Areca Catechu Extract Powder

How to Use

Take 200 mg powder mixed with warm water or honey as a traditional mouth-freshening tonic.

Encapsulate 150 mg alongside adaptogens in energy-support formulas.

Add 0.5 % to herbal pastilles or nutraceutical tablets for a warm reddish-brown hue.

Key Benefits

Concentrated tannins and mild alkaloids deliver gentle stimulatory and antioxidant activity.

Supports traditional oral freshness and digestive comfort.

Provides a clean-label reddish colour for confectionery and supplement applications.

Q: How does Areca catechu extract differ from raw betel nut powder in formulation performance?

A: A 10:1 solvent extraction removes excess fibre and concentrates active alkaloids and polyphenols, yielding a smoother mouth-feel, consistent potency and instant dispersibility in liquids. Formulators can achieve the same stimulatory warmth at one-tenth the dosage of raw nut powder, reducing bulk and eliminating gritty sediment in capsules, tinctures or confectionery coatings while keeping a clean botanical declaration.

Q: What typical serving size delivers perceptible energising effects without excessive stimulation?

A: Most finished products use 100–200 mg extract per serving, delivering the sensory warmth and gentle lift traditional users seek. This range equates to roughly one gram of raw nut, keeping total arecoline below common regulatory thresholds while still complementing caffeine-free energy stacks or herbal breath-fresheners. Always validate against local limits and intended consumer group.

Q: Can Areca catechu extract be combined with adaptogens such as ashwagandha or ginseng in focus blends?

A: Yes. Pairing 150 mg areca extract with 300 mg ashwagandha or 200 mg Panax ginseng provides both rapid sensory stimulation and sustained adaptogenic support. The warming astringent note also balances ginseng’s earthy taste, allowing lower flavour-masking excipients. Conduct sensory trials to fine-tune ratios for your target application.

Q: How stable is the extract’s colour and flavour in high-temperature candy processing?

A: Polyphenol-based brown hue withstands boiling up to 130 °C without major fading; arecoline aroma remains perceptible though slightly reduced. For maximum potency add the powder during the cooling phase below 95 °C. In chocolate coatings, incorporate at conching to retain both colour and flavour evenly.

Q: Does the extract pose the same oral-health risks associated with habitual betel chewing?

A: In finished supplements the dose is far lower, and the absence of slaked lime prevents caustic lesions. Nevertheless, limit daily intake and include dental-hygiene disclaimers for products aimed at long-term use.  Compliance with local limits on arecoline exposure is essential.

Q: How should I label Areca catechu extract on supplement facts panels in the US and EU?

A: Declare “Areca catechu seed extract (10:1)” in US Supplement Facts and “Areca catechu extract” under EU Regulation 1169/2011. List India as country of origin and note any allergen cross-contact if processed in facilities handling tree-nuts or gluten.