100% Pure Red Bean Powder - Gluten-Free, Nutrient-Dense | China Suppliers & Factory Approved
🌿 Product Specification
| Product Name | Red bean powder |
| Plant source | Phaseolus calcaratus Roxb. |
| Solubility | Water-soluble |
| Appearance | Fine, Light red to brownish-red powder |
| Odor | Characteristic red bean odor |
| Process | Extraction, concentration, spray drying |
| Moisture | Not more than 6.0% |
| Ash | Not more than 5.0% |
| Mesh | 80 – 100 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 the botanical source of red bean powder?
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The red bean powder is derived from Phaseolus calcaratus Roxb., a leguminous plant widely cultivated in Asia and recognized for its nutritional and functional properties.
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How is the red bean powder manufactured?
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The powder is produced through a three-step process: extraction of active compounds from red beans, concentration of the extract, and finally spray drying to obtain a fine, consistent powder with a particle size of 80–100 mesh.
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Is the red bean powder water-soluble?
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Yes, the red bean powder is fully water-soluble, making it easy to incorporate into beverages, food formulations, and nutritional supplement products.
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What packaging options are available?
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Red bean powder is available in 1kg, 5kg, and 25kg packaging options, supplied in sealed bags or paper drums to ensure product freshness and safety throughout the shelf life of 24 months.
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Does the red bean powder meet microbiological safety standards?
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Yes. The product is tested to confirm the absence of E. Coli and Salmonella spp. (both Negative). Total plate count is controlled at ≤10,000 cfu/g and Yeast & Mold at ≤50 cfu/g, meeting standard food safety requirements.
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What is the recommended storage condition to maintain shelf life?
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To maintain the quality of red bean powder throughout its 24-month shelf life, it should be stored in a cool, dry, and well-ventilated environment, away from direct sunlight and moisture. Always keep the packaging sealed after opening.
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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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