Lingonberry shoot Extract Powder 100 g

Standardized lingonberry shoot extract powder as a functional botanical ingredient for advanced formulation systems

Lingonberry shoot extract powder derived from Vaccinium vitis idaea is a concentrated botanical ingredient obtained from young plant shoots using controlled drying and stabilization technologies. It is known as Lingonberry Shoot Extract Powder and Vaccinium Vitis Idaea Shoot Extract. This ingredient belongs to the category of functional plant extracts and is used in formulation systems as a source of polyphenols flavonoids tannins and organic acids specific to the vegetative part of the plant. Compared to berry extracts it has a different composition profile which affects formulation behavior and expands application potential. The dry form ensures storage stability reduces microbiological risk and enables precise dosing in industrial production. In formulation systems it can dissolve partially or form stable dispersions depending on composition. It is compatible with water emulsion gel and dry systems.

Functional role and behavior in formulations

The extract is primarily introduced into the aqueous phase where it remains stable within pH range of 4 to 7. This makes it suitable for cosmetic food and nutraceutical formulations. While it tolerates moderate heating it is recommended to add it below 45°C to preserve active compounds. In emulsions it distributes evenly during homogenization and does not destabilize the system when properly formulated. In dry blends it mixes uniformly without agglomeration. In liquid systems pre dissolution in water glycerin or propanediol is recommended to ensure uniformity.

Influence on product characteristics

The extract contributes to color sensory profile and functional properties. In cosmetic systems it may provide natural tone and enhance perception of plant based composition. In food systems it creates a herbal flavor profile different from berry extracts. In nutraceutical systems it is used as a concentrated botanical component. In gels and creams it has minimal impact on viscosity but may affect color intensity. In dry systems it ensures uniform distribution of active compounds.

Application areas and industrial segments

Used in cosmetics food nutraceutical and contract manufacturing industries. Applied in creams serums masks beverages powder blends and functional products.

Incorporation into formulations

Usage level 0.1 to 5 percent. Pre dissolution recommended. Control pH temperature and dispersion quality.

Recipe

Gel formulation

Ingredients:
Water — 72 ml
Glycerin — 10 ml
Propanediol — 5 ml
Hydroxyethylcellulose — 1 g
Lingonberry shoot extract — 2 g
Preservative — 1 ml
Fragrance — 1 ml

Technology:
Heat water phase to 40–45°C add glycerin and propanediol and mix until uniform. Disperse hydroxyethylcellulose under mixing to form a smooth gel. Pre dissolve extract and add to gel at controlled temperature. Mix until uniform then add preservative and fragrance during cooling stage. Ensure homogeneous distribution.

Instruction
Ensure complete dissolution control temperature and pH avoid overheating and perform compatibility testing.

Manufacturing stability and scalability

The extract provides consistent performance and stability during industrial production and ensures reproducible batch quality.