Extraction processes concentrate key compounds from mushrooms, making them a popular choice among home enthusiasts. Mushroom extracts, available in liquid and spray-dried powder forms, are also increasingly used commercially in beverages and functional foods. Proven extraction methods include single (cold water) and hot water extractions (HWE), as well as double extraction (two-pass with alcohol), effectively capturing the full spectrum of water-soluble polysaccharides and water-insoluble triterpenes and sterols, depending on the mushroom variety.
WHY EXTRACT?
Higher potency, lesser quantity – A mushroom extract in liquid form is absorbed faster by the body than a regular mushroom powder extract. A concentrated powder or liquid forms means there is less of it needed as doses to provide the same or greater benefit than a non-extracted form. Mushroom extracts have a different taste profile so that should be taken into account for food and beverage formulations.
Bioavailability and measurement – Mushroom walls are composed of chitin that our bodies cannot break down (but our gut biome thrives on that stuff). Breaking down the cell wall chemically or mechanically lets us access the beneficial compounds within. Further, we can accurately measure the compounds and test the efficacy in scientific trials. There is of course a trade off with time and processing cost, so might not be suitable for every application at scale.
We recommend mushroom extracts for high margin applications in nutraceuticals and in formulations for functional foods and beverages.
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