Fingered Citron Extract Powder

Fingered Citron Extract Powder is a concentrated extract produced from the fruit of Citrus medica L. var. sarcodactylis Swingle, a member of the Rutaceae family. Also known as finger citron, Buddha’s hand, Fo Shou, or Citri Sarcodactylis Fructus, the dried fruit is extracted, concentrated, and processed into a fine powder for commercial formulation use.

Essencefield supplies 10:1 as the primary commercial grade, with 5:1 and 20:1 extract ratios available for projects requiring different concentration levels. These specifications describe the relationship between botanical raw material and finished extract and should not be interpreted as percentages of hesperidin, total flavonoids, or another individual constituent.

SKU: BOT-BEX-0342 Categories: Botanical Extracts, Whole Plant & Specialty Extracts Tags: Citrus, Fingered Citron, Flavanones, Flavonoids, Functional Beverages

Ingredient Profile & Common Uses

Fingered citron extract differs from mechanically milled citron fruit powder and isolated citrus phytochemicals. The dried fruit undergoes extraction and concentration before drying and milling, producing an ingredient with a more concentrated extractable fraction than untreated fruit powder while retaining a multi-component citrus phytochemical profile.

Commercial grades are differentiated primarily by extraction concentration. The principal grade provides a practical balance between raw-material concentration and formulation handling, while lower- and higher-ratio options support different formula designs and botanical-equivalent targets. Extract ratio therefore functions as a manufacturing specification rather than a quantitative active-compound assay.

The powder is used in dietary supplements, powdered blends, functional foods, and selected beverage systems. Its characteristic citrus-derived aroma, mild bitterness, fine-powder form, and complex plant-solids profile can affect sensory performance and reconstitution. Formulators should consider dispersion, blend uniformity, sediment behavior, and flavor balance during product development.

Application Areas

Dietary Supplements

Suitable for capsules, tablets, sachets, and multi-ingredient supplement formulations where a concentrated fingered citron ingredient is preferred over simple dried fruit powder.

Powdered Blends

The extract can be incorporated into botanical and nutrition powders where formulators need controlled concentration while managing total formula solids and powder uniformity.

Functional Food Formulations

Suitable for selected gummies, nutrition powders, and food-format products where a citrus-derived phytochemical profile and characteristic sensory contribution fit the formulation concept.

Powdered Beverage Systems

Can be evaluated in instant drinks and beverage premixes, with particular attention to wetting, suspension, sedimentation, citrus aroma, and bitterness.

Typical Specifications

Specification Item	Technical Information
Product Name	Fingered Citron Extract Powder
Botanical Identity	Citrus medica L. var. sarcodactylis Swingle
Botanical Family	Rutaceae
Pharmacopoeial Name	Citri Sarcodactylis Fructus
Common Names	Finger Citron · Buddha’s Hand · Fo Shou
Plant Part / Raw Material	Fruit
Raw Material Form	Dried fruit
Ingredient Type	Extract powder
Primary Commercial Grade	10:1 Extract
Available Extract Ratios	5:1 · 10:1 · 20:1
Identification	TLC and/or HPLC fingerprint
Product Form	Fine powder
Appearance	Light yellow to yellow-brown powder
Sensory Profile	Characteristic citrus-derived aroma with mild bitter notes
Particle Size	80 mesh
Particle Size Option	100 mesh
Processing	Extraction · filtration · concentration · drying · milling · sieving

Key Constituents & Extract Profile

Fingered citron contains multiple classes of naturally occurring citrus constituents rather than one dominant isolated compound. Characterized components include flavonoids and phenolic compounds such as hesperidin and quercetin, together with coumarin derivatives including 5,7-dimethoxycoumarin. Limonoid constituents are also part of the broader phytochemical profile of the fruit.

These compounds are useful for understanding chemical identity and ingredient differentiation, but they should not be confused with the commercial extraction specification. A ratio grade defines manufacturing concentration, whereas a standardized extract requires a separately defined quantitative marker or assay.

This distinction is important for procurement. Buyers sourcing a conventional ratio extract are purchasing a concentrated multi-component ingredient, while projects requiring a specific hesperidin, flavonoid, or other marker level should use a separately standardized specification with an appropriate analytical method.

Technical & Quality Considerations

Authentication is particularly important because commercial terminology for finger citron, citron, Buddha’s hand, and related citrus materials is not always used consistently. QA teams should match the declared botanical identity, plant part, ingredient type, and chromatographic profile. TLC provides a practical identity method for conventional extracts, while HPLC fingerprinting can offer greater resolution when comparing chemical profiles.

The finished material is a fine powder containing multiple soluble and insoluble plant-derived fractions rather than a purified crystalline compound. Color, aroma, bitterness, particle size, and concentration can influence blending and reconstitution. An 80-mesh format provides a practical standard for dry applications, while finer powder formats can support projects with different handling or dispersion requirements.

During scale-up, dry systems should be assessed for premixing, flow, blend uniformity, and sensory contribution. Aqueous formulations require additional evaluation of wetting, dispersibility, haze, sedimentation, and flavor compatibility. When changing between concentration grades, formulators should recalculate botanical-equivalent contribution rather than substitute extracts on a simple weight-for-weight basis.

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.