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Fine, free-flowing powder with a uniform rose-red colour and natural pitaya aroma.
HERSONCARE Pitaya Powder is a spray-dried red dragon fruit powder used as a Natural Colorant and flavour source in beverages, yogurt, ice cream, bakery, confectionery and supplements. It delivers a rose-red to magenta hue from natural betacyanins, replacing synthetic reds such as Red 40 / E129 in products positioned for clean-label retail.
One point needs stating plainly: "clean label" here means no synthetic colour, no preservative and a readable ingredient list — not necessarily carrier-free. Spray-dried fruit juice powders normally require a carrier to form a flowable, shelf-stable powder, and that carrier must be declared. Freeze-dried whole-fruit powder can be carrier-free but behaves differently in liquids and costs more. Confirm carrier status on the COA and match it to your label target rather than assuming every "clean label" powder is 100% fruit.
Betacyanins are stable in the pH 4–6 range typical of yogurt, dairy drinks and fruit beverages, and fade under prolonged heat and light. That defines where the powder performs best: cold-fill and chilled dairy systems, and low-heat confectionery. Supplied in 25 kg bulk bags with sample pouches, alongside Natural Matcha Powder and Organic Spirulina Powder for multi-colour natural blends and D-delta Mixed Tocopherols for oxidative protection.
Appearance: fine, free-flowing powder. Colour: uniform light rose red. Odour: characteristic natural pitaya aroma. Reconstitutability: disperses without precipitation or layering under normal agitation. Moisture: <5%. Particle size: 80–100 mesh standard, custom available.
Colour source: natural betacyanins. Carrier: stated per lot on the COA — check against your label requirement before specifying; it also affects the HS code used for import clearance. Additives: no synthetic colour, no preservative.
Stability: best colour retention at pH 4–6; performance drops in strongly acidic or alkaline systems. Heat degrades betacyanins, so add late in the process and avoid holding at pasteurisation temperature. Light fades the colour — use light-protective packaging and store the powder away from direct light.
The commercial reason buyers specify this powder is to remove Red 40 / E129 from the ingredient list while keeping a pink-to-magenta shade. In dairy and cold-fill beverage systems the replacement is direct; in high-heat applications it requires process adjustment rather than a one-for-one swap. Knowing which case applies before the trial separates a smooth reformulation from a failed batch.
Betacyanins perform well in the pH 4–6 window typical of yogurt, drinking yogurt and dairy alternatives — the category where synthetic reds are most often replaced and colour consistency through shelf life matters most.
The powder carries the mild, sweet flavour of red pitaya, so a smoothie, dessert or yogurt gains colour and flavour from one ingredient instead of two separate additions.
No synthetic colour and no preservative, with carrier status, heavy metals and microbiological results stated per batch — the documentation a retailer or auditor asks for when "no artificial colours" is on pack.
Used in yogurt, drinking yogurt and plant-based ferments where the pH 4–6 window supports betacyanin stability and the clean-label claim drives the switch away from synthetic reds.
Used in ice cream, sorbet and frozen yogurt for a natural pink-to-magenta shade, with cold processing preserving colour through freezing and storage.
Used in juices, smoothies and functional drinks where a natural red and mild pitaya flavour are both wanted. Best suited to systems within the stable pH range.
Used in cakes, cookies, macarons and gummies for a natural pink shade. Heat reduces intensity, so dosing accounts for bake loss.
Used in supplement powders and capsules for natural colour and betacyanin antioxidant content, and as a plant-derived Cosmetic Raw Material in soaps and bath products. Combines with Cosmetic Azelaic Acid in functional skincare.
Natural betacyanin colour with no synthetic dye, supported by per-batch documentation — the basis for a claim that survives retailer and auditor review.
The mild pitaya flavour and rose-red colour come from the same powder, reducing colour and flavour SKUs in the premix.
Powder replaces perishable fresh pitaya, cutting preparation labour, spoilage and seasonal gaps, with a 24-month shelf life under recommended storage.
Standardised powder form allows accurate weighing and repeatable colour batch to batch, simplifying scale-up from trial to production.
Standard MOQ 20 kg, with sample pouches and 25 kg bulk bags. T/T payment with FOB, CIF, DDU, DDP and express delivery.
Full documents available on request, covering carrier status, heavy metals and microbiological parameters per batch.
Production runs from ripe red pitaya selection through washing, pulping and fine filtration, low-temperature spray drying to protect betacyanins, sieving and metal detection, then microbiological, heavy metal and pesticide residue testing per batch before packaging. Shelf life: 24 months in original sealed packaging, stored cool and dry, protected from direct light. Custom requests evaluated within 48 hours, with a pre-shipment sample before full production.
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Main Product:
Food Additives,
Cosmetic Raw Materials,
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