Tart Cherry Capsules

Tart Cherry Capsules are made from the fruit of *Prunus cerasus*, the sour
cherry, distinguished from the sweet cherry by its higher acidity and deeper
colour. The fruit is harvested at ripeness, washed, pitted, and either freeze-
dried or low-temperature dried, then milled to a fine powder. Freeze-drying is
preferred where the anthocyanin profile is the primary analytical target,
because the lower process temperature limits pigment degradation; the drying
method used for a given lot is stated on the specification sheet. The powder is
standardised to an agreed anthocyanin content, expressed as cyanidin-3-
glucoside equivalents, which gives buyers a measurable reference beyond simple
fruit identity. The material is filled into capsules of 0#, 1#, or 2# size, in
gelatin or plant-based shells, with fill weights set by the density of the
particular powder. Quality parameters include anthocyanin assay, moisture,
particle size, fill uniformity, disintegration, microbial limits, and heavy
metals. Tart cherry powder is notably hygroscopic and prone to caking, so the
fill operation is carried out under controlled humidity and the finished
capsules are packed with a moisture barrier.

Minimum Order: 1000000 barrels