Cranberry Extract

The core active component of cranberry extract is Type‑A proanthocyanidins (PACs), which form the basis for its application in urinary health. However, buyers often encounter practical issues in actual use, including poor solubility, inadequate thermal stability, color fading, sour and astringent taste, and compatibility problems with other ingredients. To address these pain points, we offer the following five proven solutions.

PACs and anthocyanins in cranberry extract have limited solubility in conventional aqueous solutions, particularly tending to agglomerate and disperse unevenly in cold water, leading to precipitation or turbidity in beverages and solid drinks.

Our Solutions:

• Enzymatic Modification Technology: A complex enzyme degradation process combining cellulase and protease is applied to cranberry raw materials, significantly improving the solubility of cranberry powder in various solution systems.

• Cold‑Water Instant Grade: For beverage and solid drink customers, we offer cold‑water instant cranberry powder that completely disperses in water within seconds, forming a clear, precipitate‑free solution.

• Fine Particle Size Control: Standard products pass through an 80–100 mesh sieve, increasing the specific surface area for rapid wetting in water and preventing agglomeration.

PACs and anthocyanins in cranberry are sensitive to temperature and are prone to degradation during high‑temperature processing steps such as UHT sterilization, spray drying, and baking.

Our Solutions:

• Microencapsulation: Using spray drying with maltodextrin or gum arabic as wall materials, PACs are encapsulated within microcapsules to isolate them from high temperatures and oxygen. Protein‑based microcapsule systems can improve polyphenol bioavailability to 45.9%.

• Processing Parameter Recommendations: Based on the customer's actual process conditions, we provide optimal addition points and temperature control recommendations. PACs are most stable under acidic conditions (pH 3–4.5).

Cranberry anthocyanins give the extract its deep red color, but light, temperature, and pH changes can all cause fading or browning.

Our Solutions:

• Light‑Protective Packaging: Aluminum foil bags provide light protection during storage, effectively slowing color degradation.

• Copigmentation Protection: Addition of copigment molecules such as amino acids and peptides forms intermolecular interactions with anthocyanins, enhancing color stability and antioxidant activity.

• Natural Pigment Blending: For beverage customers, we recommend blending with other natural pigments such as black carrot or purple sweet potato to reinforce the red hue.

• pH Adaptation Recommendations: Cranberry anthocyanins are most stable under acidic conditions. We provide dosage adjustment recommendations based on the final pH of the customer's product.

• PACs Content: Customizable at 5%, 10%, 25%, 30%, and other specifications

• Solubility: Conventional grade, instant grade

• Color: Conventional grade

• Form: Powder (80–120 mesh), liquid extract