Spray-dried juice of Japanese yuzu (Citrus junos) on a tapioca dextrin carrier: 23% yuzu juice, 77% dextrin, nothing else added. Made in Japan from Japanese fruit, with the fruit's own acidity and aroma. For beverage powders and bases, seasonings, confectionery and functional food formats that need a clean-label yuzu note.
Tell us what you are developing and which documents you need. We reply from Japan within one working day with the product specification, SDS and the CoA of the current lot.
Yuzu juice and tapioca dextrin are dissolved into one homogeneous liquid, spray-dried and sieved. The documented process has 19 steps from raw material to shipment, with inspection at incoming, after drying and before packing, and magnetic separation after every sieving pass.
Step 1-2 · dextrin and yuzu juice
Tapioca dextrin and juice of yuzu grown in Japan are inspected on receipt
Step 3-4 · heated to 80 C
Juice and carrier are mixed into a single homogeneous liquid
Step 5 · 40 mesh
Coarse particles removed before drying
Steps 6, 9, 13, 16 · min. 0.7 tesla
Four passes in total, after filtration and after every sieving step
Step 7
The liquid is dried to powder in one pass
Steps 8, 12, 15 · 50, 12 and 20 mesh
Three sieving passes; the final sieve is 20 mesh
Steps 11 and 14
Powder is blended and mixed between the sieving passes for a uniform lot
Steps 10, 17-19 · 10 kg carton
Inspection after drying, before packing and before shipment; two 5 kg bags per carton
The grade on this page. Other grades, where available, are specified on request.
Example lot values are published in the developer's guide below. They are an example, not a specification; your lot's CoA governs.
A Japanese trading company selling directly to brand owners and contract manufacturers. No distributor layer between you and the documents.
Every shipment travels with the Certificate of Analysis of its own lot, with the measured values and the full safety panel.
A small first order lets you run a pilot batch before committing to bulk. Larger volumes are quoted by volume and delivery terms.
For registered companies developing a product. Tell us the format you plan and we will say honestly what to expect.
After payment is received. Freight quoted on request. Specification and SDS before you order, CoA with the goods.
If you are comparing ingredients for a new SKU, these questions separate one material from another quickly.
23% juice, 77% dextrin. Dose by juice content when you compare it with other yuzu formats, and expect the dextrin to add bulk and mild sweetness to the formula.
Yes, the natural acidity of yuzu juice comes with the powder. No acidulants are added, and pH is not in the specification, so measure a solution of the powder on your own line before fixing the recipe.
The aroma is the volatile fraction of the juice and it fades with time at temperature. Add the powder as late in the heating stage as the process allows, and open the bag just before use.
Shelf life is 18 months from manufacture, and lots differ in age. Ask for the lot number and best-before date with the quotation, and the lot CoA with the shipment.
Certificates are not held for this product. If your market requires them, plan the certification on your side with the specification and process documents we provide.
Yuzu is a seasonal fruit and the aroma intensity moves with the harvest. Test the current lot before you scale up, and lock the dosage on that lot.
What each component is, what the processing changes, and what published research on the raw material has examined. No health claims; references on request.
Yuzu Juice Powder is the juice of Japanese yuzu (Citrus junos) spray-dried on a tapioca dextrin carrier. The powder is 23% yuzu juice and 77% dextrin, and nothing else: no acidulants, no added flavour, no colour. The label reads simply yuzu juice powder (dextrin, yuzu juice). It is made in Japan from fruit grown in Japan.
The point of a juice powder is logistics. Yuzu juice is seasonal, acidic and perishable, and it travels frozen or pasteurised. The powder is shelf-stable for 18 months at room temperature, ships in 10 kg cartons without a cold chain, and goes straight into a dry blend.
The natural home of this ingredient is powdered beverages and beverage bases: instant drinks, syrups rebuilt from powder, cocktail and mocktail mixes, tea and lemonade blends, and sports or wellness drink sticks where a yuzu note is wanted without a liquid flavour. Beyond drinks, it works in dry seasonings and dressings, confectionery and bakery fillings, jellies, yoghurt and ice-cream inclusions, and as the flavour component of supplement sticks, gummies and chewables.
Two properties shape the formulation. The juice brings its own citric acidity, so the powder lowers the pH of the finished product in proportion to the dose. And the aroma is volatile: on a hot process line it is lost faster than in a laboratory beaker, so the powder should be added as late in the heating stage as the process allows, and the bag opened just before use. Both points are worth a trial on the actual line with the actual lot before the recipe is fixed.
For a standardised citrus flavonoid rather than a flavour, see Shikuwasa Extract Powder. For another Japanese acidic powder for drinks and seasonings, see Moromi Vinegar Powder. If you want the finished product made in Japan, our OEM supplement manufacturing can run sticks and capsules with this ingredient.
Yuzu is a small, thick-skinned citrus of East Asia, grown in Japan for centuries and used mainly for its juice and peel rather than eaten as a fruit. It is sour like a lemon but smells unlike one: the aroma sits between grapefruit, mandarin and something green and floral that other citrus fruits do not have. That difference is the reason yuzu has its own place in Japanese cooking, in ponzu, in yuzu-kosho, in winter desserts and drinks, and increasingly in Western pastry and bar menus.
As in most citrus fruits, the bulk of the volatile fraction of yuzu is made of monoterpenes. A comparative SPME-GC/MS study of less common citrus species, including yuzu, found limonene and gamma-terpinene to be the main volatiles in both the juice and the peel, with a long tail of minor compounds that make each species smell different (Molecules, 2021).
The compounds that make yuzu smell like yuzu, however, are not the major ones. An aroma extract dilution analysis of yuzu peel oil identified seven odour-active volatiles in the polar fraction, among them (E)-non-6-enal and a compound named yuzunone, (6Z,8E)-undeca-6,8,10-trien-3-one, found in yuzu peel and not in the peel of other citrus species. Sensory reconstitution showed that yuzunone contributes strongly to the distinct yuzu aroma (Journal of Agricultural and Food Chemistry, 2009). Two branched aldehydes, 6-methyloctanal and 8-methyldecanal, are also described as characteristic aroma components of yuzu, and their natural form in yuzu essential oil was determined as the (S)-enantiomer (Bioscience, Biotechnology, and Biochemistry, 2022).
The juice itself carries aroma-active compounds as well as non-volatile constituents. Studies on yuzu juice extraction have measured both the volatile aroma-active fraction and the flavanone glycosides of the juice, and how extraction conditions change their yield (International Journal of Food Science, 2017; Food Chemistry, 2016). These papers describe what was measured in juice; they are not statements about the effect of this powder.
A juice powder is juice solids fixed on a carrier. Dextrin is a classic carrier for citrus juices: it raises the solids content so the liquid can be atomised and dried, gives the dry particle a glassy matrix that holds the juice components, and keeps the powder free-flowing. Sugars, organic acids and minerals of the juice survive the process essentially intact, which is why the powder brings the fruit's own acidity to a formulation and why it is hygroscopic: a dry acid-sugar matrix pulls moisture from humid air.
The volatile aroma is the part that drying and storage are hardest on. Some of it is lost during atomisation and drying, some collects in the headspace of a sealed bag and is released at opening, and some is lost again when the powder is held at temperature on a process line. This is not a defect of a particular lot; it is the physics of a volatile fraction in a dry matrix. In practice it means three things for a formulator: keep bags sealed until use, add the powder late in any heating stage, and judge the dosage on the finished product, not on the smell of the open bag.
Yuzu is harvested once a year, and the aroma intensity and acidity of the juice move with the season, the growing region and the ripeness at pressing. A juice powder inherits that variation. The specification fixes what can be fixed: the juice-to-carrier ratio, moisture, microbiology and contaminants, and a sensory check on every lot. Intensity is not a specified parameter, so a formulator who needs a repeatable flavour level should test the current lot and fix the dosage on it. The lot number and the Certificate of Analysis travel with every shipment.
Yuzu Juice Powder is a food ingredient, a dried fruit juice on a starch-derived carrier, with no additives. In Japan the label name is yuzu juice powder (dextrin, yuzu juice), and none of the allergens subject to mandatory or recommended labelling in Japan is present. Import classification, labelling language and any halal or kosher requirement are determined by the destination market; we supply the specification, lot Certificate of Analysis, nutritional analysis and the manufacturing process statement for the buyer's dossier.
Start at the minimum order. Free sample. Specification, SDS and lot CoA on request.
Request a sample or quotationYuzu Juice Powder is the juice of Japanese yuzu (Citrus junos) spray-dried on a tapioca dextrin carrier. The powder is 23% yuzu juice and 77% dextrin, and nothing else: no acidulants, no added flavour, no colour. The label reads simply yuzu juice powder (dextrin, yuzu juice). It is made in Japan from fruit grown in Japan.
The point of a juice powder is logistics. Yuzu juice is seasonal, acidic and perishable, and it travels frozen or pasteurised. The powder is shelf-stable for 18 months at room temperature, ships in 10 kg cartons without a cold chain, and goes straight into a dry blend.
The natural home of this ingredient is powdered beverages and beverage bases: instant drinks, syrups rebuilt from powder, cocktail and mocktail mixes, tea and lemonade blends, and sports or wellness drink sticks where a yuzu note is wanted without a liquid flavour. Beyond drinks, it works in dry seasonings and dressings, confectionery and bakery fillings, jellies, yoghurt and ice-cream inclusions, and as the flavour component of supplement sticks, gummies and chewables.
Two properties shape the formulation. The juice brings its own citric acidity, so the powder lowers the pH of the finished product in proportion to the dose. And the aroma is volatile: on a hot process line it is lost faster than in a laboratory beaker, so the powder should be added as late in the heating stage as the process allows, and the bag opened just before use. Both points are worth a trial on the actual line with the actual lot before the recipe is fixed.
For a standardised citrus flavonoid rather than a flavour, see Shikuwasa Extract Powder. For another Japanese acidic powder for drinks and seasonings, see Moromi Vinegar Powder. If you want the finished product made in Japan, our OEM supplement manufacturing can run sticks and capsules with this ingredient.
Yuzu is a small, thick-skinned citrus of East Asia, grown in Japan for centuries and used mainly for its juice and peel rather than eaten as a fruit. It is sour like a lemon but smells unlike one: the aroma sits between grapefruit, mandarin and something green and floral that other citrus fruits do not have. That difference is the reason yuzu has its own place in Japanese cooking, in ponzu, in yuzu-kosho, in winter desserts and drinks, and increasingly in Western pastry and bar menus.
As in most citrus fruits, the bulk of the volatile fraction of yuzu is made of monoterpenes. A comparative SPME-GC/MS study of less common citrus species, including yuzu, found limonene and gamma-terpinene to be the main volatiles in both the juice and the peel, with a long tail of minor compounds that make each species smell different (Molecules, 2021).
The compounds that make yuzu smell like yuzu, however, are not the major ones. An aroma extract dilution analysis of yuzu peel oil identified seven odour-active volatiles in the polar fraction, among them (E)-non-6-enal and a compound named yuzunone, (6Z,8E)-undeca-6,8,10-trien-3-one, found in yuzu peel and not in the peel of other citrus species. Sensory reconstitution showed that yuzunone contributes strongly to the distinct yuzu aroma (Journal of Agricultural and Food Chemistry, 2009). Two branched aldehydes, 6-methyloctanal and 8-methyldecanal, are also described as characteristic aroma components of yuzu, and their natural form in yuzu essential oil was determined as the (S)-enantiomer (Bioscience, Biotechnology, and Biochemistry, 2022).
The juice itself carries aroma-active compounds as well as non-volatile constituents. Studies on yuzu juice extraction have measured both the volatile aroma-active fraction and the flavanone glycosides of the juice, and how extraction conditions change their yield (International Journal of Food Science, 2017; Food Chemistry, 2016). These papers describe what was measured in juice; they are not statements about the effect of this powder.
A juice powder is juice solids fixed on a carrier. Dextrin is a classic carrier for citrus juices: it raises the solids content so the liquid can be atomised and dried, gives the dry particle a glassy matrix that holds the juice components, and keeps the powder free-flowing. Sugars, organic acids and minerals of the juice survive the process essentially intact, which is why the powder brings the fruit's own acidity to a formulation and why it is hygroscopic: a dry acid-sugar matrix pulls moisture from humid air.
The volatile aroma is the part that drying and storage are hardest on. Some of it is lost during atomisation and drying, some collects in the headspace of a sealed bag and is released at opening, and some is lost again when the powder is held at temperature on a process line. This is not a defect of a particular lot; it is the physics of a volatile fraction in a dry matrix. In practice it means three things for a formulator: keep bags sealed until use, add the powder late in any heating stage, and judge the dosage on the finished product, not on the smell of the open bag.
Yuzu is harvested once a year, and the aroma intensity and acidity of the juice move with the season, the growing region and the ripeness at pressing. A juice powder inherits that variation. The specification fixes what can be fixed: the juice-to-carrier ratio, moisture, microbiology and contaminants, and a sensory check on every lot. Intensity is not a specified parameter, so a formulator who needs a repeatable flavour level should test the current lot and fix the dosage on it. The lot number and the Certificate of Analysis travel with every shipment.
Yuzu Juice Powder is a food ingredient, a dried fruit juice on a starch-derived carrier, with no additives. In Japan the label name is yuzu juice powder (dextrin, yuzu juice), and none of the allergens subject to mandatory or recommended labelling in Japan is present. Import classification, labelling language and any halal or kosher requirement are determined by the destination market; we supply the specification, lot Certificate of Analysis, nutritional analysis and the manufacturing process statement for the buyer's dossier.
Yuzu Juice Powder is the juice of Japanese yuzu (Citrus junos) spray-dried on a tapioca dextrin carrier. It contains 23% yuzu juice and 77% dextrin, with nothing else added. It is made in Japan from fruit grown in Japan, and the label reads yuzu juice powder (dextrin, yuzu juice). Iizuka Shoukai supplies it export-ready from Japan with the specification, lot Certificate of Analysis, nutritional analysis and manufacturing process statement.
Iizuka Shoukai supplies Yuzu Juice Powder at 110 USD/kg for the 10 kg minimum order, one carton containing two 5 kg bags. Larger orders are quoted by volume and freight is quoted on request. Material is supplied to order: when the current lot is in stock, handover to the carrier in Japan typically takes 2-3 weeks from order confirmation; when a new lot has to be made, 2-3 months. Payment is 100% prepayment by SWIFT or Stripe. A free 50 g evaluation sample is available for registered companies developing a product. Every shipment travels with the Certificate of Analysis of its lot.
No. The formulation is two ingredients, dextrin and yuzu juice. No acidulants, sweeteners, flavours or colours are added. The sourness you taste is the natural citric acidity of the yuzu juice, carried over into the powder, so the powder lowers the pH of a finished product in proportion to the dose. pH and titratable acidity are not part of the specification; measure a solution of the powder in your own laboratory if your recipe depends on them.
In dry blends and cold drinks the powder dissolves with the other soluble ingredients. In hot processes the aroma, which is the volatile fraction of the juice, is lost faster the longer the powder is held at temperature, so add it as late in the heating stage as the process allows. Open the bag just before use, because the aroma that collects in the headspace escapes at opening, and keep the powder sealed and away from humidity. Test the current lot on the actual line before fixing the dosage.
