100% Pure Black Rice Powder from China - Nutrient-Rich Superfood by Trusted Suppliers and Factory
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Oryza sativa
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20–120 Mesh
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1kg / 5kg / 25kg
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24 Months Shelf Life
✅
E.Coli Negative
✅
Salmonella Negative
📋 Product Specification
| Product Name | Black rice powder |
| Plant Source | Oryza sativa |
| Appearance | Fine, Purple-black to Dark Purple powder |
| Odor | Characteristic Black rice odor |
| Process | Puffing process, Extraction |
| Moisture | Not more than 7.0% |
| Mesh | 20 mesh to 120 mesh |
| Total Plate Count | 10,000 cfu/g |
| Yeast & Mold | 50 cfu/g |
| E. Coli | Negative |
| Salmonella spp. | Negative |
| Shelf Life | 24 months |
| Packaging | 1kg / 5kg / 25kg, sealed bag or paper drum |
❓ Frequently Asked Questions
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What is black rice powder made from?
Black rice powder is derived from Oryza sativa (black rice) using a puffing process and extraction method, resulting in a fine, purple-black to dark purple powder with a characteristic black rice odor.
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What mesh sizes are available for black rice powder?
The powder is available in mesh sizes ranging from 20 mesh to 120 mesh, allowing customers to select the appropriate particle size for their specific application needs.
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What packaging options are available?
Black rice powder is available in 1kg, 5kg, and 25kg packaging options. It is packed in sealed bags or paper drums to ensure product integrity and freshness during storage and transport.
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How long is the shelf life of black rice powder?
The shelf life of black rice powder is 24 months from the date of manufacture, provided it is stored under appropriate conditions in a cool, dry environment away from direct sunlight.
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Is the black rice powder safe and free from harmful microorganisms?
Yes. The product is tested and confirmed negative for both E. Coli and Salmonella spp. The total plate count is controlled at 10,000 cfu/g, and yeast & mold levels are kept at 50 cfu/g, meeting strict food safety standards.
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What moisture content does black rice powder have?
The moisture content of black rice powder is not more than 7.0%, ensuring product stability, preventing clumping, and maintaining quality throughout its shelf life.
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Production Process
01
Raw Material Selection & Cleaning
High-quality apples are strictly selected and thoroughly cleaned to ensure raw material safety.
02
Crushing & Pressing in Anaerobic Environment
Apples are crushed and pressed under oxygen-limited conditions to minimize oxidative browning and preserve natural color and flavor.
03
Enzymatic Hydrolysis & Ultrafiltration
The juice undergoes enzymatic treatment and ultrafiltration to completely remove pectin, starch, and unstable proteins, resulting in clear and highly stable juice.
04
Low-Temperature Concentration
Using low-temperature vacuum evaporation or advanced membrane concentration (e.g., nanofiltration), water is removed efficiently at much lower temperatures than traditional boiling. This preserves thermosensitive nutrients (e.g., vitamin C) and volatile flavor compounds.
05
Sterilization & Aseptic Packaging
The concentrate is instant-sterilized and aseptically filled into large sterile bags or drums, ensuring extended shelf life and ease of storage and transportation.
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