Plain-English definitions of fruit powder terms: low-temperature dehydration, spray drying, maltodextrin, betalains, papain, and more.
- Low-temperature dehydration
- Removing water from fruit at 45–70°C over 12–24 hours. Preserves heat-sensitive nutrients like Vitamin C and polyphenols.
- Spray drying
- Industrial dehydration at 150–200°C that converts liquid into powder instantly. Faster and cheaper but degrades heat-sensitive nutrients.
- Maltodextrin
- A starch-derived bulking agent added to some fruit powders as a carrier or anti-caking agent. Not present in single-ingredient fruit powders.
- Betalains
- Natural pigments found in beetroot responsible for its red-purple colour. Water-soluble and heat-stable up to ~80°C.
- Papain
- A natural enzyme found in papaya that breaks down protein. Responsible for papaya powder's meat-tenderising effect. Denatures at cooking temperature.
- Single-ingredient powder
- A fruit powder containing only the dehydrated fruit — no carriers, bulking agents, flavour enhancers, or preservatives.
- MOQ (Minimum Order Quantity)
- The smallest quantity a supplier will sell in one order. Rootiva's MOQ is 5 kg.
- OEM (Original Equipment Manufacturer)
- In the food context: a manufacturer that produces a product for a buyer who sells it under their own brand label.
- Certificate of Analysis (COA)
- A document from a manufacturer confirming a product's composition, purity, and batch details. Required by most food manufacturers and supplement brands.
- Shelf life
- The period a product maintains acceptable quality in its original sealed packaging under specified storage conditions.