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Product Introduction
Our 53% High Activity White Kidney Bean Extract is sourced from non‑GMO Yunnan plateau white kidney beans (Phaseolus vulgarisL.) and standardized to 53% Phaseolamin, a potent α‑amylase inhibitor protein. A patented low‑temperature extraction process preserves maximum bioactivity. The extract inhibits salivary and pancreatic α‑amylase in the gastrointestinal tract, blocking starch breakdown into glucose, thereby reducing starch‑derived calorie absorption and supporting healthy postprandial blood sugar levels.
DL Grade is a microencapsulated, high‑solubility variant engineered for liquid and heat‑processed applications. It disperses instantly in water, milk or carbonated bases, forming a homogeneous, stable suspension across a broad pH range with minimal sedimentation. DL Grade exhibits excellent thermal stability—retaining significant α‑AI activity after high‑temperature processing (only ~17.5% activity loss at 80℃/30 min; still highly active at 90℃)—making it suitable for hot‑fill, pasteurized or UHT functional beverages including RTDs, functional teas, dairy/plant‑based milk fortification and carbonated wellness drinks.
Product Advantages & Benefits
- 53% High Potency Phaseolamin – Standardized 53% Phaseolamin (vs. common 1%–10%); true "carb blocker".
- Natural Weight Management – Reduces absorption of starch‑derived calories without affecting other nutrients.
- Stable Blood Sugar Support – Blunts postprandial glucose spikes by suppressing starch‑to‑glucose conversion.
- Nutrient‑Neutral Mechanism – Does not interfere with absorption of proteins, fats, vitamins or minerals.
Core Advantages of DL
1. Superior Dispersibility
Forms a uniform and stable solution with minimal sediment.
2. Excellent Thermal Stability
Retains high -amylase inhibitory activity with only a 17.5% reduction after treatment at 80℃ for 30min, and still maintains high activity at 90℃.
3. Formulation Stability
Maintains high -amylase inhibitory activity in complex matrices including dairy, carbonated beverages, and varied pH environments.
4. Enhanced Process Adaptability
Microencapsulation technology reduces hygroscopicity and enhances overall processing adaptability.
Typical Specifications
| Appearance | White to pale yellow powder |
| pH (1% soln) | 4.0 – 7.0 |
| α‑Amylase Inhibitory Activity | Customizable (Typ. ≥10,000–20,000 AAIU/g) |
| Phaseolamin (α‑AI Protein) | Up to 53% (by request) |
| Odor / Taste | Clean, neutral; free of off‑notes |
| Dispersibility | Rapid dispersion; homogeneous, minimal sediment |
| Bulk Density | 0.30–0.50 g/mL |
| Loss on Drying | ≤ 6.0% |
| Microbiological | TPC ≤ 1,000 CFU/g; E.coli / SalmonellaNegative |
Applications
Instant beverages (instant coffee, instant powder), liquid beverages (juice, carbonated drinks), dairy products (milk tea, yogurt), low-GI foods (low-GI rice, low-GI rice noodles).
Packaging & Storage
25 kg fiber drum or aluminum foil bag, sealed & light‑protected. Store in a cool, dry place. Shelf life: 24 months. Suggested use level: adjust per activity calibration for liquid formats.
Authoritative Safety Verification
- Human Clinical Study – Confirming real‑world efficacy and consumer tolerance.
- Toxicology Report – No toxicity or side effects for long‑term use.
- Anti‑Doping Test – Certified by the National Doping Control Center; safe for elite athletes.
- Third‑Party Analysis – Tested & verified by Mérieux NutriSciences (CNAS & CMA accredited).