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Freeze-Dried Dragon Fruit Powder
Natural Magenta Colorant & Superfood Ingredient for Beverages, Dairy, Bakery, Confectionery & Nutraceuticals
A premium dragon fruit powder produced from whole, ripe red-fleshed pitaya (Hylocereus polyrhizus) through quick-freezing, vacuum low-temperature drying, and cryogenic milling. The result is a vivid magenta powder that delivers both striking natural color from betacyanin pigments and a concentrated dose of vitamin C, dietary fiber, and antioxidants. No additives, no carriers, no added sugar. Just 100% dragon fruit, ready for your formulation.
For B2B buyers: full CoA provided per batch. Standard Q/JSZY 0006S (ready-to-eat convenience food). HACCP-aligned production. Organic, Halal, and Kosher certifications available on request.
What Is Freeze-Dried Dragon Fruit Powder?
Dragon fruit, also known as pitaya, is the fruit of several cactus species in the genus Hylocereus. The red-fleshed variety (Hylocereus polyrhizus) is prized for its brilliant magenta pulp, which comes from betacyanins, a class of nitrogen-containing pigments that double as powerful antioxidants. Unlike anthocyanins (found in berries and grapes), betacyanins are structurally distinct and cannot coexist with anthocyanins in the same plant family.
Freeze-dried dragon fruit powder is made by freezing fresh red dragon fruit at ultra-low temperatures, then removing the ice through sublimation under vacuum, without ever applying heat. This preserves the delicate betacyanin pigments, vitamin C, and volatile aroma compounds that spray drying, which operates at 150 to 200 degrees Celsius, would degrade or destroy entirely. The dried fruit is then milled into a fine, free-flowing powder and sieved to a uniform particle size.
For formulators, the result is a single ingredient that does three jobs at once: it colors, it flavors, and it fortifies. That triple functionality is why freeze-dried pitaya powder has become a go-to ingredient for clean-label smoothies, plant-based yogurts, premium ice creams, and natural dietary supplements.
Product Specifications At a Glance
Full Technical Specifications (CoA)
Why Formulators Choose FOGT Freeze-Dried Dragon Fruit Powder
· Vibrant natural color without artificial dyes: the pigments responsible for the signature magenta hue are natural antioxidants classified as FDA-exempt color additives. In practice, that means you can replace synthetic Red 40 or carmine with a single clean-label ingredient that also contributes flavor and nutrition.
· Nutrient retention that spray drying cannot match: vitamin C, dietary fiber, and betacyanin antioxidants survive the freeze-drying process in concentrations close to those of fresh fruit. Independent testing shows ORAC values upwards of 18,000 umol TE/g for red pitaya powder, placing it among the most antioxidant-dense fruit powders on the market.
· 100% single ingredient, clean-label ready: one ingredient, no carriers, no maltodextrin, no anti-caking agents. The powder passes as a single-component declaration on any label, which matters increasingly for clean-label, organic, and plant-vegan certifications.
· Consistent quality backed by full CoA: every batch is produced under Q/JSZY 0006S and supplied with a full Certificate of Analysis covering sensory, physicochemical, mycotoxin, and microbiological parameters. Third-party testing (ISO 17025) available on request for heavy metals, pesticide residues, and microbial pathogens.
· Customizable particle size for your process: standard 60 mesh suits most beverage and bakery applications; 40, 80, or 100 mesh available for specific formulation needs, from coarse inclusions to ultra-fine dispersion in capsules and tablets.
From Fresh Dragon Fruit to Shelf-Stable Powder
1. Variety selection & harvest
Red-fleshed pitaya (Hylocereus polyrhizus) is harvested at peak ripeness from established growing regions. Fruit is selected for color intensity (magenta to deep purple-red), sugar content, and freedom from defects. Only Grade A fruit enters production.
2. Washing & sanitizing
Whole fruit is washed in potable water, then sanitized in an ozone or mild hypochlorous acid bath to reduce surface microbial load. This step is critical because dragon fruit skin carries soil-borne organisms that can survive into the finished powder if not controlled.
3. Peeling & cutting
The leathery skin is removed and the vivid magenta flesh is cut into uniform slices or chunks. Uniform piece size ensures even freezing and consistent drying times downstream.
4. Quick-freezing (IQF)
Cut fruit pieces are individually quick-frozen at -30 to -40 degrees Celsius. Rapid freezing forms small ice crystals that do not rupture cell walls, preserving texture, color, and nutrient integrity.
5. Vacuum freeze-drying (lyophilization)
Frozen fruit enters the freeze dryer, where temperature and pressure are controlled so that ice sublimes directly to vapor without passing through a liquid phase. This typically takes 18 to 24 hours at chamber pressures below 0.5 mbar and shelf temperatures below 50 degrees Celsius. Because the product never exceeds ambient temperature, heat-sensitive betacyanins and vitamin C are preserved.
6. Cryogenic milling & sieving
Dried fruit pieces are milled at low temperature (cryogenic grinding) to prevent frictional heat from degrading pigments. The milled powder is sieved to the target mesh size, typically 60 mesh, with tighter or coarser grades available on request.
7. Quality testing & packaging
Every batch is sampled and tested against the full Q/JSZY 0006S specification, including moisture, lead, patulin, and microbiological parameters. Passing material is packed in food-grade PE plus aluminum-laminated bags, sealed under nitrogen, and cartoned for shipment.
Recommended Applications & Usage
· smoothie bowls, functional juices, RTD wellness shots, pink lattes, plant-based protein shakes
· stirred into Greek or coconut yogurt for natural color, flavor, and fiber enrichment
· natural magenta coloring for sorbet, gelato, and dairy-free frozen desserts
· macaron fillings, muffins, cookies, and cake batters (note: prolonged high heat may soften the magenta to a softer pink)
· clean-label replacement for Red 40 or carmine in gummies, hard candy, and panned chocolates
· capsule and sachet formats delivering betacyanin antioxidants and vitamin C in concentrated form
· topical seasoning and inclusions for granola, energy bars, and breakfast clusters
Formulation tip: betacyanin pigments are sensitive to prolonged high heat and high pH. For the most vivid magenta, use in no-bake or low-temperature applications (frostings, glazes, fillings, cold beverages). In baked goods, expect a softer pink. Typical dosage ranges from 0.5% to 3% depending on desired color intensity and flavor impact. Start low and adjust upward.
Quality, Safety & Traceability
· CoA per batch: every production batch ships with a Certificate of Analysis covering all items in the Q/JSZY 0006S specification, from moisture and lead to patulin and the full microbiological panel.
· HACCP / ISO 22000 aligned: production follows HACCP principles and ISO 22000-aligned food safety management. Critical control points include raw fruit inspection, washing/sanitizing, freeze-drying temperature/pressure verification, and final microbial testing.
· Full batch traceability: each lot carries a unique batch number traceable from finished powder back to the raw fruit lot, harvest date, and growing region. Retain samples are stored for 24 months.
· Third-party testing on request: ISO 17025-accredited laboratory testing available for heavy metals (As, Cd, Hg, Pb), pesticide residues (GB 2763 multi-residue screen), and pathogen confirmation.
· Certifications available: USDA Organic / EU Organic, Halal, and Kosher certifications can be arranged for contracted supply programs. Non-GMO statement available.
Frequently Asked Questions
Q: Is this powder 100% dragon fruit, with no additives?
Yes. The powder is made exclusively from whole, ripe red-fleshed dragon fruit. No carriers, no maltodextrin, no anti-caking agents, no added sugar, no preservatives. The only ingredient is dragon fruit.
Q: What is the difference between freeze-dried and spray-dried dragon fruit powder?
Freeze drying operates at sub-zero temperatures and preserves betacyanin pigments, vitamin C, and volatile flavor compounds in near-fresh concentrations. Spray drying exposes the fruit to inlet temperatures of 150 to 200 degrees Celsius, which degrades color (shifting magenta toward brown), reduces vitamin C by 40 to 60%, and often requires maltodextrin carriers. For applications where color and nutrient retention matter, freeze-dried is the superior choice.
Q: How stable is the magenta color in baking?
Betacyanin pigments are moderately heat-sensitive. In no-bake and low-temperature applications (frostings, glazes, fillings, cold beverages) the color remains vivid magenta. In baked goods, prolonged high heat will soften the color to a muted pink. The color is also pH-sensitive, shifting toward purple in acidic conditions. For maximum color impact, use in cold or low-heat formulations.
Q: Can I get a custom mesh size or a sample?
Yes. Standard mesh is 60, and we can produce 40, 80, or 100 mesh for specific applications. Free samples (50 to 100 g) are available for R&D evaluation, with express shipping at buyer's cost.
Q: Which markets do you currently supply?
We supply B2B customers across Southeast Asia, the Middle East, Europe, and North America. Documentation packages can be tailored to destination-market requirements, including EU novel food compliance support and FDA registration documentation.
Q: Is the powder suitable for vegan and plant-based product lines?
Yes. The powder is 100% plant-based with no animal-derived processing aids. Vegan certification is available on request for contracted supply programs.
Request a Quote or Sample
Ready to test FOGT freeze-dried dragon fruit powder in your formulation? Contact us for a CoA, a free R&D sample, or a bulk pricing quotation tailored to your volume and specification requirements.
