Carica Papaya from India. Papaya Powder is gently refreshing with a sweet, summery fragrance. It is excellent in stabilizing oily skin & working as an exfoliant on dry areas. Papaya also is often used in skin products for the purpose of a natural lift & rejuvenation of the skin. Papaya contains Vitamin A, a property that benefits skin repair by increasing the rate of new cell formation. Vitamin C is also an anti-oxidant with wonderful proteins for smoother, softer skin.

Appearance: Pale yellowish orange to cream-coloured free-flowing powder.

Ripened Papaya Pulp: Greater than 87%
Maltodextrin: 8 - 12%
Silicon Dioxide: Less than 0.5%
Acidity: 1-2%

The recommended usage rate should not exceed 5% of the weight of the final product.

Note: Please be aware that there may be small bits of dark particles in this extract. These particles are part of the papaya fruit that has to solidify and will dissolve in liquid.

10 kgs of papaya pulp were used to create 1 kg of powder. Dissolve 2g in 100g of water to make a tincture.

MAKE A TINCTURE USING FRUIT EXTRACTS

Fruit extracts are most easily added to formulations by first dissolving the extract in a suitable solvent such as alcohol (vodka or another grain alcohol with less scent), water, glycerin or a mixture of solvent (water: alcohol or water: glycerin) and adding this tincture to your product. Not all extracts are completely soluble, so you may see some residue after it has been blended and if necessary, this can be removed using a filter.

Unlike herbal plant tinctures, there is no need to let the tincture sit and leech out the constituents of the plant material. This has already been done during the extraction process and the aim is to simply liquefy the powder so that it can blend evenly into your product. So once the fruit extract is moistened, it can be used right away.

Normally, a 100 ml tincture should be equivalent to 20 g of the raw plant. For example, Apple powder has an extract ratio of 12:1 meaning 12Kg of
Apple extract is used to produce 1 Kg of extract. Since you want the 100 mL tincture to contain 20 g of the raw fruit, you should add 1.6g of the extract to 100 ml of alcohol, water, glycerin or a mixture of these.

Remember to use the tincture immediately unless you add preservatives.