Mulberry Fruit Polysaccharide Powder

Water-extracted from the ripe fruit of Morus alba L., this mulberry fruit polysaccharide powder holds the ethanol-precipitated carbohydrate fraction of the berry, separated from the large share of fruit sugars and anthocyanin pigment. It is purified, dried and milled into a purple-red powder that dissolves in water.

Polysaccharide content is ≥30% by UV-Vis (phenol–sulfuric, as glucose), moisture and total ash are each ≤5.0%, and particle size is 80 mesh. The percentage always comes with its method, and the powder is a purified fraction and not a ground fruit.

SKU: BOT-BPS-0016 Category: Botanical Polysaccharides Tags: Fruit & Berry, Gummies & Chews, Mulberry, Polysaccharides, Water Extracted, Water-Extracted Fractions

Mulberry Fruit Polysaccharide Identity

The source is the fruit of Morus alba L., white mulberry, a tree of the family Moraceae. The fruit is a soft, juicy multiple fruit that ripens from white or pink to deep purple. The fruit is the only plant part used here, and the leaf, twig and root bark of the same tree are separate raw materials with different chemistry. Black mulberry, Morus nigra, and paper mulberry, Broussonetia papyrifera, are different species.

Mulberry fruit is rich in free sugars, mainly glucose and fructose, along with organic acids, pectin and anthocyanins, chiefly cyanidin glycosides. Hot-water extraction pulls the polar part of this mix into solution, and ethanol precipitation keeps the large polymers while the small sugars and acids remain in the supernatant. Mulberry fruit polysaccharide is described as a pectin-like heteropolysaccharide with galacturonic acid in the backbone and arabinose and galactose in side chains.

Mulberry fruit is also notable for its softness and high water content, which makes fresh handling difficult. Fruit is frozen or dried soon after picking, and the quality of the polysaccharide fraction depends on how quickly the fruit was stabilized, since fermentation consumes sugars and changes the extract. Cultivars range from white to nearly black, and none is named for this product.

The pigment is the visible difference from other fruit fractions. Purification reduces it, and the finished powder keeps a purple-red tone from residual anthocyanins and condensed color compounds.

Related materials serve other questions. Mulberry Fruit Extract Powder keeps the whole water extract, Mulberry Twig Extract Powder comes from the twig, and Paper Mulberry Fruit Extract Powder comes from a different genus.

Polysaccharide Content & Test Method

The ≥30% figure is read by UV-Vis after phenol–sulfuric derivatization, so the number is the glucose equivalent of every sugar in the powder, polymer or not. It is a screening value for total carbohydrate and not a statement about structure.

Mulberry fruit makes the method hard to read for two reasons. The first is sugar load: free glucose and fructose react exactly like polymer-bound sugar, so the crude extract can read very high with only a small polymer share. Ethanol precipitation removes most of them before drying, and the 30% value applies to the finished mulberry fruit polysaccharide powder, not to the extract.

The second is color. Anthocyanins absorb visible light near the wavelength used to read the assay, so residual pigment can add to the signal if the sample is not blanked carefully. Laboratories correct this with a sample blank, but the correction is never perfect, and a strongly colored powder should be read with the pigment effect in mind.

Gravimetric weights would include protein, tannin and pigment, and enzymatic β-glucan assays do not apply. Compare the figure only with other UV-Vis results that use glucose as the reference sugar.

A mulberry fruit polysaccharide powder should also not be read against an anthocyanin or 1-deoxynojirimycin specification. Those compounds belong to the fruit pigment fraction and the leaf respectively, are measured by HPLC, and are not what the phenol–sulfuric assay detects.

Typical Specifications

Specification Item	Product Information
Latin Name	Morus alba
Plant Part	Fruit & Berry
Processing	Water Extraction & Purification
Common Name	Mulberry fruit (white mulberry)
Ingredient Type	Polysaccharide Extract
Polysaccharide Type	Pectic-type heteropolysaccharides
Content	Polysaccharides ≥30% (UV-Vis, as glucose)
Appearance	Purple Red powder
Solubility / Dispersibility	Water Soluble
Quality Parameters
Moisture	≤5.0% (LOD)
Total Ash	≤5.0%
Particle Size	80 mesh
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤1,000 cfu/g · Yeast & Mold ≤100 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Mulberry Fruit Polysaccharide Solution Behavior

The powder dissolves in water into a purple-red solution that is clear to slightly hazy. The pectic chains hydrate into a moderate viscosity that rises with concentration. Warm water shortens dissolution, and sifting the powder into a stirred vortex prevents the surface clumps that form when it is poured in all at once.

Color follows pH because the residual pigments are anthocyanins. They are bright red in acidic drinks and shift toward violet, blue-gray and green as the pH rises, so a neutral base looks duller than a juice base. Mulberry fruit polysaccharide solutions are therefore best formulated at pH 3 to 4 when the tone matters, and trace metals such as iron and aluminum turn the color blue-gray.

Calcium can bridge the galacturonic acid groups of pectin and thicken or cloud the solution, so mineral-fortified bases need a trial. Standard pasteurization leaves the backbone intact, and long boiling at low pH breaks it down and fades the color.

The dry powder is hygroscopic, and its residual sugars make it prone to caking in open air. A viscosity figure is not part of this grade.

Application Areas

Berry Drink Powders and Sticks

Mulberry fruit polysaccharide dissolves into a purple-red solution and suits berry drink powders and stick packs. Acidic bases keep the color vivid, hot holding is kept short, and the finished drink is checked for color after a week in the cold.

Capsule and Tablet Cores

The purified powder fills capsules cleanly and is far less sticky than milled fruit. Tablets need dry granulation or a controlled drying endpoint because the pectic surface turns tacky when wetted, and fill weight is checked at both ends of a run.

Fruit Syrups and Shots

In syrups and ready-to-drink shots, the powder adds soluble solids with gentle viscosity and a natural red tone. Calcium-fortified bases can haze, so mineral content is checked in the trial batch, and color is compared with a control after storage in the dark.

Fruit Jelly and Gummy Systems

In jellies and gummy bases, the pectic polymer integrates with the gelling system and adds body. The pH is fixed first, since it sets both texture and color, and acid is added late in the cook to protect the tone.

Dry Blends with Fruit and Tea Powders

Sachet blends pair the polysaccharide with fruit or tea powders. The red powder mixes evenly into dry blends, a moisture-barrier laminate prevents caking, and a flow check before filling avoids bridging in the hopper. Dose is set after a bench trial with mulberry in the real base.

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.