Acerola

Acerola
A Natural Vitamin C Source from Acerola Cherries

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Plant-Based Vitamin C for Food Fortification

Acerola extract is produced from acerola cherries (Malpighia emarginata) using gentle extraction and drying processes designed to preserve naturally occurring vitamin C. The extract is typically standardized to defined vitamin C levels, enabling precise dosing in food and beverage formulations.

Compared to synthetic ascorbic acid, acerola extract offers a naturally sourced alternative that supports clean-label declarations and botanical positioning. It is available in powder form with controlled particle size and good flowability.

Acerola extract is widely used in functional foods where natural vitamin fortification and antioxidant positioning are required.

Product	Color	Organic	Conventional
Acerola Extract Powder	Red	✓	✓
Acerola Juice Concentrate	Red	✓	✓
Acerola Fiber C+	Red	✓	✓

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Functional Benefits

Acerola extract functions primarily as a natural vitamin C fortification ingredient with additional antioxidant functionality. Its standardized ascorbic acid content enables precise nutritional dosing and supports consistent labeling across production batches.

Technologically, acerola extract contributes to oxidative protection of flavors, fats, and colors, particularly in beverages, powders, and fruit-based formulations. Its acidity must be considered during formulation, as it can influence pH, flavor balance, and protein stability in certain matrices.

In dry applications, acerola extract integrates easily into blends and premixes. In liquid systems, it performs reliably under standard heat treatment, though formulation strategies should account for vitamin C sensitivity to oxygen and light. Acerola extract allows partial or full replacement of synthetic ascorbic acid while maintaining functional performance.

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