Truffle Extract Powder

Truffle extract starts from the fruiting body of the black Périgord truffle, an underground fungus prized in cooking. Water extraction concentrates the soluble fraction, and the liquor is dried to a light yellow powder that disperses in water.

The extract is supplied at a 10:1 ratio with no marker percentage and is milled to 80 mesh. The method-defined polysaccharide powder is a separate product, so this ratio extract is the entry for a whole fruiting-body water concentrate, not a flavor.

SKU: BOT-BEX-0606 Category: Botanical Extracts Tags: Bars & Bakery, Gummies & Chews, Mushroom & Fungi, Plant Extracts, Sports Nutrition, Water Extracted

Tuber melanosporum Identity & Plant Part

The botanical entity is Tuber melanosporum Vittad., the black truffle, an ascomycete fungus that lives with the roots of oak and hazel trees. The part used is the fruiting body, the underground, dark, warty structure that ripens in winter and is traditionally located with trained animals. Mycelium and fermentation broth are not part of this ingredient.

Other truffles are different species, among them Tuber aestivum, the summer truffle, and the white truffle, Tuber magnatum. Truffle extract carries heteropolysaccharides built from mannose, glucose and galactose, proteins and fungal sterols, named here as families only. The sulfur-containing volatiles that make truffles smell do not end up in this extract.

Truffle Extract vs Polysaccharide Powder

Form	What It Is	Choose It When
10:1 Fruiting Body Extract	Water-extracted and concentrated black truffle	A whole water concentrate without a polysaccharide target is specified
Truffle Polysaccharide Powder	Polysaccharide powder with a method-defined content	A defined polysaccharide content is the specification

The 10:1 ratio is a concentration step from dried truffle. It does not state a polysaccharide or beta-glucan figure, and the sibling polysaccharide powder uses a separate measurement. Choose the ratio extract when the whole soluble fraction is wanted, and the polysaccharide powder when a content target drives the specification.

Truffle extract is not a flavoring. The aroma that defines culinary truffles comes from volatile sulfur compounds that are lost on water extraction and drying, so a formula that wants truffle taste needs a different ingredient. Species and part remain fixed whichever form is chosen.

Typical Specifications

Specification Item	Product Information
Latin Name	Tuber melanosporum
Plant Part	Mushroom & Fungi
Processing	Water Extraction
Common Name	Black Truffle (Périgord Truffle)
Ingredient Type	Ratio Extract
Extract Ratio	10:1
Appearance	Light yellow powder
Solubility / Dispersibility	Water Dispersible
Quality Parameters
Moisture (LOD)	≤5.0%
Total Ash	≤5.0%
Particle Size	80 mesh
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤1,000 cfu/g · Yeast & Mold ≤100 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Application Areas

Capsule Fills for Truffle Extract

Two-piece capsules take truffle extract as a pale, free-flowing powder after a flow aid. The very mild savory taste stays inside the shell, and the low oil load keeps the powder from smearing on the filler. Fill-weight control and a disintegration test close each finished lot.

Creamy Fungal Drink Sticks

Stick packs blend the extract with oat, vanilla or cocoa flavors in a creamy dry blend. The cup is a pale, hazy cream. A dry carrier keeps the dose steady across sticks, and a sieve step removes lumps before filling.

Pressed Fungal Tablets

Tablets compress the extract with cellulose filler and a disintegrant, and the powder binds fairly well. A light coat protects the pale tint. Dry granulation keeps moisture out, and hardness is checked on cooled tablets.

Soft-Chew Gummy Bases

Gummies carry the extract in pectin bases with caramel or honey flavors, which sit well with the faint savory note. Add the powder after the cook, and judge texture once the gel has set, since polysaccharides can change body.

Oat Bar Dry Blends

Bars use the extract in the dry fraction with oats and seeds, where its mild savory depth is hardly noticed. The powder is added before the binder to avoid clumps, and finished bars are checked for moisture and texture.

Formulation Notes

Truffle extract is a light yellow powder with a faint mushroom aroma, nothing like the strong scent of the fresh fungus, and a mild savory-sweet taste, with only a faint savory-sweet echo of the cooked-fungus character. In water it disperses to a pale, slightly viscous and hazy liquid. Soluble polysaccharides make the powder hygroscopic.

Weigh the extract in a dry room and reseal the pack after each draw. A flow agent keeps it moving through capsule fillers, and a sieve step before filling removes the rare hard lump. Add the powder gradually to liquids, stirring as it goes, to avoid slow-hydrating clumps. Keep opened packs closed and out of strong light.

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.