Acai

Acai
A Polyphenol-Rich Botanical Ingredient from Acai Berries

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Functional Fruit Extract for Food Applications

Acai extract is obtained from carefully harvested acai berries (Euterpe oleracea) using controlled aqueous or hydroalcoholic extraction processes. The extract is standardized for selected bioactive compounds, primarily polyphenols and anthocyanins, which also contribute to its characteristic deep purple color.

Depending on the specification, acai extract is available in powder or liquid form and can be adjusted in terms of concentration, particle size, and solubility. Gentle drying technologies ensure stability of color and bioactive compounds while maintaining good dispersibility in dry and liquid systems.

Acai extract is commonly used in premium and functional food concepts where botanical sourcing, antioxidant positioning, and natural coloration are key formulation drivers.

Product	Color	Organic	Conventional
Acai freeze dried powder	Purple	✓	✓
Acai Juice Concentrate	Purple	✓	✓

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Functional Benefits

Acai extract provides a combination of functional coloring, antioxidant positioning, and matrix support in food and beverage formulations. Its anthocyanin content contributes intense natural purple coloration, enabling clean-label color solutions in beverages, powders, dairy alternatives, and snack applications. Color strength can be adjusted via standardization to ensure batch-to-batch consistency.

From a technological perspective, acai extract supports oxidative stability in sensitive matrices by contributing polyphenols that help protect fats, flavors, and pigments. The extract integrates well into both dry and liquid systems when particle size and solubility are properly specified, reducing risks of sedimentation or phase separation.

Acai extract remains stable under standard industrial processes such as pasteurization, spray drying, and blending. In multi-ingredient systems, it shows good compatibility with proteins, fibers, and sweeteners, making it suitable for complex functional formulations.

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