Formulating asam gelugur (Garcinia atroviridis) powder in drinks: usage level, solubility and processing stability
Formulator’s summary: Asam gelugur (Garcinia atroviridis) extract powder is a 100:1 fruit extract that the catalogue lists as soluble in water, with a pH of 4–6 and a fine brown powder form. Its sour, acidic character suits acidulated beverages: ready-to-drink, cordial concentrate and powdered drink mix, where acidity, haze and heat exposure are checked in the finished drink.
Company certifications/registrations
Quick facts for formulators
- Botanical source and part: Garcinia atroviridis, fruit.
- Extraction ratio: 100:1, ultrasonic water extraction.
- Standardised marker: hydroxycitric acid (HCA) 50–55%, confirmed on the batch Certificate of Analysis.
- Form and odour: fine brown powder with a characteristic odour.
- Solubility and pH: soluble in water; pH 4–6.
- Moisture and particle size: 2–8%; more than 95% through 60 mesh.
- Catalogue serving range: 100–300 mg per serving.
- Shelf life: 24 months in the sealed original pack, below 25°C and relative humidity below 65%.
- Pack sizes: 1 kg, 5 kg and 20 kg; origin Malaysia.
- Heavy metals: As ≤1 ppm, Pb ≤2 ppm, Cd ≤1 ppm, Hg ≤0.05 ppm.
- Clean label: vegan, non-GMO, gluten-free (<20 ppm), not irradiated, no listed allergens.
What is asam gelugur extract powder?
Asam gelugur (Garcinia atroviridis) is a sour fruit. The fruit contains citric, tartaric, malic and ascorbic acids, along with hydroxycitric acid (HCA) and flavonoids. The extract powder is a 100:1 concentrate of the fruit, standardised to 50–55% HCA and dried into a water-soluble brown powder. For a beverage formulator, its main contribution is the sour-fruit character, so acidity, flavour balance and finished pH are the first properties to evaluate.
Catalogue specification
| Parameter | Catalogue value | What it means in a drink |
|---|---|---|
| Botanical source and part | Garcinia atroviridis, fruit | Name the botanical and part on the purchase order and the COA. |
| Extraction ratio | 100:1 | Each kilogram of powder represents a defined quantity of raw fruit. Compare like ratios when switching suppliers. |
| HCA marker | 50–55% | A compositional specification marker. The certificate of analysis for each lot states the HCA assay and method. |
| Appearance and odour | Fine brown powder; characteristic odour | Compare each incoming lot with a retained reference lot. |
| Solubility | Soluble in water | Evaluate wetting and clarity in the target drink format (see the solubility section below). |
| pH | 4–6 | The extract is an acid input, so the finished drink pH is measured after all ingredients are in. |
| Moisture | 2–8% | Moisture influences flow and clumping. Keep packs sealed between uses. |
| Particle size | More than 95% through 60 mesh | Governs how quickly the powder wets and disperses, and how much residue remains. |
| Serving range | 100–300 mg per serving | The catalogue serving range. Set the drink volume and serving basis in the trial plan below. |
| Heavy metals | As ≤1 ppm, Pb ≤2 ppm, Cd ≤1 ppm, Hg ≤0.05 ppm | Confirm each lot’s result against these limits on its COA. |
| Microbial | Aerobic plate count ≤10⁴ cfu/g; yeast and mould ≤10³ cfu/g; coliforms ≤10² cfu/g; E. coli absent | Confirm each lot’s result on its COA. |
| Shelf life | 24 months, sealed, cool and dry | Applies to the unopened powder under the storage conditions listed below. |
| Pack sizes | 1 kg, 5 kg, 20 kg | Choose the pack size that matches trial and production volumes. |
Acidity and flavour balance
Hydroxycitric acid is an acid, so the extract adds acidity as well as the fruit’s flavour. Build the drink’s acid profile with this in mind. Add the extract to the water phase before sweeteners, then taste and measure pH once the sweetener, flavour and any other acids are in. Sweetness and sourness are judged together, so any sweetener change made after the pH check should be recorded as a separate trial step, because it can shift the flavour balance again.
Solubility, haze and sediment by format
Assess the powder in the exact format it will be sold in, because each format sets different wetting, clarity and sediment conditions.
- Ready-to-drink (clear): wet the powder in the water phase first, then check for visible particles, haze and sediment at fixed observation points.
- Cordial concentrate: assess both the concentrate and the diluted serving, using the dilution and mixing conditions set in the trial.
- Powdered drink mix: test dispersion at the intended reconstitution water temperature, with the order of addition and stirring method recorded. Note the time to full wetting and any residue left in the vessel.
- Opaque or suspended drinks: judge suspension and mouthfeel in that matrix, rather than applying clear-drink criteria.
Heat treatment and hot-fill: points to trial
Powder can clump with heat or moisture, so keep the powder sealed until batching and control humidity during dry-blending. Trial the drink through the heat step planned for production. Record pH, colour, odour, flavour and sediment before the step, after the hold and again after storage. Hot-fill should be assessed as its own trial, because its hold temperature and time differ from other heat treatments. Record the process parameters exactly so a repeat run can be matched. Colour, taste and texture can vary from batch to batch, so keep a retained reference lot for every comparison.
Packaging and storage checks
- Keep the powder in its original sealed pack, below 25°C, at relative humidity below 65%, away from sunlight and strong odours.
- Reseal packs promptly after sampling, and bring sealed packs to ambient temperature before opening so condensation does not form on cold powder.
- Retain a sealed sample of each lot for the life of the finished product, so any later question can be checked against the original material.
- For the finished drink, select packaging and light protection in the trial. Record closure type, headspace and storage temperature with each sample.
Trial plan
| Variable | What to record | Acceptance idea |
|---|---|---|
| Extract level within the 100–300 mg per serving catalogue range | Level per serving, drink volume, extract lot number | A taste panel rates the chosen level as balanced against a reference set before the trial. |
| Format: ready-to-drink, cordial concentrate or powdered mix | Wetting time, haze, visible particles and sediment | No visible sediment at the end of the observation interval set in the protocol. |
| Order of addition and water temperature | Sequence, water temperature, mixing time and any residue | The same result across repeat preparations. |
| Finished pH | pH measured after all ingredients are added | Within the pH window set by the product team for the finished drink. |
| Heat step: hold temperature and time, or hot-fill | pH, colour, odour, flavour and sediment before and after the step | Colour and flavour change stays within limits set before the trial, with no new sediment. |
| Storage: temperature, light and pack | The same measures at fixed intervals, with storage conditions logged | Stable against the retained reference across the storage period set in the protocol. |
Specification and COA for buyers
Write the following into the purchase specification before the first order: the extraction ratio, the HCA marker and assay method, particle size, moisture, pH, heavy metal and microbial limits, and the pack size. The certificate of analysis for each lot states the HCA assay and method, and reports the heavy metal and microbial results against these limits.
Supply, documentation and packing
Bionutricia supplies asam gelugur extract powder as a bulk ingredient for B2B and OEM use, in 1 kg, 5 kg and 20 kg packs, with custom standardisation and packing available on enquiry. A certificate of analysis is issued for each lot. The specification sheet and supporting documents, including the halal certificate, can be requested with the order. Current certifications are FSSC 22000, JAKIM Halal, GMP, HACCP, MeSTI and US FDA facility registration.
Frequently asked questions
Is asam gelugur extract powder soluble in water? The catalogue lists it as soluble in water. Confirm wetting, clarity and sediment in the finished drink format using the trial plan above.
What serving range does the catalogue list? The catalogue serving range is 100–300 mg per serving. Set the drink volume and serving basis in the trial plan.
What is the HCA specification? The catalogue specification is 50–55% hydroxycitric acid (HCA), used as a compositional marker. The certificate of analysis for each lot states the HCA assay and method.
Why check pH in a drink made with this extract? HCA is an acid and the fruit is sour, so the powder’s pH of 4–6 and the finished drink’s pH are both checked once all ingredients are in.
Is the extract halal certified? The catalogue lists JAKIM Halal certification, alongside FSSC 22000, GMP, HACCP, MeSTI and US FDA facility registration.
Request the certificate of analysis, specification sheet and a sample of Garcinia atroviridis (Asam Gelugur) Standardized Extract Powder.
