Gelatinized maca powder is a processed form of the maca root (Lepidium meyenii) presented for use as a food ingredient or raw material for supplements. The gelatinization process (heat‑treatment) reduces starch content and improves solubility and digestibility compared with raw maca powder, making it easier to incorporate into liquids, blends and finished products.
Key product attributes
- Product forms: gelatinized powder and sliced (also available as raw powder on request).
- Varieties: yellow, red and black maca varieties are offered.
- Physical characteristics: fine, free‑flowing powder (gelatinized) suitable for mixing into beverages, smoothies, bakery goods, nutrition bars and capsules; slices suitable for rehydration or extraction.
- Typical B2B applications: ingredient for functional foods and beverages, nutraceutical and dietary supplement formulations, bakery and confectionery inclusions, ready‑to‑mix blends and private‑label products.
Benefits for manufacturers
- Improved solubility and reduced starch content versus raw maca, easing formulation and processing.
- Versatile flavor profile (earthy, nutty) that blends into sweet and neutral matrices.
- Available in different cultivar colors (yellow/red/black) to meet formulation or marketing preferences.
Quality, handling and packaging
- Store in a cool, dry place away from direct sunlight and strong odors. Keep in airtight packaging to preserve freshness.
- Packaging options commonly supplied for B2B buyers include bulk bags and retail-ready pouches; custom packaging and labeling can often be arranged to meet contract manufacturing or private‑label needs.
If you need specifications (particle size, moisture, ash), certificates of analysis (COA) or sample packs for formulation trials, request technical documentation and available lot test results to confirm suitability for your product line.
Product Details
Harmonized commodity
Country of origin:
Peru
Industrial sector:
