Amla Powder

Juice of the Indian gooseberry, Phyllanthus emblica, is concentrated and spray-dried onto a maltodextrin carrier to give this light yellow amla powder. The raw material is the fruit juice only, so no leaf, bark or seed enters the powder.

Amla powder is water soluble and carries the fruit’s sharp, sour and astringent taste in a diluted, carrier-supported form. It differs from freeze-dried amla powder, which keeps the pulp and fiber, and from amla extract, which is concentrated for its tannin content.

SKU: BOT-FPO-0005 Category: Fruit Powders Tags: Amla, Bakery & Snacks, Fruit & Berry, Fruit Powders, Gummies & Chews, Spray-Dried Juice

Amla Juice Powder Processing

The species is Phyllanthus emblica L., family Phyllanthaceae, known as amla, amalaki and Indian gooseberry. The word gooseberry also names Ribes uva-crispa, a European berry with no botanical link, and Phyllanthus niruri is a small unrelated herb. Emblica officinalis is an older synonym that still appears on some labels for the same fruit.

The raw material is amla juice concentrate. The juice is mixed with maltodextrin and spray-dried, a process that removes the water quickly and leaves a fine, free-flowing powder. The maltodextrin carrier does the work of keeping the powder soluble and dry, and it also softens the color and taste of the fruit solids without removing the sour, astringent character.

Because the fiber and pulp are not part of a juice powder, the result is soluble and smooth, but it holds less of the whole-fruit texture than a freeze-dried powder.

The fruit is firm, round and pale green to yellow, with six shallow lobes and a hard stone that is removed before pressing. Size, fiber and sourness shift with cultivar and harvest, so the juice powder is defined by its fruit and its process and not by a fixed taste score. Seeds, stones and leaves do not belong to this raw material.

Amla Flavor, Color & Forms

Amla powder is light yellow and tastes strongly sour and astringent, closer to a tart citrus than to a sweet fruit. The astringency comes from hydrolysable tannins such as emblicanin A and B, and the fruit is also known for its ascorbic acid, a trait of the fruit rather than a stated level for this powder. Gallic acid and ellagic-type phenolics add to the dry, puckering finish.

In water the powder dissolves. The tannins bind with proteins, so in dairy and milk-based drinks they can cause haze or thickening, and the dosage is checked in the finished base.

The pale color is stable in a dry powder, but amla solutions darken slowly as the phenolics oxidize, and contact with iron turns them dark green or gray-black through tannin-iron complexes, a standard reaction of tannin-rich fruit. This is why stainless steel or glass-lined equipment is preferred in drink production.

Form	What It Is	Choose It When
Amla Juice Powder	Spray-dried amla juice on a maltodextrin carrier	A soluble, smooth fruit powder for drinks
Freeze-Dried Amla Powder	Freeze-dried whole fruit that keeps pulp and fiber	Fruit texture and fiber are wanted
Amla Extract Powder	Water-extracted amla concentrate without a stated marker	A solid extract format instead of a juice powder
Amla Extract 40% Tannins	Amla extract standardized to a tannin content	A defined tannin content is the requirement

Typical Specifications

Specification Item	Product Information
Latin Name	Phyllanthus emblica
Plant Part	Fruit & Berry
Processing	Spray-Dried Juice
Common Name	Amla, amalaki, Indian gooseberry
Raw Material	Amla juice concentrate
Ingredient Type	Juice Powder
Carrier	Maltodextrin
Appearance	Light Yellow powder
Flavor	Sour and astringent
Solubility / Dispersibility	Water Soluble
Quality Parameters
Moisture (LOD)	≤5.0%
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤10,000 cfu/g · Yeast & Mold ≤1,000 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Application Areas

Powdered drink mixes

Amla juice powder dissolves in cold and warm water, which makes it a practical base for stick packs and ready-to-mix drinks. Its strong sourness is balanced with sweetener or other fruit powders instead of being used alone, and a short stir is enough to clear the powder in a glass.

Tart gummies and chews

Pectin gummies and chews take the powder as a sour, acidic fruit component. The low pH of the fruit solids affects gel strength, so pectin and acid levels are adjusted in the trial batch, and the powder is added late to keep heat exposure short.

Yogurt and dairy bases

Dairy mixes use amla powder for a tart fruit note. The tannins bind milk proteins and can thicken the base, which is why the powder is added late, at modest levels, and with mixing to avoid local lumps in the cold base.

Bakery fillings

Fruit fillings and glazes accept the powder as a dry sour component. It blends well with apple or date solids that soften the astringency, and the filling is tested after baking because heat shifts the color of the tannins.

Moisture Pickup & Stability

Juice powders with a maltodextrin carrier are hygroscopic, and amla powder is no exception. Open packs take up moisture from room air, the particles stick together, and a hard cake can form in a few hours at high humidity. Sealed moisture-barrier packaging, dry weighing rooms and fast resealing keep the powder free-flowing.

The color of the powder is stable in dry storage, but it darkens in the presence of moisture, heat and light, and the polyphenols brown on contact with iron or copper. Stainless steel equipment and amber or opaque packs limit the change.

A flow aid is sometimes added in principle to a premix, but the powder itself is handled as supplied. Opened containers are used promptly and stored cool and dry, away from steam and strong odors.

Handling in the plant follows the same logic. Scoops and hoppers are kept dry, humid air near dissolving or steaming equipment is avoided, and dispensing is done in short batches so that the pack is not left open. A powder that has started to cake is not reworked in the production line, because the lumps hold moisture and dissolve unevenly in the drink.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.