Bilberry Extract Powder

Name: Bilberry Extract 25% Anthocyanins by HPLC | Powder
SKU: BOT-BEX-0025

Bilberry extract powder is a concentrated botanical ingredient produced from the ripe fruit of Vaccinium myrtillus L., a member of the Ericaceae family. It differs from whole bilberry fruit powder and juice powder because extraction concentrates the fruit’s characteristic anthocyanin fraction for use in controlled botanical formulations.

Commercial grades are defined primarily by anthocyanin assay and analytical method. HPLC-standardized materials include 25% and 36% anthocyanin grades, while other specifications may use different analyte definitions or test methods. The extract contains a characteristic mixture of glycosides derived from delphinidin, cyanidin, petunidin, peonidin, and malvidin.

SKU: BOT-BEX-0025 Categories: Botanical Extracts, Fruit & Berry Extracts Tags: Anthocyanins, Berry, Bilberry, Eye Health, Flavonoids, Vaccinium myrtillus

Ingredient Profile & Common Uses

Derived from ripe Vaccinium myrtillus fruit, this ingredient is distinct from North American blueberry extracts and from non-concentrated bilberry powders. Its commercial identity depends on both botanical source and extract type. Concentration of the native pigment fraction produces an ingredient with a substantially different phytochemical profile and formulation role from conventional fruit powders.

Commercial grades are differentiated by anthocyanin assay, analytical method, and marker definition rather than extract ratio alone. Ratio extracts such as 10:1 represent a separate purchasing approach because the ratio describes the relationship between starting botanical material and finished extract, not the final concentration of anthocyanins. For standardized material, assay basis and analytical method are therefore key procurement parameters.

The concentrated extract is used in dietary supplements and functional nutrition products where formulators require a defined berry polyphenol input at relatively low inclusion levels. Its pigment fraction contributes a characteristic dark red-violet to purple appearance and makes formulation environment relevant to finished-product color and stability.

Application Areas

Capsules & Tablets

Bilberry extract is used in concentrated botanical supplements where controlled marker loading, compact serving size, botanical identity, and repeatable analytical performance are important formulation criteria.

Gummies & Chewable Supplements

The extract can be incorporated into berry-based gummies and chewable systems. Processing temperature, finished-product pH, and interactions with other natural pigments should be evaluated during development.

Powdered Drinks & Sachets

Bilberry extract can provide concentrated berry polyphenols and a strong natural pigment contribution in powdered drink systems. Wetting, dispersion, sedimentation, and final beverage color should be assessed during formulation.

Functional Nutrition Formulas

The ingredient is used in multi-botanical and antioxidant-positioned nutrition products where a concentrated Vaccinium myrtillus extract is preferred over conventional fruit powder or non-standardized berry material.

Typical Specifications

Parameter	Commercial / Reference Specification
Product Name	Bilberry Extract Powder
Botanical Name	Vaccinium myrtillus L.
Botanical Family	Ericaceae
Plant Part	Ripe Fruit
Ingredient Type	Standardized Botanical Fruit Extract
Product Form	Powder
CAS Number	84082-34-8
EC Number	281-983-5
Primary Marker	Anthocyanins
Standardized Grades	25% · 36% Anthocyanins
Assay Method	HPLC
Authentication	Anthocyanin Chromatographic Fingerprint
Characteristic Anthocyanidin Aglycones	Delphinidin · Cyanidin · Petunidin · Peonidin · Malvidin
Characteristic Glycosides	3-O-glucosides · 3-O-galactosides · 3-O-arabinosides
USP Reference Assay	NLT 36.0% Anthocyanosides
USP Assay Calculation	Calculated as Cyanidin-3-O-glucoside Chloride
USP Free Anthocyanidins Reference	NMT 1.0%, calculated as Cyanidin Chloride
USP Starting Material : Extract Ratio	153:1–76:1

Marker Compounds & Standardization

Bilberry contains a complex pigment system rather than one isolated marker compound. Its characteristic anthocyanins include glycosides of five principal anthocyanidins: delphinidin, cyanidin, petunidin, peonidin, and malvidin. Glucose, galactose, and arabinose conjugates contribute to the extract’s multi-component chemical profile.

The distinction between anthocyanins, anthocyanosides, and anthocyanidins matters when comparing commercial specifications. Anthocyanins are glycosylated pigments, whereas anthocyanidins are their corresponding aglycones. A percentage value therefore has limited procurement meaning unless the measured analyte, calculation basis, and analytical method are also identified.

For this reason, specifications such as 25% or 36% should not be compared only by the numerical percentage. Procurement teams should compare the complete assay definition, including analyte terminology and test method, before treating two bilberry extracts as equivalent grades.

Technical & Quality Considerations

Bilberry requires stronger identity evaluation than a generic dark-colored berry powder because materials from different botanical sources can appear visually similar. Botanical authentication should establish Vaccinium myrtillus fruit, while HPLC chromatographic profiling can assess whether the expected multi-peak anthocyanin fingerprint is present. This provides more useful identity information than total pigment measurement alone.

The pigment fraction strongly influences ingredient behavior. Bilberry extracts normally show a dark red-violet to purple color, while anthocyanin expression and stability are affected by pH. Extended exposure to elevated temperature, light, and oxygen can also alter pigment composition, making process conditions relevant when color or anthocyanin retention is an important finished-product attribute.

For dry blends, R&D teams should evaluate premixing and blend uniformity when the extract is used at low inclusion levels. Beverage systems require assessment of wetting, dispersion, haze, sedimentation, and color response after dilution. Gummies and other thermally processed formats should be tested after the complete manufacturing process rather than evaluating stability only in the unprocessed premix.

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.