100% Pure Broccoli Powder - China Suppliers, Factory Fresh Superfood for Gluten-Free and Vegan Lifestyles
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Ingredients
100% Broccoli
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Solubility
Water-Soluble
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Processing
Spray / Freeze-Dry
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Shelf Life
24 Months
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Pathogens
Negative
Product Specification
| Product Name | Broccoli Powder |
| Raw Material | Brassica oleracea L. var. italica |
| Appearance | Fine, Dark green to green powder |
| Odor | Characteristic Broccoli odor |
| Mesh | 95% pass through 80–100 mesh |
| Solubility | Water-soluble ✔ Soluble |
| Ingredients | 100% Broccoli Pure |
| Processing Technic | Spray Drying, Freeze-Drying |
| Moisture | Not more than 6.0% |
| Ash | Not more than 5.0% |
| Total Plate Count | 1,000 cfu/g |
| Yeast & Mold | 100 cfu/g |
| E. Coli | Negative |
| Salmonella spp. | Negative |
| Shelf Life | 24 months |
| Packaging | 1 kg / 5 kg / 25 kg — Sealed bag or paper drum |
Frequently Asked Questions
Q
What is broccoli powder made from?
Our broccoli powder is made from 100% Brassica oleracea L. var. italica — pure broccoli with no fillers, additives, or artificial ingredients.
Q
What processing methods are used to produce this broccoli powder?
The powder is produced using either Spray Drying or Freeze-Drying techniques. Freeze-drying better preserves heat-sensitive nutrients, while spray drying offers cost-effective large-scale production.
Q
Is the broccoli powder water-soluble?
Yes, the broccoli powder is water-soluble, making it easy to incorporate into beverages, smoothies, soups, and other food or supplement formulations.
Q
What packaging options are available?
Broccoli powder is available in 1 kg, 5 kg, and 25 kg quantities, packaged in sealed bags or paper drums to maintain freshness and prevent moisture contamination.
Q
How long is the shelf life of broccoli powder?
When stored properly in a cool, dry place away from direct sunlight, the broccoli powder has a shelf life of 24 months from the date of manufacture.
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Is the broccoli powder safe and free from pathogens?
Yes. The product is rigorously tested and confirmed negative for both E. coli and Salmonella spp. Total plate count is controlled at ≤1,000 cfu/g and yeast & mold at ≤100 cfu/g, meeting strict food safety standards.
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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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