Factory Supply Mango Fruit Powder Food Grade
YTBIO Freeze-Dried/Spray-Dried Mango Powder: Introduction
Mango powder is a natural fruit powder made from fresh mangoes through processes such as juice extraction, concentration, spray drying, or freeze drying. Fresh mangoes are rich in carotenoids, tocopherols, vitamin C, vitamin A, B vitamins, dietary fiber, and various minerals such as potassium and iron, and also contain mangiferin. YTBIO's mango powder uses only fresh mangoes and employs spray drying and freeze drying processes to ensure a fine powder texture, instant solubility in water, and excellent appearance and processing adaptability.
Spray-Dried Powder: Spray dried, good flowability, high cost-performance ratio.
Freeze-Dried Powder: Low-temperature vacuum freeze-drying, maximizing nutrient retention and enhancing flavor reproduction.
Features:
Fine Powder Texture: Natural color, uniform consistency.
Good Solubility: Dispersible in cold or hot water, fully water-soluble.
Good Flowability: Easy to process, mix, and package.
Pure Flavor: Possesses the unique aroma and taste of mango.
|
ITEM |
STANDARD |
TEST RESULT |
|
Physical & Chemical |
|
|
|
Appearance |
Light Yellow Powder |
Complies |
|
Taste & Odor |
Characteristic |
Complies |
|
Particle Size |
98% Pass 80mesh |
Complies |
|
Loss on Drying |
≤0.5% |
0.34% |
|
Ash |
≤5.0% |
2.8% |
|
Heavy Metal |
|
|
|
As |
≤1.0ppm |
Complies |
|
Pb |
≤1.0ppm |
Complies |
|
Cd |
≤1.0ppm |
Complies |
|
Microbiological Test |
|
|
|
Total Plate Count |
≤1,000cfu/g |
520cfu/g |
|
Yeast & Mold |
≤100cfu/g |
45cfu/g |
|
E.Coli |
Negative |
Negative |
|
Coliform |
Negative |
Negative |
|
Salmonella |
Negative |
Negative |
|
Conclusion |
Conform with specification, Non-irradiation, Allergen Free, BSE/TSE Free |
|
|
Storage |
Store in cool and dry places. Keep away from strong light and heat |
|
|
Packing |
By 25kgs/aluminum foil bag, 5bags/Drum |
|
|
Shelf Life |
18 months under the above condition, and in its original package |
|
Product Health Benefits
Mango powder is rich in various active ingredients, among which mangiferin shows significant potential.
1. Auxiliary Blood Sugar Regulation:
Human Studies:
In a controlled crossover trial, participants who consumed 10g of freeze-dried mango powder daily showed decreased fasting blood glucose, reduced hip circumference in men (without fat reduction intervention), and no weight gain. Similar findings were confirmed in another freeze-dried mango experiment.
Animal Studies:
In mice, feeding them mangoes equivalent to 1% of their body weight resulted in decreased subcutaneous fat, lower fasting blood glucose, and improved glucose tolerance.
Studies suggest that mangiferin, a powerful antioxidant, plays a major role in lowering blood sugar among the many bioactive substances in mangoes.
2. Auxiliary Cough and Expectorant Effects
Mangiferin and other components in mango powder are believed to have expectorant and cough-suppressant effects, providing auxiliary relief for coughs and excessive phlegm.
3. Immunity Enhancement
The vitamin C, vitamin A, and carotenoids in mango powder help boost the body's immunity.
4. Beauty Benefits
Mango powder is rich in vitamins and carotene, which help moisturize the skin and have antioxidant and anti-aging effects.
5. Cardiovascular Health
Some studies indicate that mango powder may help lower cholesterol and triglycerides, benefiting cardiovascular health.
Application Guidelines
Powder Beverages and Meal Replacements: Mango powder can be directly mixed with water or added to meal replacement powders to enhance the flavor and nutritional value.
Functional Foods: Mango powder can be added to health products such as those for blood sugar management, immune support, and beauty, increasing nutrition and flavor.
Health Supplements: The mangiferin in mango powder has blood sugar-lowering potential, making it an ideal ingredient for metabolic health supplements.
Dairy Products: Mango powder is suitable for yogurt, ice cream, milkshakes, etc., providing mango aroma and color.
Baked Goods: Mango powder can be used in bread, cookies, cakes, etc., providing a natural flavoring and color.
Candy & Chocolate：Suitable for all kinds of candies, imparting natural color and fruity flavor.
Beverages & Juices：Mango powder is suitable for juices, fruit teas, functional beverages, etc.
Why choose YTBIO's fruit powder?
1. Source Factory, Quality Control
We have our own factory integrating R&D, production, and sales, ensuring the purity, stability, and high quality of our products from fresh fruit to finished goods.
2. Flexible Dual Process Options
We offer both spray drying and freeze drying processes to suit different needs.
3. One-Stop Customization Service
In addition to supplying mango powder, we also provide finished product customization services. Whether you need powder, tablets, granules, capsules, or gummies, we can produce to your specifications.
4. Fully Certified
Our factory has obtained numerous globally recognized certifications, including cGMP, FSSC 22000, BRC, HACCP, HALAL, KOSHER, ISO 9001, and ISO 22000.
→Contact Us Now
For more product pricing information, to request samples, or to inquire about customization services, please feel free to contact us. We will reply within 24 hours.
Email：sales@sxytbio.com
WhatsApp/phone：+86 17782577059
References：
[1] Lucas EA, Li W, Peterson SK, et al. Mango modulates body fat and plasma glucose and lipids in mice fed a high-fat diet. Br J Nutr. 2011;106(10): 1495-1505
[2] Aderibigbe AO, Emudianughe TS, Lawal BA. Antihyperglycaemic effect of Mangifera indica in rat. Phytother Res. 1999;13(6): 504-507
[3] Masibo M, Qian H. Major mango polyphenols and their potential significance to human health. Compr Rev Food Sci Food Saf. 2008l7: 309-319
[4] Prior RL, Wilkes SE,Rogers TR, Khanal RC, Wu XL, Howard LR. Purified blueberry anthocyanins and blueberry juice alter development of obesity in mice fed an obesogenic high-fat diet. J Agric Food Chem, 2010; 58(7): 3970-3976
[5] Tsuda T, Horio F, Uchida K, Aoki H, Osawa T. Dietary cyanidin 3-O-beta-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice. J Nutr, 2003; 133(7): 2125-2130
