moisture, and air exposure. |
| Packaging | Common bulk options include 1 kg and 5 kg food-grade inner bags with protective outer packaging, and 25 kg drums or equivalent bulk packaging. Custom formats are available. |
| Applications | Powdered beverages, superfood blends, nutritional foods, smoothie mixes, bakery formulations, and selected food products. |
| Documentation | COA, TDS, SDS, and applicable quality or food-safety documentation according to the product specification and supply arrangement. |
Black wolfberry powder can be incorporated into smoothie mixes, fruit drink powders, and plant-based beverage blends. Formulators should evaluate dispersion, sedimentation, flavor compatibility, and color stability in the actual beverage matrix before finalizing the inclusion level.
The powder is suitable for selected fruit and vegetable blends, superfood mixes, and powdered nutritional food products. Buyers should review the ingredient declaration, moisture specification, microbial limits, and sensory profile to ensure compatibility with the finished blend.
Black wolfberry powder may be used in selected bakery mixes, snack formulations, dessert powders, and other food products. Heat exposure, moisture, and processing time can affect its color and sensory characteristics, so application trials are recommended before commercial production.
The fruit's anthocyanin-containing composition makes it relevant to product developers exploring plant-derived purple ingredients. However, whole-fruit powder is not equivalent to a purified natural colorant: its coloring performance depends on the fruit composition, processing method, dosage, pH, and other ingredients.
For black wolfberry powder, the most useful purchasing decision is to distinguish whole-fruit powder from carrier-containing dried preparations and to verify the processing method. These factors can affect the fruit solids delivered per kilogram, the sensory profile, and the powder's behavior in the finished formulation.
| Selection Factor | What Buyers Should Check | Why It Matters |
|---|---|---|
| Whole-Fruit Powder vs. Carrier-Containing Powder | Confirm whether the ingredient contains only processed fruit or includes carriers such as maltodextrin. Request the full ingredient declaration. | Carrier content affects the proportion of fruit solids, flavor intensity, dispersibility, and ingredient-label wording. Do not assume that every powder is carrier-free. |
| Freeze-Dried vs. Other Drying Methods | Request the actual drying process and compare color, aroma, moisture, and relevant anthocyanin data. | Freeze-drying and other drying methods can produce different sensory and physical properties. The process name alone does not establish superior retention; product-specific testing is needed. |
| Anthocyanin Measurement | Determine whether anthocyanin content is a required purchase criterion, and specify the analytical method, reporting basis, and acceptance limit. | Results from different analytical methods or reporting bases may not be directly comparable. A stated anthocyanin value should be tied to a defined method and representative batch testing. |
| Particle Size and Dispersibility | Specify mesh size or particle-size distribution and test the powder in the intended liquid or dry blend. | Finer particles may improve blending uniformity but do not necessarily make a whole-fruit powder fully soluble. Sedimentation and mouthfeel must be assessed in the final formulation. |
| Color Stability | Evaluate the ingredient in the target pH range and under the planned heat, light, and storage conditions. | Anthocyanin color can respond to pH and processing conditions. Finished-product performance cannot be predicted from the powder's appearance alone. |
Black wolfberry powder can be supplied in bulk packaging suitable for ingredient storage, sampling, and production-scale handling. Common formats include 1 kg and 5 kg inner bags with protective outer packaging and 25 kg drums or equivalent bulk packs. Final packaging should be selected according to moisture protection, handling requirements, shipping conditions, and the expected storage period.
Order quantities, sample arrangements, and customized packaging depend on the selected specification and production requirements. Buyers should establish the required annual volume, initial order quantity, packaging format, and destination-market documentation at the quotation stage.
OEM and private-label projects can include customized powder specifications, particle-size requirements, packaging formats, label coordination, and finished-product development for suitable food and nutritional applications. Where a branded product will make a defined anthocyanin or other compositional claim, the specification and analytical method should be agreed before production and reflected in the applicable quality documentation.
Final labels, ingredient declarations, and marketing claims should be reviewed against the regulations of the intended sales market. Organic, non-GMO, allergen, and other special-status claims should be used only when supported by appropriate documentation for the supplied product.
Quality requirements should be established for the intended market and end use. A practical incoming-inspection plan for black wolfberry powder can include the following checks:
Buyers should ensure that acceptance limits and test methods are agreed in advance. A generic fruit-powder specification should not be treated as evidence of a specific anthocyanin concentration, organic status, or regulatory approval.
Store the powder in a tightly closed, moisture-resistant package in a cool, dry environment away from direct sunlight and strong heat sources. Minimize exposure to humid air during repeated opening, and reseal the package promptly after sampling. For commercial use, follow the product-specific storage instructions and shelf-life information on the applicable technical documents.
No. Black wolfberry powder is made from Lycium ruthenicum, while conventional red goji berry products are generally made from different Lycium species, commonly Lycium barbarum. Their pigmentation and compositional profiles differ, so they should not be treated as interchangeable ingredients when a formulation depends on color or anthocyanin content.
Not necessarily. Whole-fruit powder contains fruit solids and fiber, so it may disperse without dissolving completely and can settle during storage. Dispersibility depends on particle size, processing, and the beverage matrix. If a clear beverage is required, test the finished formulation and evaluate whether a different ingredient format is more suitable.
Define the analytical method, reporting basis, and acceptance limit before ordering. Buyers should also confirm whether results are expressed as total anthocyanins or as an equivalent of a named reference compound. A COA should identify the tested batch and use a method appropriate to the stated measurement.
Common options include 1 kg and 5 kg inner bags with protective outer packaging and 25 kg drums or equivalent bulk formats. The appropriate pack depends on order volume, storage conditions, shipping requirements, and moisture protection. Packaging and labeling can be selected to fit the intended production and distribution workflow.
It may contribute purple coloration because the fruit contains anthocyanins, but whole-fruit powder is not a standardized colorant unless its composition and performance are defined. Color can change with pH, heat, light, and storage. Conduct formulation trials and confirm the applicable food-use and labeling requirements before making a color-related claim.
Black wolfberry powder is a distinctive fruit ingredient for superfood blends, powdered beverages, and selected food formulations. The most effective sourcing approach is to verify the botanical identity, drying method, carrier content, particle size, moisture specification, and relevant anthocyanin test method against the intended application. Contact us today to request samples, a COA, technical documents, and a wholesale quotation for black wolfberry powder.
Packaging & Delivery
| Selling Units: | Kilogram |
|---|
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