Freeze-dried osmanthus powder

Product Name	Freeze-dried osmanthus powder
Type	Freeze-dried powder
Brand Name	BAISIFU
Appearance	Power
Shelf Life	2 years
Specification	1L
MOQ	5kg
Origan	Shaanxi,China
Purity	99%
Packing	Foil bag,Bottled,Drum,Carton,Container
Storage	Sealed in dry,Room Temperature
Quality	Natural raw materials, safe and harmless, no addition

Introduction

Freeze-Dried Osmanthus Powder is a powdered product made by dehydrating fresh osmanthus through vacuum freeze drying technology. The raw materials are usually golden osmanthus (Osmanthus fragrans var. thunbergii) or silver osmanthus, which are picked, cleaned, quick-frozen, sublimated and dried to retain the natural aroma, nutrients and color of osmanthus. Its water content is less than 5%, the texture is loose, and it is easily soluble in water or alcohol. It is widely used in food, medicine, cosmetics and other fields.

Advantages

Retain natural active ingredients:

The freeze-drying process is carried out below -50℃ to avoid high temperature damage to heat-sensitive substances (such as flavonoids and volatile oils), and the active ingredient retention rate is more than 95%.

High stability and portability:

Low water content (<5%) inhibits microbial growth, and the shelf life is up to 12-18 months at room temperature.

The powder form is convenient for storage, transportation and precise addition.

Enhanced functionality:

The antioxidant capacity (ORAC value of 8,000 μmol TE/g) is 10 times that of vitamin C.

Inhibit α-glucosidase activity and assist in lowering blood sugar (IC₅₀=0.32 mg/mL).

Sensory advantages:

Retain the natural sweet fragrance of osmanthus (threshold is about 0.01 ppm), and the aroma intensity is 3-5 times that of dried osmanthus.

No burnt bitterness, suitable for high-end products.

Green and environmentally friendly: Freeze drying reduces energy consumption by 30%-40% compared to traditional hot air drying, which is in line with the trend of sustainable development.

Application

Food industry

Baked food:

Add to cakes and biscuits (0.1%-0.3%) to give natural floral fragrance and replace artificial flavors.

Paired with matcha and chocolate to develop Chinese flavor products (such as “Osmanthus Longjing Pastry”).

Beverages and dairy products:

Add to tea drinks (such as osmanthus oolong tea), yogurt, and ice cream (0.05%-0.2%) to enhance the flavor layering.

As an antioxidant in functional beverages (such as sports drinks adding 0.1% freeze-dried osmanthus powder).

Candy and desserts:

Add to hard candies and soft candies (0.2%-0.5%) to cover the bitter aftertaste of some sweeteners.

Natural colorant for jelly and pudding (compounded with β-carotene).

Skin care products:

Add to essences and facial masks (0.5%-2%) to resist oxidation and inhibit tyrosinase activity (whitening effect is better than arbutin).

Combined with hyaluronic acid to enhance skin moisturizing ability.

Perfumes and fragrances:

As a natural fixative, it prolongs the fragrance retention time of the essence (addition amount 0.1%-0.3%).

Agriculture and daily chemicals

Plant growth regulators:

Spray plants after dilution (10-50 mg/L) to promote flowering and fruiting (experiments show that the fruit setting rate of tomatoes has increased by 15%).

Air fresheners:

Mixed with a carrier (such as zeolite) to make a slow-release fragrance product.