Definition:

◣

◢

PulpJuica®Spinach powder is a powdered product made from fresh spinach that retains the rich nutrients and natural green pigment of spinach, providing a unique additive for the food industry. With its unique properties and wide range of applications, spinach powder plays an important role in modern food production.

Particularities of PulpJuica®Spinach powder:

Product Specifications:

○

○

Product quality standards:

● Food grade, In-house

PulpJuica®Spinach powder Applications:

■ Source

Controlling and screening the raw material (i.e., fresh spinach) for spinach powder is crucial for ensuring product quality, safety, and nutritional stability. This typically requires stringent controls at multiple stages, including the planting source, harvesting standards, and pre-processing and screening. Richtek prioritizes spinach varieties with thick leaves, low fiber content, and high chlorophyll and nutrient content (such as vitamins and minerals). We also consider the variety's disease resistance and adaptability to minimize pest and disease risks during cultivation and post-harvest losses. Our partner raw material cultivation bases implement standardized planting practices, strictly control the use of chemical fertilizers and pesticides, prioritize biological control and organic fertilizers, avoid highly toxic and high-residue pesticides, and ensure compliance with national food safety standards.

PulpJuica®Spinach powder is available in the following specification and contents:

☑  PulpJuica®Spinach powder (Freeze drying/Spray drying), organic available

PulpJuica®Spinach powder is widely used in food processing, nutritional supplements, catering and other fields due to its rich nutrition, easy storage and convenient use.

In the food processing industry, PulpJuica®Spinach powder is used as a natural colorant and nutritional enhancer in baked goods and pastries, imparting a green appearance while increasing dietary fiber, vitamins, and minerals. In convenience foods and pre-prepared dishes, spinach is used in instant soups, seasoning powders, and instant noodle vegetable packets to partially replace dehydrated spinach, enhancing nutritional density and flavor. It can be added to pre-made fillings to balance the taste and provide nutritional benefits, while simplifying the processing process (no need to blanch or chop fresh spinach). Spinach powder can be added to infant and toddler solids, providing natural vegetable nutrition in a fine, easily digestible powder. Spinach powder can be used in functional foods such as meal replacement powders and nutrition bars to increase dietary fiber and antioxidant content, meeting low-calorie, high-nutrient requirements. Spinach powder can be added to beverages and desserts to enhance their green color and nutritional value. It can be combined with fruit or yogurt to mask a slightly astringent taste, imparting a natural green color and enhancing nutritional value.

When cooking at home, spinach powder can be used to make "spinach paste" and used in place of fresh spinach for stir-fries, thickening, or making spinach egg drop soup, simplifying meal preparation. Spinach powder can be added to sauces and dressings (such as salad dressings and pasta sauces) to add nutrition and natural color, enhancing product value. As a natural nutritional additive, spinach powder can be added to livestock feed or pet food to supplement vitamins, minerals, and dietary fiber, improving the palatability and nutritional value of the feed. In some applications where artificial coloring is restricted, spinach powder can be used as a natural green pigment (but processing stability must be taken into consideration). Extracted ingredients such as chlorophyll and dietary fiber can be used in the production of related nutritional supplements.

■ Active ingredients

PulpJuica®Spinach powder retains many of the active ingredients found in fresh spinach, which play important roles in human physiology. Vitamins include vitamin C, vitamin K, vitamin A (a precursor to carotenoids), and B vitamins. Minerals and trace elements include iron, calcium, magnesium, and potassium. Antioxidants include chlorophyll, the core ingredient that gives spinach powder its green color. It has antioxidant and anti-inflammatory properties and may also aid in detoxification. Flavonoids, such as quercetin, have strong antioxidant properties and can reduce free radical damage, potentially helping to lower the risk of chronic inflammation. Lutein and zeaxanthin are carotenoids that benefit eye health, protecting the retina and reducing photoreceptor damage. Dietary fiber includes soluble and insoluble fiber, which can promote intestinal motility, increase satiety, and help regulate blood sugar and cholesterol levels.

■ Production technology characteristics

The production process for PulpJuica®Spinach powder must balance nutrient retention, safety, and product stability. It typically includes key steps such as raw material pretreatment, drying, and pulverization. Rotten, yellowed, and insect-spotted spinach is discarded, along with old roots, stems, and impurities, while retaining fresh leaves and some tender stems. Large particles such as sand and mud are removed using a vibrating screen. The spinach is then repeatedly rinsed with running water or a bubble washer to remove surface pesticide residues, microorganisms, and dirt. Ozone water or a weak acidic solution may be used for auxiliary disinfection if necessary. Some processes involve briefly immersing the washed spinach in hot water at 80-100°C to inactivate oxidases (such as polyphenol oxidase) in the spinach, preventing chlorophyll degradation and browning during processing and storage, and preserving its green color. This also removes some oxalic acid (reducing astringency and minimizing the impact on calcium and iron absorption). This kills most surface microorganisms, extending the shelf life of the raw material. After pulverizing, the spinach should be immediately cooled with cold water (rapid cooling) to avoid overheating that destroys nutrients.

Drying is a critical step in determining the nutritional retention and quality of spinach powder. Hot air drying involves laying pre-treated spinach (cut or whole leaves) flat in a dryer and drying it in hot air at 50-70°C (drying time varies depending on the thickness of the material, typically 4-8 hours) until the moisture content drops below 5%. This method is cost-effective and suitable for large-scale production. However, high temperatures may cause the loss of some heat-sensitive components (such as vitamin C and chlorophyll) and darken the color. Freeze drying (lyophilization) involves freezing the spinach to below -30°C, then allowing the water to sublime directly in a vacuum environment (preventing liquid water from damaging the cell structure). The resulting moisture content can be reduced to below 3%. This method maximizes the preservation of nutrients (especially vitamins and chlorophyll), natural color, and flavor, and offers excellent rehydration properties. However, this method is associated with high equipment costs, low production efficiency, and a higher product price.

Dried spinach (leaves or chunks) is pulverized in a grinder (e.g., universal grinder or ultrafine grinder). Screening is then used to adjust the powder fineness as needed (usually 80-120 mesh; finer mesh yields a smoother texture and improved solubility). Temperature control is essential during the pulverization process to avoid frictional heat that could damage the ingredients. Low-temperature pulverization may be used if necessary.

☑  PulpJuica®Spinach slice, organic available