Medicinal mushroom use cases

Use powder as a preventative and extract more directly

Due to the manufacturing process, medicinal mushroom extract has a higher polysaccharide content than powder. Most vitamins and minerals are lost during the extraction process, but they can be found in powder. Mushroom powder also has a relatively high protein content, even up to over 40 grams or protein per 100 grams of powder, depending on the type of mushroom.

For this reason, medicinal mushroom powder is often used as a preventative dietary supplement in mycotherapy*. The extract is more effective and can thus more directly impact an existing problem.

It’s a good idea to offer both forms if you’re planning to offer medicinal mushrooms as a dietary supplement. Some people may be more comfortable with the less potent powder, while others may need some more boost from the extract.

*An alternative medicine field that focuses on the use of medicinal mushrooms for their healing properties.

Only use extract if the product is to be mixed with a liquid

As a rule of thumb, if the medicinal mushroom product is to be mixed with water or other liquids, an extract must be used. The extract is completely soluble in water, so it can be used with cocoa powder, ground coffee or in an energy drink, for example.

Powder, on the other hand, is never completely soluble in a liquid and can form clumps.

Coarse powder is only suitable as a tea

Coarse mushroom powder or meal is less suitable for use as a dietary supplement because the body can’t easily absorb the ingredients in this form. The finer the powder, the better the human body can use it.

Mushroom raw materials don’t like moisture

Mushrooms are very water absorbent, which makes mushroom extract and powder vulnerable to moist environments. This has a couple of consequences.

High humidity can cause mushroom powder or extract to become lumpy, even if they are in a capsule. Therefore, it is important to have a very waterproof package and to store the raw materials in a dry place.

Furthermore, we don’t recommend using mushroom raw materials in foods that require a high temperature to make them, as this releases a lot of moisture. An example of this is the use of mushroom powder in bread dough.

We can’t guarantee as of yet, that the important ingredients of the powder would survive being baked in an oven for a long period. More research into this needs to be done.

Mushroom extract isn’t soluble in oil

Extracts do not dissolve in fats or oils. This should be considered in product development: how will the end product be used by the consumer?