Grape Powder

The juice of Vitis vinifera grapes, the European wine and table grape, is concentrated and spray-dried on maltodextrin to make this grape powder. It is a light yellow, water-soluble powder with a clean sweet-tart taste, based on pale grape juice and not on dark red or purple varieties. Seeds and skins are not part of the powder.

The sugar profile of grape juice is unusual among fruits, since it consists almost entirely of glucose and fructose, and the main acid is tartaric. Both facts shape how the powder dissolves, cakes and tastes in dry mixes.

SKU: BOT-FPO-0065 Category: Fruit Powders Tags: Bakery & Snacks, Fruit & Berry, Fruit Powders, Grape, Gummies & Chews, Spray-Dried Juice

Grape Juice Powder Processing

The species is Vitis vinifera L., the Eurasian grape, a woody vine of the Vitaceae family that supplies most of the world’s wine and table grapes. American Concord grape juice comes from a different species, Vitis labrusca, with a distinct “foxy” aroma and purple color, and muscadine grapes are Vitis rotundifolia. The pale yellow color of this powder points to white or green grape juice, and the species name fixes the botanical identity.

The raw material is grape juice concentrate pressed from the ripe fruit. In pressing, the seeds and skins stay in the pomace, so the juice carries sugars, acids and a smaller share of phenolics than the whole berry. Maltodextrin joins the concentrate before it is atomized in a spray dryer, and the carrier lets the finished particles dissolve cleanly and flow freely.

Because grape juice solids are rich in glucose and fructose, which have low glass-transition temperatures, a grape powder needs a higher share of carrier than a sucrose-rich juice to stay a flowing powder. That is a general feature of high-sugar fruit juices, not a value stated for this product.

Grape Flavor, Color & Forms

The powder is light yellow and gives a pale straw to clear solution in water. The taste is a rounded sweet-tart, with a mild floral note typical of white grape and a clean finish. Tartaric acid gives a firm, wine-like sourness, and malic acid adds a softer fruit edge. Phenolics are low in pale juice, so astringency is slight.

Tartrate salts can crystallize out of grape products, and cream of tartar is the best-known example. In a juice powder this appears as occasional fine crystalline specks, not as a defect of the batch. White grape powders are usually chosen for flavor strength and a clean color, where red grape powders are chosen for pigment and tannin.

Characteristic constituents are glucose, fructose, tartaric and malic acids, and light phenolic fractions, with no figures given.

Form	What It Is	Choose It When
Grape Juice Powder	Spray-dried pale grape juice on maltodextrin	A soluble, light-colored grape flavor is wanted
Freeze-Dried Grape Powder	Whole grapes dried under vacuum	Skin and pulp solids are wanted
Red Wine Extract 30–50% Polyphenols	Polyphenol-defined extract	A polyphenol range must appear on the label
Grape Skin Extract Powder	10:1 water extract of the grape skin	The skin, not the juice, is the requirement

Typical Specifications

Specification Item	Product Information
Latin Name	Vitis vinifera
Plant Part	Fruit & Berry
Processing	Spray-Dried Juice
Common Name	Grape
Raw Material	Grape juice concentrate
Ingredient Type	Juice Powder
Carrier	Maltodextrin
Appearance	Light Yellow powder
Flavor	Sweet-tart, light floral
Solubility / Dispersibility	Water Soluble
Quality Parameters
Moisture (LOD)	≤5.0%
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤10,000 cfu/g · Yeast & Mold ≤1,000 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Application Areas

Sparkling Drink Mixes

Powders for sparkling and still drink mixes use grape powder for a familiar sweet-tart flavor in a pale base. Its tartaric acid gives the sharpness that carbonated drinks need, and it dissolves cleanly, so the finished drink stays clear and bright.

Gummies and Pectin Candy

Confectioners add grape powder to gummy masses and fruit chews for flavor that is clearly grape without the dark color of Concord. Sugar-rich solids add sweetness, so recipes balance the total sugar and check the set of pectin or gelatin.

Tablet and Compressed Candy

Compressed candy and chewable tablets use grape powder as a flavored, soluble filler. It carries sweetness and acid in one component, and the fine particle size presses evenly, but tablet rooms must be dry because the powder softens in humid air.

Bakery Glazes and Icings

Dry glaze mixes can include grape powder to give a pale fruit note and a touch of acid to sweet icings. It blends easily with powdered sugar and starch, and it does not color the glaze, which keeps whites and pastels intact.

Frozen Dessert Bases

Sorbet and ice pop bases use grape powder to deliver a clean flavor without fruit puree. The glucose and fructose lower the freezing point, which softens the texture, so the sugar balance of the full mix needs adjusting.

Moisture Pickup & Stability

Grape powder is a very hygroscopic product. The glucose and fructose in the solids hold water strongly, and the powder moves from free-flowing to sticky faster than powders made from sucrose-dominant juices. Open drums quickly form lumps on the surface, and a damp scoop can start a hard crust that spreads inward.

Handle the powder in a dry room, minimize the time the liner stays open, and keep the sealed drum in a stable, cool place. In dry-mix lines, add grape powder close to the end of blending, since humid mixing air shortens the time it stays loose.

The light color is stable, but it does darken with warmth. Sugars and amino traces undergo browning reactions, shifting the powder from pale yellow toward tan over long warm storage. Packaging with a good moisture barrier is the main protection. Foil-lined bags with a tight heat seal keep the powder loose through the full shelf life, whereas thin film allows slow moisture ingress that shows first as stiffening of the powder at the bag corners. Tartrate specks, when present, dissolve slowly in cold water and are harmless to taste.

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.