Table of Contents
What is Coix Seed Powder?
Coix Seed Powder occupies a unique position in the clean-label functional ingredients space because it combines the nutritional profile of an ancient grain — high protein, healthy fats, and minerals — with distinctive bioactive compounds that modern nutricosmetic and functional food formulators increasingly seek. Coix lacryma-jobi, despite its common name “Chinese Pearl Barley,” is botanically a relative of corn (Poaceae family), not barley — eliminating the gluten concern that the common name might otherwise create for consumers with celiac disease or wheat sensitivity. ORGANICWAY’s Coix Seed Powder is produced through a low-temperature grinding process that preserves heat-sensitive bioactives including coixenolide and coixol, compounds that differentiate coix seed in traditional Asian ingredient applications.
The powder’s nutritional composition makes it versatile across applications: 14-18% protein content supports its use in high-protein functional foods, breakfast smoothies, and meal replacement formulations; 5-8% fat (predominantly oleic and linoleic acid, the same fatty acid profile as olive oil) contributes to a creamy mouthfeel in liquid applications; and naturally occurring minerals including iron, magnesium, and phosphorus make it suitable for infant and elderly nutrition formulations where gentle digestibility and mineral bioavailability are priorities.
Applications include beauty beverages and collagen drinks (often blended with vitamin C or hydrolyzed collagen), functional smoothies and meal replacement shakes (where the 14-18% protein and creamy texture add nutritional and sensory value), gluten-free baking (where 10-30% substitution rates improve crumb structure compared to rice flour alone), traditional wellness teas and “coix lattes” (leveraging the mildly sweet, nutty flavor for functional beverage positioning), and infant/elderly nutrition (where high digestibility and mineral density support gentle fortification). For instant beverage applications, a pregelatized version is available that disperses readily in cold liquids without clumping.
PHYSICAL & CHEMICAL SPECIFICATIONS
Product Specifications
| Parameter | Value |
|---|---|
| Appearance | Ultra-fine, off-white to light cream powder |
| Source | Coix lacryma-jobi (Job’s Tears / Adlay) |
| Processing | Low-temperature grinding (preserves heat-sensitive bioactives) |
| Protein Content | 14-18% |
| Fat Content | 5-8% (rich in oleic and linoleic acid) |
| Particle Size | 80-120 mesh standard; 100 mesh recommended for beverages |
| Solubility | Dispersible in water (pregelatized version for instant dissolution) |
| Moisture | <=8% (typical) |
| Coixenolide | Present (heat-sensitive; low-temp process preserves) |
| Coixol | Present |
| Gluten | Certified gluten-free (<20 ppm) |
| Allergen Status | Free from major allergens; produced in segregated facilities |
| Packaging | 25 kg multi-layer kraft paper bags |
| Shelf Life | 18-24 months (nitrogen-flushed, light-protected packaging) |
Application Matrix
| Application | Suitability | Notes |
|---|---|---|
| Beauty beverages and collagen drinks | Excellent | Pairs with vitamin C, collagen |
| Functional smoothies and meal replacements | Excellent | 14-18% protein; creamy mouthfeel; mildly sweet flavor |
| Gluten-free baking | Excellent | 10-30% substitution; improves crumb over rice flour alone |
| Traditional wellness teas and lattes | Excellent | Instant base for coix lattes; mildly sweet, nutty flavor |
| Infant and elderly nutrition | Good | High digestibility; mineral fortification; gentle formula base |
| Skincare (topical) | Good | Fine powder for exfoliating masks or body wraps |
MICROBIOLOGICAL & CONTAMINANT STANDARDS
| Test | Specification |
|---|---|
| Total Plate Count | <=10,000 cfu/g |
| Yeast & Mold | <=100 cfu/g |
| E. coli | Negative |
| Salmonella | Negative |
| Heavy Metals (Pb) | <0.5 mg/kg |
| Arsenic (As) | <0.5 mg/kg |
| Gluten | <20 ppm (certified gluten-free) |
| Aflatoxin | Below EU/US regulatory limits |
All batches tested and released against specifications. CofA available with every shipment.
CERTIFICATIONS
| Certification | Status |
|---|---|
| Non-GMO Project Verified | Yes |
| Vegan | Yes |
| Gluten-Free | Yes |
| Paleo-Friendly | Yes |
APPLICATIONS & FORMULATION TIPS
Key Functional Benefits
Coix Seed Powder’s most significant functional advantages are its unique bioactive profile, complete gluten-free status, and versatile nutritional composition. The coixenolide and coixol bioactives — preserved through low-temperature grinding — differentiate coix seed from generic grain powders in nutricosmetic applications: coixenolide and coixol differentiate the ingredient in traditional-wellness-positioned formulations. Despite its common name “Chinese Pearl Barley,” coix is botanically corn’s relative, not barley’s — a distinction that matters for celiac consumers and enables certified gluten-free claims without the cross-contamination risks associated with facilities that also process wheat, barley, or rye.
The 14-18% protein content is notably high for a grain-derived powder, suitable for meal replacement and high-protein formulations. The 5-8% fat content — predominantly oleic and linoleic acid — mirrors the fatty acid profile of olive oil. The mildly sweet, nutty flavor profile (distinct from the starchy blandness of rice flour or the beaniness of soy) allows for reduced sweetener requirements in beauty and wellness beverage formulations.
Formulation Guidance
For beverage applications, select the 100-mesh particle size to ensure a smooth, creamy mouthfeel without the gritty texture associated with coarse flours. For “instant” beverages requiring cold-water dispersion without clumping, specify the pregelatized (steam-cooked) version of Coix Seed Powder. In gluten-free baking, a substitution rate of 10-30% coix seed powder alongside rice flour, tapioca starch, or potato starch improves crumb structure and adds a mildly sweet, nutty complexity that rice flour alone cannot achieve. For maximum coixenolide and coixol retention, add the powder toward the end of production processes involving heat. Pairing recommendations include honey, almond milk, red dates, cocoa, and collagen peptides — all of which complement the mildly sweet, nutty flavor.
FAQ
Q: Is coix seed powder really gluten-free, given its common name “Chinese Pearl Barley”?
A: Yes. Despite being called “Chinese Pearl Barley,” Coix lacryma-jobi is botanically a member of the Poaceae (grass) family and is a close relative of corn — not barley (Hordeum vulgare), which contains gluten. Our processing facilities are strictly audited to ensure zero cross-contamination with gluten-containing grains. The finished powder is certified gluten-free to <20 ppm, making it safe for consumers with celiac disease or wheat sensitivity.
Q: How do you prevent oxidation and rancidity in the powder given its fat content?
A: Coix seed contains more healthy fats (5-8%) than most grains, making it susceptible to oxidation and rancidity if improperly processed. ORGANICWAY addresses this through a combination of low-temperature grinding (which minimizes heat-induced fat oxidation during processing), nitrogen-flush packaging (which displaces oxygen in the sealed package), and light-protective packaging (which prevents photo-oxidation). Together, these measures ensure the powder remains fresh and free from oxidative off-notes throughout its shelf life. For extended freshness, store in a cool, dark place after opening.
Q: Will the powder create a gritty texture in beverages?
A: Not if the correct particle size is selected. Our standard 80-120 mesh powder is suitable for cooked applications such as baking or boiling. For liquid beverage applications requiring a smooth, creamy texture, specify the 100-mesh fine powder — it disperses readily in water and produces a smooth, creamy mouthfeel without the gritty texture associated with lower-quality flours. For truly instant cold-water dispersion, request the pregelatized version which dissolves without clumping.
Q: What is the recommended usage level in gluten-free baking?
A: A substitution rate of 10-30% coix seed powder (replacing a portion of the primary gluten-free flour base) produces the best results. At 10-15%, coix seed adds a mild nutty sweetness and improves crumb structure with minimal impact on overall texture. At 20-30%, the protein content contributes more significantly to structure and the distinctive mildly sweet, nutty flavor becomes more pronounced. Coix seed works well in combination with rice flour, tapioca starch, and potato starch — each contributing complementary functional properties.
Q: What is the minimum order quantity and lead time?
A: 1 kg free sample with full CofA is available for qualifying buyers (FEDEX/UPS/EMS). Commercial orders start at 25 kg (packaged in 25 kg multi-layer kraft paper bags, nitrogen-flushed for freshness). Private label orders require 100 kg minimum with full packaging customization. Lead time: 10-20 working days from order confirmation. Available incoterms: DAP, DDP, FOB Qingdao or Tianjin. Acceptable payment terms: T/T, L/C, D/P, D/A, MoneyGram, Western Union, Credit Card.
PACKAGING & STORAGE
Packaging
| Format | Standard Packaging | Custom Options |
|---|---|---|
| Coix Seed Powder | 25 kg multi-layer kraft paper bags; nitrogen-flushed; light-protected; 40 bags/pallet | 5 / 10 / 20 kg bags; fiber drums; branded packaging for private label |
Storage Conditions
| Parameter | Value |
|---|---|
| Temperature | Cool and dry; below 25 C preferred |
| Humidity | <60% RH |
| Light | Store away from direct sunlight; nitrogen-flush packaging provides protection |
| Odor | Store away from strong odors |
| Shelf Life (sealed) | 18-24 months |
| Opened Packaging | Use within 6 months; reseal tightly after each use; store in cool, dark place |
