Mushroom Extract
Mushroom extract is a concentrated preparation obtained by extracting the fruiting bodies or cultured mycelium of edible fungi, most often shiitake, button mushroom, oyster mushroom, lion's mane or maitake, and drying the resulting liquor to a soluble powder. It carries the water soluble fraction of the mushroom: free glutamic acid and 5'-nucleotides that give umami taste, beta-glucan polysaccharides, oligopeptides, mannitol and trace minerals.
In food the material works on two levels. At seasoning dosages it acts as a savoury taste base, supplying glutamate and guanylate that reinforce meatiness and allow added salt or hydrolysed protein to be reduced. At supplement dosages the polysaccharide fraction is the reason for use and the product is standardised on beta-glucan rather than on flavour.
The commercial form is a light beige to brown free flowing powder, usually spray dried onto maltodextrin, with a soft earthy aroma. Thick pastes of around 40 percent solids are also traded. Powders dissolve readily in warm water, are strongly hygroscopic, and hold their colour and taste through normal retort and baking temperatures, though prolonged high heat darkens them.
We source bulk Mushroom Extract from top China manufacturers for our partners. The manufacturer is in Zhejiang. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Plant extract
Specifications
| Item | Specification |
|---|---|
| Appearance | Light beige to brown free flowing powder |
| Odour and Taste | Characteristic mushroom aroma, savoury taste, no off notes |
| Polysaccharides (phenol sulphuric) | ≥ 30.0% |
| Beta-glucan | ≥ 20.0% |
| Identification | Conforms by TLC against reference extract |
| Loss on Drying | ≤ 5.0% |
| Total Ash | ≤ 8.0% |
| Particle Size | 100% through 80 mesh |
| Residual Solvent (ethanol) | ≤ 0.5% |
| Heavy Metals (as Pb) | ≤ 10 mg/kg |
| Lead | ≤ 2.0 mg/kg |
| Arsenic | ≤ 1.0 mg/kg |
| Cadmium | ≤ 1.0 mg/kg |
| Total Plate Count | ≤ 10,000 cfu/g |
| Yeast and Mould | ≤ 100 cfu/g |
| E. coli | Negative |
| Salmonella | Absent in 25 g |
Common Markets Grades
Seasoning grades are sold on taste and are typically described by an extraction ratio such as 4:1 or 10:1, with total nitrogen and glutamic acid content stated on the certificate. Nutraceutical grades are standardised instead on polysaccharide content by the phenol sulphuric method, commonly 10, 20 or 30 percent, or on true beta-1,3/1,6-glucan measured enzymatically at 20 to 40 percent. The two figures are not interchangeable and buyers specify which method applies.
Physical options cover spray dried powder at 80 mesh, a coarser granular version for dry seasoning blends that resists caking, and liquid concentrate for wet sauce manufacture. Carrier free extracts and organic certified material are produced at lower volume. Fruiting body extracts and mycelium on grain products differ in composition and are quoted separately.
Applications
- Vegetarian and vegan bouillon cubes and stock powders, where it replaces meat extract as the source of savoury depth
- Clean label seasoning blends, providing umami without a declared flavour enhancer
- Instant noodle sachets and soup bases, where the powder disperses in hot water without residue
- Sauces such as soy based marinades, oyster sauce analogues and gravy, where it adds body and a roasted background note
- Meat analogue formulations, masking the bean and pea notes of plant protein isolates
- Salt reduced processed foods, where glutamate and nucleotides compensate for lower sodium
- Snack seasoning applied as part of a dry topical blend on crisps and extruded snacks
- Dietary supplements in capsule and tablet form standardised on beta-glucan
- Functional beverages and instant coffee blends built around mushroom powders
- Pet food palatants, where the nucleotide fraction improves acceptance
Brands Using Mushroom Extract
Widely-distributed consumer products that list Mushroom Extract on the ingredient label.
- BulkSupplementsReishi Mushroom Extract Capsules ↗Capsules of reishi (Ganoderma lucidum) mushroom extract sold as a single ingredient supplement.Label verified 2026-08-31
- BulkSupplementsOrganic Lion's Mane Mushroom Extract Powder ↗A powdered lion's mane (Hericium erinaceus) mushroom extract sold on its own for mixing into drinks.Label verified 2026-08-31
- Double Wood SupplementsMushroom Gummies ↗Each gummy serving carries 250 mg of 10:1 mushroom extracts in equal parts lion's mane, cordyceps, reishi, chaga and turkey tail.Label verified 2026-08-31
- Double Wood SupplementsReishi Mushroom Extract ↗A single-ingredient reishi mushroom extract capsule supplement.Label verified 2026-08-31
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Mushroom Extract
Top Mushroom Extract manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
Extracts of cultivated edible mushrooms are treated as food ingredients rather than additives in the United States. Species with an established history of food use, including Agaricus bisporus, Lentinula edodes and Pleurotus ostreatus, are handled as conventional foods, and commercial extracts are marketed on a self affirmed or notified GRAS basis rather than under a food additive regulation. No E number applies in the European Union because the material is not an additive.
In the European Union the key question is novel food status under Regulation 2015/2283. Extracts from species and plant parts consumed to a significant degree before May 1997 are not novel, while mycelial biomass, some Asian medicinal species and extracts made by processes without a use history may require authorisation. Codex has no commodity standard for mushroom extract, and contaminant limits follow the general Codex standard for contaminants in foods, with cadmium in particular monitored because cultivated mushrooms concentrate it.
Manufacturing Process
Cultivated mushrooms are graded, washed and either used fresh or hot air dried to about 10 percent moisture, then milled to a coarse meal. The meal is extracted with hot water at 80 to 95 degrees Celsius in several stages, sometimes after a cellulase and protease pre-treatment that breaks down chitinous cell walls and raises the yield of soluble polysaccharide and free amino acid. Mycelial material is instead grown by submerged fermentation on a sugar medium and the whole broth is taken forward.
The hot liquor is separated from the spent solids by decanter centrifuge and plate filtration, then concentrated in a falling film vacuum evaporator to 30 to 45 percent solids. Where a high polysaccharide specification is required, the concentrate is precipitated with ethanol, the precipitate recovered and redissolved, and the alcohol recovered by distillation. The final concentrate is standardised, blended with maltodextrin where a carrier is specified, and spray dried. Powder is sieved, metal checked and packed under a moisture barrier.
