Cranberry Extract Powder

Name: Cranberry Extract Powder 25% PACs by UV | Essencefield
SKU: BOT-BEX-0014

Cranberry extract powder is a concentrated botanical ingredient produced from the fruit of Vaccinium macrocarpon Aiton, the American cranberry of the Ericaceae family. Unlike cranberry fruit powder or juice powder, the extract concentrates selected fruit phytochemicals, particularly proanthocyanidins, into a dry standardized ingredient format.

The primary standardized grade contains 25% proanthocyanidins (PACs) by UV. Ratio extracts such as 10:1 represent a separate commercial specification based on botanical concentration rather than measured PAC content. Because cranberry PAC values are method-dependent, the reported assay should always be considered together with the analytical method.

SKU: BOT-BEX-0014 Categories: Botanical Extracts, Fruit & Berry Extracts Tags: Berry, Cranberry, Flavan-3-ols, Flavonoids, Proanthocyanidins, Vaccinium macrocarpon

Ingredient Profile & Common Uses

American cranberry extract is derived from Vaccinium macrocarpon fruit rather than leaves, seed material, or generic berry powder. Its phytochemical profile includes proanthocyanidins, anthocyanins, flavonols, and phenolic acids. Cranberry PACs are particularly associated with A-type interflavan linkages, an important identity characteristic that helps distinguish cranberry from other PAC-rich botanical sources.

Commercial grades generally follow two specification approaches. PAC-standardized extracts define the material by a measured marker content, while ratio extracts such as 10:1 describe the relationship between botanical starting material and finished extract. These formats address different procurement requirements and should not be treated as equivalent measures of concentration.

The concentrated material is used where formulators require a more defined cranberry phytochemical profile than whole-fruit or juice powders typically provide. Its tart taste, polyphenolic astringency, and red-purple berry characteristics can influence sensory performance. Formulation work should consider blend uniformity, wetting, dispersion, sedimentation, and flavor balance according to the finished dosage form.

Application Areas

Dietary Supplements

Standardized grades are suited to capsules, tablets, and multi-ingredient supplements where defined PAC content supports more precise raw-material selection and formulation control.

Gummies & Chewables

The tart, astringent profile and natural berry coloration should be considered during flavor, sweetener, and color development in gummies and chewable formats.

Powder Sachets & Drink Mixes

Dry beverage systems should be evaluated for wetting, dispersion, sedimentation, acidity, and sensory intensity before the final inclusion level is established.

Functional Foods & Beverages

Selected extract grades can be used in functional formulations requiring concentrated cranberry-derived phytochemicals, with particular attention to clarity, haze, dispersion, color stability, and precipitation.

Typical Specifications

Parameter	Specification
Product Name	Cranberry Extract Powder
Botanical Name	Vaccinium macrocarpon Aiton
Common Name	American Cranberry
Botanical Family	Ericaceae
Plant Part	Fruit
Ingredient Category	Standardized Botanical Fruit Extract
Product Form	Extract Powder
Primary Marker	Proanthocyanidins (PACs)
Primary Standardized Grade	25% PACs
Analytical Method – Primary Grade	UV
Characteristic PAC Profile	A-type Proanthocyanidins
Alternative Commercial Format	10:1 Ratio Extract
Characteristic Polyphenols	PACs · Anthocyanins · Flavonols · Phenolic Acids

PAC Standardization & Assay Interpretation

Proanthocyanidins are oligomeric and polymeric flavan-3-ols that form a major marker system for standardized cranberry extracts. Cranberry is particularly associated with PAC structures containing A-type interflavan linkages, which add an identity dimension beyond total polyphenol measurement alone.

PAC results are method-dependent. UV and DMAC-based assays use different analytical responses, standards, and calibration systems, so numerical results should not be compared directly across methods. For meaningful supplier evaluation, the assay percentage should remain linked to the stated analytical method.

Extract ratio represents a different specification concept. A 10:1 cranberry extract describes the relationship between botanical starting material and finished extract under the defined manufacturing process; it does not establish a fixed PAC percentage. Buyers should therefore evaluate ratio extracts and PAC-standardized materials as separate commercial grade architectures.

Technical & Quality Considerations

Quality evaluation should first establish the botanical source, plant part, extract type, and standardized marker system. Procurement and QA teams should distinguish cranberry fruit extract from whole-fruit powder and juice powder, then align the assay value, test method, and product format when comparing supplier specifications.

The polyphenol profile affects both physical and sensory performance. Concentrated extracts can contribute red-purple coloration, tartness, acidity, and astringency. In aqueous systems, wetting and dispersion should be evaluated separately from true solubility, while haze, sedimentation, and precipitation can be influenced by the extract grade and surrounding formulation matrix.

During scale-up, standardized extracts used at relatively low inclusion levels should be distributed uniformly before final blending. Capsule and tablet development should assess flow and blend homogeneity, while gummies and chewables require flavor and color balancing. Drink powders and beverages should be evaluated for hydration behavior and interactions with acids, minerals, proteins, sweeteners, and other botanical ingredients.

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.