Mume Fruit Extract Powder

Mume Fruit Extract Powder is a concentrated botanical ingredient produced from the fruit of Prunus mume (Siebold) Siebold & Zucc., a Rosaceae species also known as mume or Japanese apricot. Supplied as a fine powder, it provides a concentrated botanical format for dietary supplements, powdered nutrition, and selected food and beverage formulations.

Essencefield supplies a carrier-free 10:1 extract as the standard commercial grade, with 4:1, 5:1, and 20:1 options also available. The material has a light brown to brown appearance, sour-tart sensory profile, 100-mesh particle size, and water-dispersible behavior. The 10:1 specification describes botanical concentration and does not represent an assay percentage for an individual constituent.

SKU: BOT-BEX-0459 Categories: Botanical Extracts, Fruit & Berry Extracts Tags: Antioxidant Support, Dietary Supplements, Fruit, Mume Fruit, Polyphenols

Ingredient Profile & Common Uses

The defined raw material is Prunus mume fruit rather than seed, flower, juice concentrate, or a generic plum species. This distinction is important because botanical source, plant part, and processing format influence ingredient identity and composition. Mume extract should also be distinguished from conventional fruit powder or juice powder, which retain different proportions of naturally occurring fruit solids and are not equivalent concentrated ingredients.

The standard 10:1 grade is supplied alongside 4:1, 5:1, and 20:1 concentration options. Essencefield’s standard material is carrier-free, providing a simpler ingredient composition without routine maltodextrin or similar carrier addition. For procurement comparison, concentration grade, carrier status, particle size, sensory profile, and analytical identification provide a more useful specification framework than ratio alone.

The powder has a pronounced sour and tart taste with a natural light brown to brown color. It disperses in water but should not be assumed to produce a clear solution. Ingredient concentration and the surrounding formulation matrix can influence turbidity, settling, acidity perception, mouthfeel, and flavor balance, particularly in aqueous or sensory-sensitive systems.

Application Areas

Capsules and Tablets

The concentrated powder can be incorporated into botanical supplement formulations requiring a defined mume fruit ingredient. Powder density, flow, blend uniformity, capsule filling, and compression behavior should be evaluated during formulation development.

Powder Blends and Stick Packs

Mume extract is suitable for botanical blends, sachets, stick packs, and powdered nutrition products. Premixing helps distribute its concentrated tart flavor and natural coloration more uniformly through the finished blend.

Beverage Powder Formulations

Its tart fruit profile can complement powdered beverage systems using fruit, tea, ginger, or similar flavor directions. Formulators should evaluate wetting, dispersion, turbidity, sedimentation, and sweetness-acidity balance during development.

Gummies and Chewable Products

The natural sour profile can support fruit-oriented gummy and chewable formulations. Development work should consider color contribution, flavor intensity, acid balance, and compatibility with gelatin- or pectin-based systems.

Typical Specifications

Item	Specification
Product Name	Mume Fruit Extract Powder
Botanical Name	Prunus mume (Siebold) Siebold & Zucc.
Botanical Family	Rosaceae
Plant Part	Fruit
Ingredient Type	Botanical ratio extract
Product Form	Fine powder
Commercial Grade	Food grade / supplement ingredient grade
Standard Specification	10:1 extract ratio
Available Ratio Grades	4:1 · 5:1 · 20:1
Identification	TLC / HPLC fingerprint
Appearance	Light brown to brown fine powder
Sensory Profile	Sour, tart, slightly fruity botanical notes
Carrier	Carrier-free standard grade
Particle Size	100 mesh
Water Behavior	Water-dispersible
Moisture	≤5.0%
Bulk Density	Approximately 0.35 g/cm³
pH	Approximately 3.5 in a 1% aqueous dispersion
Shelf Life	24 months in unopened original packaging
Origin	China

Key Constituents & Extract Profile

Mume fruit contains a characteristic organic-acid profile in which citric acid and malic acid are important naturally occurring constituents. The botanical also contains additional organic acids together with phenolic and flavonoid-related compounds that contribute to its broader phytochemical profile.

These constituents describe the chemistry of the source fruit rather than fixed assay values for the commercial ratio extract. A 10:1 specification represents the relationship between botanical starting material and finished extract; it does not mean 10% citric acid, 10% polyphenols, or a defined percentage of another individual compound.

Processing method also affects ingredient profile. Conventionally extracted fruit should not automatically be treated as chemically equivalent to smoked fruit, fermented preparations, juice concentrate, or other processed mume materials. Where a formulation requires quantitative control of organic acids, polyphenols, flavonoids, or another marker system, the required analyte and analytical method should be defined separately from the concentration ratio.

Technical & Quality Considerations

Quality evaluation should begin with botanical identity, fruit-part authenticity, carrier status, and analytical profile. TLC can support routine botanical identification, while HPLC fingerprinting provides a more detailed chromatographic comparison for supplier qualification and repeat purchasing. Where tighter compositional control is required, qualification samples and repeat commercial lots can be evaluated against an agreed chromatographic or marker profile.

The material’s 100-mesh particle size, approximately 0.35 g/cm³ bulk density, natural acidity, and water-dispersible behavior influence processing performance. Its brown coloration and sour-tart sensory profile can remain noticeable at practical use levels. In aqueous systems, formulators should distinguish dispersion from true dissolution and evaluate clarity, sedimentation, mouthfeel, flavor intensity, and interactions with other suspended ingredients.

Scale-up requirements depend on dosage form. Dry products should be assessed for premix uniformity, flow, filling, and compression behavior. Beverage systems require attention to mixing sequence, wetting, dispersion time, sedimentation, and sweetness-acidity balance. Gummies and other moisture-containing systems should also be evaluated for ingredient distribution, flavor carryover, color development, and processing compatibility under the intended manufacturing 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.