The extracts of mushroom can be classified according to the extraction solvents (Water and Ethanol) :
1.Water extraction is applicable to all mushroom species for getting its water soluble components, such as polysaccharides (monosaccharides, disaccharides,beta glucan, alpha glucan,etc.) , Cordycepin (only from cordycpes militaris) .
2.Ethanol extraction is so far only appropriate for Reishi, Chaga, Phellinus linteus , Lion’s mane mushroom for its Terpenoids, Hericenones , Erinacines …(Cordycepin can be also extracted by ethanol , but water extraction shows higher efficient) .
This doesn’t mean other mushrooms can’t use ethanol extract, just that there isn’t a big market for ethanol extract from other mushrooms.
Water extraction can also be divided into three categories to whether or not fillers are used.
1. Water extract of lion’s mane mushroom, with maltodextrin. — This is a tradition way of extraction that have been using for a long time. Maltodextrin is used as a drying agent in mushroom extraction to absorb the moisture from the extract and prevent clumping, making it easier to be dried by spray dryer and store. The parameters of active components of this extract, for example: Lion’s mane extract will have more than 30% polysaccharides. But Maltodextrin can contribute polysaccharides ‘ number, since it could be detected as a polysaccharide too.
This specification is appropriate for instant drinks with coffee or cacao. But please be aware of that the price could be cheaper if add more maltodextrin as a filler (not just drying agent) .
2. Water extracts too, but to add a certain of same species ‘fruiting body powder
This process was created due to more and more customers in western countries realized maltodextrin was overused in this field to dilute the mushroom extracts’ active components.
Beta glucan becomes to be a new standardization instead of total polysaccharides. The process is almost same as the above one, just use same mushroom’s fruiting body powder to replace maltodextrin as a drying agent. The parameters of active components of this extract is beta glucan.
Also, to be clear that more powders used, the costs could be down.
3. Water extract without drying agents and fillers. The reason causes extracts are sticky and easy to get clump is micromolecular saccharides, such as monosaccharides, disaccharides ….
So we can use membrane (not appropriate for all species) or alcohol precipitation (more applicable) to remove micro-saccharides. However, this process has a relatively bigger wastage (around 30%) and mushroom’s micro-saccharides which was removed are also beneficial. So, this extract is good for medical purpose.
Extended content:
Maltodextrin is a common food additive that is often used as a bulking agent or thickener in processed foods. It is a type of carbohydrate that is derived from starch, and it is made up of a chain of glucose molecules.
Mushroom extracts are concentrated forms of the beneficial compounds found in mushrooms, such as beta-glucans, polysaccharides, and other nutrients. These extracts can be used in various supplements or functional foods for their potential health benefits, such as immune support or anti-inflammatory effects.
Maltodextrin may be used in mushroom extracts as a carrier or filler, to help stabilize and protect the active compounds in the extract, and to improve the texture or mouthfeel of the final product. However, it is important to note that the use of maltodextrin may also dilute the potency of the extract and may contribute additional calories to the product.
If you are concerned about the use of maltodextrin in mushroom extracts, you may want to look for products that use alternative fillers or carriers or consider making your own mushroom extract at home using whole mushrooms.
Post time:Apr-01-2023