Acacia catechu Extract Powder

Acacia catechu extract powder comes from the heartwood of the khair tree, a tannin-rich legume, and not from its bark or leaves. The heartwood is extracted with water, concentrated and dried to a light brown powder in which catechins and polyphenols are the characteristic constituents.

The product is a 10:1 ratio extract with no catechin percentage attached. It is water dispersible and milled to 80 mesh. A catechin-standardized extract of the same wood is a separate product, so this ratio extract carries no marker claim of any kind.

Acacia catechu Identity & Plant Part

The botanical entity is Acacia catechu, family Fabaceae, called khair, cutch or black catechu. Current databases treat the name as part of Senegalia, but trade and the master data keep Acacia catechu. The part used is the heartwood; bark, leaves, pods and gum are not part of this Acacia catechu extract.

Two confusions are common. Black catechu from this tree is not gambir, sometimes sold as pale catechu, which comes from Uncaria gambir. And a catechu extract is not gum arabic, the exudate of other Acacia-type trees, so the word “acacia” alone does not identify the material. The heartwood is the catechin- and tannin-bearing tissue, which explains why a standardized grade also exists.

Acacia catechu Extract vs Catechin Grade

FormWhat It IsChoose It When
10:1 Heartwood ExtractWater-extracted, concentrated and dried A. catechu heartwoodA whole-heartwood extract without a catechin claim is wanted
Acacia catechu Extract 10–50% CatechinStandardized extract with a defined catechin rangeThe specification names a catechin figure

Ten parts of heartwood per part of powder is what the 10:1 ratio describes, and it is independent of catechin content. A ratio extract therefore tells a buyer about concentration and nothing about the marker, which is the reason the catechin-defined sibling is listed next to it.

A buyer picks this ratio extract when Acacia catechu identity and the whole heartwood profile matter more than a printed figure. If catechin content must be declared, the standardized extract is the correct specification. The wood is the same in both, and only the definition of the powder differs. Neither form should be confused with gum arabic or gambir, which come from other plants.

Typical Specifications

Specification ItemProduct Information
Latin NameAcacia catechu
Plant PartBark & Stem
ProcessingWater Extraction
Common NameBlack Catechu, Cutch, Khair
Ingredient TypeRatio Extract
Extract Ratio10:1
AppearanceLight Brown powder
Solubility / DispersibilityWater Dispersible
Quality Parameters
Moisture (LOD)≤5.0%
Total Ash≤5.0%
Particle Size80 mesh
Heavy MetalsLead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
MicrobiologyTPC ≤1,000 cfu/g · Yeast & Mold ≤100 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life24 months in unopened original packaging, cool and dry storage

Application Areas

Brown Capsule Fills

Standard capsule shells cover the powder’s light brown tint without trouble. Tannin-rich extracts can be astringent and pick up moisture, so run a flow check on the lot and weigh capsules during the run to catch fill variation.

Astringent Drink Powders

In drink powders the extract brings the dry, astringent mouthfeel typical of tannins, so it suits strongly flavored or sweetened bases. Taste a plain-water sample first and adjust sweetener, since astringency is more obvious in clear drinks.

Tablets with Polyphenol Extracts

Pressing it into tablets calls for a dry binder, and a disintegrant for release. Its tannins can interact with some binders and with metal surfaces, so test disintegration on finished tablets and use stainless tools only throughout the process.

Heartwood-Extract Sachets

Sachets can combine Acacia catechu extract with other wood or bark extracts. Screen the powder first and match particle sizes so the brown tint is uniform, and compare the first and last sachets of each filling run for color and taste.

Dark Gummies with Wood Extracts

In gummies, Acacia catechu extract adds a dark brown tint and a dry finish that needs a strong flavor such as cola or berry to balance it. Add it after cooking and cooling slightly, and check gel set, because tannins can interact with gelatin and pectin.

Formulation Notes

The extract is a light brown powder with a mild woody aroma and a dry, astringent taste. In water it disperses to a brown, slightly hazy liquid. Tannins bind to proteins and can form haze, so judge clarity in the finished drink and not only in a plain-water test.

Catechins and tannins darken on contact with iron and other metal ions, so avoid iron-bearing fillers and tools. Start with a premix: combine it with a portion of the filler and pass it through a screen. Keep the lid on between uses, because moisture pickup causes caking, and check an opened lot against a retained sample before a pale blend.

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 ItemGeneral Information
SampleAvailable upon request for formulation, testing, and supplier evaluation
Order Quantities100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead TimeTypically 5–7 days after sample confirmation
Production Lead TimeTypically 15–30 days after order and specification confirmation
PackagingSuitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
StorageStore 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.
DocumentationCOA · 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.

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