Amla Extract Powder

Name: Amla Extract Powder 40% Tannins | Phyllanthus emblica
SKU: BOT-BEX-0043

Amla Extract Powder is a concentrated botanical ingredient produced from the fruit of Phyllanthus emblica L., commonly known as amla or Indian gooseberry. The fruit contains a complex polyphenol profile characterized by hydrolysable tannins, galloyl derivatives, gallic acid, ellagic-acid-related compounds, and other phenolics. Commercial extracts are supplied as dry powders for nutraceutical, functional nutrition, and botanical formulation projects.

Commercial grades follow two main specification systems. Standardized extracts are commonly defined by total tannin content, with 40% total tannins representing the principal high-assay grade and 20% total tannins serving as a secondary standardized format. Ratio extracts such as 4:1, 10:1, and 20:1 describe botanical concentration rather than a measured tannin assay.

SKU: BOT-BEX-0043 Categories: Botanical Extracts, Fruit & Berry Extracts Tags: Amla, Antioxidant Support, Dietary Supplements, Phyllanthus emblica, Tannins

Ingredient Profile & Common Uses

Amla extract is derived from the fruit of Phyllanthus emblica L. in the Phyllanthaceae family; Emblica officinalis Gaertn. is a widely used botanical synonym. The extract differs from whole amla fruit powder because extraction concentrates selected soluble constituents and supports specifications based on extract ratio or measured phytochemical content. This distinction is important when comparing ingredient concentration, formulation loading, and sourcing options.

Standardized tannin extracts and ratio extracts serve different procurement objectives. A 20% or 40% total tannin grade defines a quantified constituent class, while 4:1, 10:1, and 20:1 specifications describe concentration relative to botanical starting material. Tannin-standardized grades are commonly evaluated using titrimetric or spectrophotometric methods, allowing buyers to compare the declared assay together with its analytical basis.

The ingredient is used across concentrated botanical supplements, functional nutrition, multi-herb products, powdered blends, and selected food and beverage systems. Tannin-rich grades contribute noticeable astringency and sensory intensity, making exposed oral formats more formulation-sensitive than encapsulated dry products. Product development therefore focuses not only on extract concentration but also on taste balance and finished-product compatibility.

Capsules & Tablets

Used in concentrated botanical supplements where formulators require Phyllanthus emblica fruit extract in a lower inclusion weight than conventional whole-fruit powder.

Powdered Supplements

Suitable for stick packs, sachets, botanical drink powders, and superfruit blends where concentrated amla solids are incorporated into multi-ingredient dry systems.

Gummies & Chewables

Amla extract can be used in gummies and chewable supplements, with flavor systems designed to manage the characteristic astringency of tannin-rich grades.

Functional Beverages

Used in botanical beverage premixes and ready-to-mix systems where concentrated amla extract is preferred over the larger solids contribution of whole fruit powder.

Multi-Botanical Formulations

Suitable for Ayurvedic-inspired and broader botanical combinations requiring a concentrated amla fruit ingredient with defined extract or standardized-tannin positioning.

Typical Specifications

Parameter	Specification
Product Name	Amla Extract Powder
Accepted Botanical Name	Phyllanthus emblica L.
Botanical Synonym	Emblica officinalis Gaertn.
Botanical Family	Phyllanthaceae
Common Names	Amla · Indian Gooseberry · Amalaki
Plant Part	Fruit
Ingredient Type	Botanical Fruit Extract
Product Form	Dry Extract Powder
Primary Standardization Marker	Total Tannins
Primary Standardized Grade	40% Total Tannins
Secondary Standardized Grade	20% Total Tannins
Total Tannin Analytical Methods	Titration / Titrimetry · UV / UV-Vis
Ratio Extract Formats	4:1 · 10:1 · 20:1
Characteristic Constituent Class	Hydrolysable Tannins · Polyphenols
Characteristic Phenolic Compounds	Gallic Acid · Ellagic Acid · Chebulagic Acid · Corilagin

Hydrolysable Tannins & Extract Standardization

Amla fruit contains a chemically diverse hydrolysable-tannin and polyphenol fraction rather than a single dominant active compound. Reported constituents include gallic acid, ellagic acid, chebulagic acid, corilagin, and related galloyl and ellagitannin structures. This complex profile supports the use of total tannins as a practical commercial standardization parameter for concentrated fruit extracts.

A 20% or 40% total tannin specification represents an aggregate measurement of a constituent group rather than the concentration of one individual tannin. Titrimetric and UV/UV-Vis methods are both used commercially, so the analytical method is an important part of interpreting and comparing standardized grades.

Polyphenol-standardized extracts also exist as a separate commercial category, but total tannins remain the clearer specification architecture for the primary standardized grades presented on this page.

Technical & Quality Considerations

Botanical authentication should establish Phyllanthus emblica fruit as the source material and distinguish the extract from other Phyllanthus species, whole amla powder, and isolated phytochemicals. For standardized grades, QA evaluation should consider both the declared total-tannin percentage and the analytical method used to generate the result. Extract ratio, total tannins, total polyphenols, and individual marker assays should be treated as distinct specification systems.

Physical and sensory behavior becomes increasingly important when the extract is used outside encapsulated dosage forms. Tannin-rich material may contribute botanical color, astringency, and interaction with the surrounding formulation matrix. In aqueous systems, wetting and suspension performance should be evaluated directly because extract ratio or tannin percentage alone does not define dispersibility, haze formation, or sediment behavior.

During scale-up, dry-product development should evaluate premixing, blend uniformity, flow, capsule filling, and tablet compression at the intended use level. Gummies and chewables require sensory and color assessment. Beverage systems should be tested for wetting, dispersion, haze, sedimentation, pH compatibility, and flavor balance under realistic processing conditions before commercial production.

Packaging & Commercial Supply

Essencefield supports samples, development quantities, commercial orders, and repeat ingredient supply for product evaluation, formulation, and ongoing sourcing. Packaging, storage, and shipping conditions are selected according to ingredient characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available for formulation, testing, and supplier evaluation
Order Quantities	Sample · 100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	5–7 days
Production Lead Time	15–30 days
Packaging	Sealed food-grade or suitable protective inner packaging with drum, carton, bag, or other appropriate outer packaging
Storage	According to the approved product specification and ingredient stability requirements
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations

Available quantities, packaging format, net weight, storage conditions, analytical requirements, documentation, and shipping arrangements are confirmed according to the selected ingredient and commercial order.