{"id":19158,"date":"2026-06-17T18:29:41","date_gmt":"2026-06-17T11:29:41","guid":{"rendered":"https:\/\/www.tibdglobal.com\/product\/dry-extract-stability\/"},"modified":"2026-10-01T15:24:56","modified_gmt":"2026-10-01T08:24:56","slug":"dry-extract-stability","status":"publish","type":"product","link":"https:\/\/www.tibdglobal.com\/en\/product\/dry-extract-stability\/","title":{"rendered":"Powder and Dry Extract Stability Testing Service"},"content":{"rendered":"
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Spray-Dried Extract, Freeze-Dried Extract, Granulated Extract, Maltodextrin Carrier Extract, and Encapsulated Powder are five powder and dry extract formats produced from natural plant material for use in dietary supplements, functional foods, nutraceuticals, and cosmetic active ingredient applications. These formats are downstream intermediates used in the manufacture of Tablets, Capsules, Sachets, and Bars, and are also sold as finished consumer products in sachet or jar format. The inherent challenges of powder and dry extract products in the tropical ASEAN Zone IVb environment include rapid moisture absorption causing Hygroscopicity and Caking, color change from Maillard reaction, degradation of thermolabile active compounds including Curcuminoids, Anthocyanins, and Catechins, encapsulation system failure under elevated temperature and humidity, and reduction in Probiotic CFU viability during storage.<\/p>\r\n

TIBD’s Powder and Dry Extract Stability Testing service covers Moisture Content by Karl Fischer Titration and Loss on Drying, Water Activity, Particle Size Distribution by Laser Diffraction, Bulk Density and Tapped Density with Carr’s Index and Hausner Ratio, Hygroscopicity by Dynamic Vapor Sorption (DVS) Sorption Isotherm, Caking Assessment, Color by CIE La<\/em>b* Colorimeter, Active Compound Assay by High Performance Liquid Chromatography (HPLC), and Probiotic Viability (CFU\/g), under ASEAN Zone IVb conditions per ICH Q1A(R2), in partnership with VISBIO as an Independent Quality Assurance Verifier (IQAV) using Validated Methods per ICH Q2(R1).<\/p>\r\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]\n\t\t

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<\/span>Powder and Dry Extract Product Types<\/span><\/h4>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\n\t\t[vc_column_text css=”” woodmart_inline=”no” text_larger=”no”]\r\n

Five powder and dry extract formats are tested under TIBD’s service.<\/p>\r\n\r\n

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  • Spray-Dried Extract is produced by atomizing a liquid herbal extract through a nozzle into a heated drying chamber, producing hollow microspheres of 10 to 100 \u00b5m diameter. Spray-dried extracts have high specific surface area and are highly hygroscopic. Representative products include Spray-Dried Green Tea Extract (Catechin-rich), Spray-Dried Turmeric Extract (Curcuminoids), Spray-Dried Centella asiatica Extract (Asiaticoside), and Spray-Dried Andrographis paniculata Extract (Andrographolide). The stability challenge for spray-dried extracts is moisture absorption and the resulting Caking, Maillard browning, and accelerated active compound degradation when the Critical Relative Humidity threshold is exceeded.<\/li>\r\n \t
  • Freeze-Dried Extract (Lyophilized Extract) is produced by freezing the liquid extract and sublimating the ice under vacuum at temperatures below 0\u00b0C. Freeze-drying preserves thermolabile compounds better than spray-drying, making it the preferred process for Probiotic cultures, enzyme preparations, peptide extracts, and heat-sensitive polyphenols. Freeze-dried extracts are very porous, brittle, and highly hygroscopic; they must be packaged with an efficient moisture barrier and desiccant to maintain viability and active compound content throughout the declared shelf life.<\/li>\r\n \t
  • Granulated Extract is produced by Wet Granulation or Dry Granulation (roller compaction) of the spray-dried or freeze-dried extract with binders and excipients to form granules of 200 to 800 \u00b5m. Wet Granulation uses aqueous PVP or HPMC binder solution and produces denser, more flowable granules. Dry Granulation avoids moisture contact and is preferred for moisture-sensitive actives. Granulated extracts are the most common intermediate for Plain Tablet and Capsule manufacture. Stability testing of granulated extracts includes all powder parameters plus Granule Strength and Compressibility assessment for tablet and capsule production inputs.<\/li>\r\n \t
  • Maltodextrin Carrier Extract is produced by spray-drying the liquid herbal extract with Maltodextrin (DE 10 to 20) as the primary carrier. Maltodextrin provides low hygroscopicity and fast dissolution compared to the pure extract alone. This format is widely used for hygroscopic herbal actives including polyphenol-rich extracts (Rosemary, Grape Seed, Pomegranate) where Maltodextrin reduces moisture uptake from the ASEAN Zone IVb humid environment and extends the effective shelf life.<\/li>\r\n \t
  • Encapsulated Powder produced by Microencapsulation or Fluid Bed Coating technology protects sensitive actives from moisture, oxygen, and light during storage and controls the release profile. Microencapsulation techniques applied to dry extracts include Spray Drying with wall material (Gum Arabic, Modified Starch, WPI), Coacervation (gelatin-gum arabic), and Spray Chilling (hydrogenated vegetable fat). The stability testing protocol for encapsulated powders must confirm both the integrity of the encapsulation system over time (Encapsulation Efficiency, Leakage Rate) and the protection it provides to the core active compound.<\/li>\r\n<\/ul>\r\n[\/vc_column_text][vc_single_image image=”19032″ img_size=”full” css=”” parallax_scroll=”no” woodmart_inline=”no”][\/vc_column][\/vc_row][vc_row][vc_column]\n\t\t
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    <\/span>Specific Stability Challenges of Powders and Dry Extracts in Tropical Climates<\/span><\/h4>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\n\t\t[vc_column_text css=”” woodmart_inline=”no” text_larger=”no”]\r\n

    Six stability challenges are specific to powders and dry extracts in the ASEAN Zone IVb environment.<\/p>\r\n\r\n

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    1. The first challenge is Hygroscopicity and Critical Relative Humidity exceedance. Spray-dried and freeze-dried extracts with high Polyphenol, Polysaccharide, or Sugar content absorb moisture rapidly from humid ambient air. When the ambient relative humidity exceeds the Critical Relative Humidity (CRH) of the product, moisture absorption accelerates sharply, increasing Water Activity above the safe threshold of 0.60 and triggering Caking, chemical degradation, and microbial growth. The CRH is unique to each product formulation and must be determined experimentally from the DVS Sorption Isotherm before packaging specifications can be finalized.<\/li>\r\n \t
    2. The second challenge is Caking. Caking occurs when individual powder particles absorb sufficient moisture to become tacky, then stick together into hardened agglomerates upon drying. Caked powder cannot flow freely through filling equipment and cannot be reconstituted to a uniform solution. Caking is assessed visually and by measuring Bulk Density at each Pull Point, with a significant increase in Bulk Density indicating the onset of agglomeration.<\/li>\r\n \t
    3. The third challenge is color change from Maillard reaction and Polyphenol oxidation. Maillard reaction between reducing sugars and amino acids in the extract matrix produces brown melanoidin pigments, causing darkening detectable by CIE La<\/em>b* Colorimetry. Polyphenol oxidation under elevated temperature and humidity also generates dark quinone derivatives. A Delta E (color difference from T0) of more than 3 units is considered a visually significant change.<\/li>\r\n \t
    4. The fourth challenge is active compound degradation. Curcuminoids in turmeric extract, Anthocyanins in berry and purple sweet potato extracts, and Catechins in green tea extract are all sensitive to heat, humidity, and oxidation. The degradation kinetics are faster in dried powder form than in bulk liquid extract because the surface area to volume ratio is much higher and oxygen contact is greater. Stability Indicating HPLC methods must be applied to resolve the parent compound from degradation products.<\/li>\r\n \t
    5. The fifth challenge is encapsulation system failure under elevated temperature and humidity. For microencapsulated powders, the wall material (Gum Arabic, Maltodextrin, Modified Starch, or gelatin) can absorb moisture and become permeable, or can flow and fuse at elevated temperatures above the glass transition temperature (Tg), releasing the encapsulated core and exposing the active to degradative conditions. Encapsulation Efficiency is measured by the surface-to-total active ratio; an increase in surface content indicates wall material failure.<\/li>\r\n \t
    6. The sixth challenge is Probiotic viability reduction. Probiotic dry powders must maintain the labeled CFU\/g (Colony Forming Units per gram) throughout the declared shelf life. Probiotic viability is sensitive to moisture, temperature, and oxygen. The typical accepted minimum at end of shelf life is the labeled CFU count (overage is specified at manufacture to account for decline during storage). Probiotic stability testing requires an additional storage condition at 25\u00b0C \/ 60% RH for products labeled for cool storage, and at 5\u00b0C \u00b1 3\u00b0C for refrigerated Probiotic products.<\/li>\r\n<\/ol>\r\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]\n\t\t
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      <\/span>Testing Parameters: Moisture, Water Activity, Particle Size, Flow Properties<\/span><\/h4>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\n\t\t[vc_column_text css=”” woodmart_inline=”no” text_larger=”no”]\r\n

      TIBD’s stability testing protocol for powders and dry extracts covers the full set of physical, chemical, and flow property parameters.<\/p>\r\n\r\n