Malva Nut Extract Powder

Malva Nut Extract Powder is produced from the mature seed of Scaphium affine (Mast.) Pierre, widely traded under the synonym Sterculia lychnophora Hance and the common name Pang Da Hai. The seed material is extracted, concentrated, and dried into a fine brown powder for supplement, dry-blend, sachet, and beverage formulation projects.

Commercial specifications are defined primarily by extract ratio rather than a single standardized marker. The 10:1 ratio is the most widely traded grade, while Essencefield supports 5:1, 10:1, 15:1, and 20:1 options. Carrier-free and maltodextrin-supported formats are available for projects requiring different extract-solids content, powder handling, and dispersion characteristics.

SKU: BOT-BEX-0439 Categories: Botanical Extracts, Seed & Bark Extracts Tags: Antioxidant Support, Dietary Supplements, Malva Nut, Phenolic Compounds, Polyphenols

Ingredient Profile & Common Uses

The dried mature seed of Scaphium affine is the raw material used for this ingredient. Unlike whole Malva nut seed powder, the extracted form concentrates soluble seed constituents before drying, reducing the amount of unextracted plant material carried into the finished formulation. Sterculia lychnophora remains an important commercial and pharmacopoeial synonym, particularly in sourcing markets where the ingredient is sold as Pang Da Hai.

Grade selection is mainly based on concentration and carrier system. The 10:1 grade represents the principal commercial specification, while 5:1 provides a lower-concentration option and 15:1 or 20:1 supports projects requiring more concentrated material. Carrier-free formats maximize botanical extract solids, whereas maltodextrin-supported powders can offer advantages during drying, handling, blending, and dispersion.

Malva nut seed contains hydrophilic mucilage-associated polysaccharides together with phenolic, flavonoid, procyanidin, alkaloid, and lipid constituents. These components influence hydration, color, sensory properties, and dispersion behavior. In aqueous systems, the material may develop haze, viscosity, or sediment rather than forming a completely transparent solution, making mouthfeel and hydration performance relevant during formulation development.

Application Areas

Capsules & Tablets

Used in concentrated supplement formulations where a seed-derived Pang Da Hai ingredient is preferred over whole botanical powder. Development should consider bulk density, flow, blend uniformity, capsule filling, and compression behavior.

Sachets & Stick Packs

Fine powder formats are suitable for single-serve dry blends and powdered drink sticks. Particle compatibility, filling accuracy, clumping, wetting, and sensory contribution should be evaluated during development.

Powdered Botanical Drinks

Water-dispersible grades can be incorporated into instant drink systems. Formulators should evaluate hydration time, haze, viscosity, sedimentation, natural color, and interaction with flavor and acidity.

Functional Food Powder Blends

The concentrated material can be used in dry functional ingredient systems. Premixing may improve uniformity when combined with components having substantially different particle sizes, bulk densities, or flow properties.

Typical Specifications

Item	Specification
Product Name	Malva Nut Extract Powder
Accepted Botanical Name	Scaphium affine (Mast.) Pierre
Commercial Botanical Synonym	Sterculia lychnophora Hance
Common Name	Malva Nut · Pang Da Hai · Boat-Fruited Sterculia Seed
Botanical Family	Malvaceae
Plant Part	Mature seed
Ingredient Type	Botanical ratio extract
Product Form	Fine powder
Primary Market Grade	10:1
Essencefield Ratio Options	5:1 · 10:1 · 15:1 · 20:1
Appearance	Light brown to brown fine powder
Particle Size	Typically 80 mesh
Processing Format	Extracted, concentrated, and spray-dried
Carrier Options	Carrier-free · Maltodextrin-supported
Water Behavior	Water-dispersible; may produce haze or sediment
Characteristic Constituents	Mucilage-associated polysaccharides · phenolic and flavonoid constituents

Key Constituents & Extract Profile

The seed is distinguished by a hydrophilic mucilage fraction containing polysaccharide components. Published investigations of aqueous seed material have identified polysaccharides containing galactose, arabinose, and rhamnose, helping explain the characteristic hydration and swelling behavior associated with Malva nut.

Broader chemical profiling has also identified phenolic acids and glycosides, flavonoids, procyanidins, alkaloids, lipids, and other secondary metabolites. This multi-component profile is more representative of the ingredient than an unsupported single-active specification.

Extract ratio and constituent assay describe different commercial concepts. A 10:1 or 20:1 designation refers to the concentration relationship used to produce the finished material; it does not represent 10% or 20% polysaccharides, flavonoids, or another individual constituent. Standardized polysaccharide products therefore belong to a separate specification category.

Technical & Quality Considerations

Raw-material authentication should align the accepted species, mature seed plant part, commercial synonym, extract ratio, and finished powder documentation. Closely named Sterculia or Scaphium materials should not be treated as interchangeable during supplier qualification. Identity control is particularly important because older commercial naming continues to coexist with the currently accepted botanical classification.

Water interaction is one of the ingredient’s defining technical characteristics. Hydrophilic seed components can hydrate progressively, so performance should not be judged only by whether the powder forms a clear solution. Solids loading, particle size, carrier system, mixing energy, hydration time, and surrounding formulation matrix can affect viscosity, haze, sedimentation, and mouthfeel.

For dry-product scale-up, R&D teams should evaluate powder flow, density differences, segregation, and blend uniformity before capsule, tablet, or sachet filling. In beverage systems, controlled addition or dry premixing can improve wetting and reduce localized agglomeration. Pilot batches should assess hydration, sediment formation, viscosity, color contribution, taste interaction, pH compatibility, and stability through the intended processing conditions.

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.