Baobab for Food
There are a wide variety of different uses for baobab products in food.
Baobab Fruit Powder can be used in a range of consumer products such as juices, smoothies, ice creams, and herbal teas, energy and cereal bars, biscuits, and even chocolate!
Its high fibers, vitamins, and minerals content make it an ideal additive for your innovative products.
It is extracted via a mechanical process in our factory to ensure that the quality remains at the highest level possible.
Baobab Seed Endocarp Powder is rich in fatty acids and sterols and makes an excellent additive for vegan and vegetarian food supplements for hearts and cholesterol.
Baobab Dried Leaves Powder is a source of calcium, vitamin A, vitamin C, and minerals and will boost your tea bags to the next level.
100% Organic Baobab Dried Fruit Pulp Powder
- Novel Food Approved
- Organic 834, NOP, Ksoher, COR
- 16 Years of Processing Experience in Africa
- Founder of First Baobab Processing Industrial Unit
- Top Quality in World Market
- State-of-the-Art Procedures in Food Processing
- Commercial Name
Organic Baobab Powder
- Code
PBA-BIO
- INCI
Adansonia Digitata Fruit Extract
- CAS N°
91745-12-9
- EINECS/ELINS N°
294-680-8
- Botanical Description
Adansonia digitata L., Bombacaceae
- Processing Procedure
First the Baobab fruit is harvested, the hard outer shell is cracked open and the contents removed. The pulp is then separated from the seeds and funicles. Finally, this is screened and sieved (90% < 40 µm), leaving a fine mesocarp powder, and packaged.
- Additives and Preservatives
None
- Manufacturer
BFCS
- Approval
Novel food by European Commission, C-2008-046, 27 June 2008, with notification of 17 August 2009
- G.R.A.S.
Agency Response Letter GRAS Notice No. GRN 000273
- Certifications
- According to 2007/834/EC, Organic certified by Bioagricert S.r.l. – ITBIO 007
- Kosher certified by KLBD
- HACCP – Internal Audits
Sensory Properties
- Appearance
Whitish powder
- Odor
Characteristic
- Taste
Typical, sour
Physical Properties
- pH (solution 10%)
2.9 – 3.5
- Solubility
70 % hydro-soluble, 30% hydro-dispersible
- Pesticides (Lower than Legal Limit)
Polychlorodibenzodioxins, organo chlorurated pyrethroids, insecticides, organo phosphorated pesticides, and metabolites: lower than quantification limits (0.01 ppm)
POLYCYCLIC AROMATIC HYDROCARBONS (PAH) Benzo(a)anthracene
Regulation 2015/1933
- Chrysene
< 10 μg/kg
- Benzo(b)fluoranthen
< 10 μg/kg
- Benzo(k)fluoranthen
< 10 μg/kg
- Benzo(a)pyrene
< 10 μg/kg
- Indeno(1,2,3-cd) pyrene
< 10 μg/kg
- Dibenzo(a h)anthracene
< 10 μg/kg
- Benzo(ghi)perylene
< 10 μg/kg
Heavy Metals
- Lead as Pb
Conform to 1881/2006/EC et sqq. <0,2 mg/kg
- Cadmium as Cd
Conform to 1881/2006/EC et sqq. <0,2 mg/kg
- Mercury as Hg
Conform to 1881/2006/EC et sqq. <0,1 mg/kg
- Arsenic as As
<0,1 mg/kg
- Mycotoxins (Aflatoxins, Ochratoxin A, Patulin)
Conform to 1881/2006/EC et sqq. <4 μg/kg
- GMO
According to 2007/834/EC; GMO-free
- Radiation
According to 2007/834/EC; radiation-free
- BSE/TSE
Absent
- Vegan, vegetarian
Suitable
- Halal
Qualified, non-certified
- Packaging
09 kg: HDPE bag in PET bucket, in accordance with EC 10/2011
20 kg: HDPE bag in Kraft paper, in accordance with EC 10/2011
- Shelf Life
36 months in original packaging
- Storage Conditions
Well closed at room temperature; away from light, heat and humidity
- Dosage
5-15 g / a day / per person
- Applications
Nutraceutical field: natural food supplement or ingredient for food supplement formulations Food: dairy products, ice creams, smoothies fruit juices, bakery products, cakes, bars, biscuits, jams, foods and beverages, chocolate.
Nutritional Values (Average Values per 100 g of Fruit Pulp)
- Energy
170 – 280 kcal / 707 – 1164 kJ
- Carbohydrates total
78.0 – 90.0 g
- Thereof dietary fibres
40.0 – 50.0 g
- Thereof sugars
25.0 – 34.0 g
- Proteins
1.8 – 3.0 g
- Foreign Matter
< 0,2 g
- Fat
< 1 g
- Ash
3.8 – 6.6 g
Dietary Fibers (Average Values per 100 g of Fruit Pulp)
- Soluble
15.0 – 40.0 g
- Insoluble
5.0 – 20.0 g
Sugars (Average Values per 100 g of Fruit Pulp)
- Saccharose
10 – 24 g
- Fructose
2 – 8 g
- Glucose
2 – 8 g
Minerals (Average Values per 100 g of Fruit Pulp)
- Calcium (Ca)
250 – 350 mg
- Phosphorous (P)
20 – 45 mg
- Iron (Fe)
0.7 – 2.0 mg
- Potassium (K)
1500 – 3000 mg
- Sodium (Na)
5 – 8 mg
- Zinc (Zn)
5 – 10 mg
- Manganese (Mn)
0.5 – 0.8 mg
Vitamins (Average Values per 100 g of Fruit Pulp)
- Vitamin B1
0.2 – 0.6 mg
- Vitamin B2
0.05 – 0.15 mg
- Vitamin PP (B3)
1.5 – 2.5 mg
- Vitamin B6
0.3 – 0.6 mg
- Vitamin C (HPLC)
150 – 300 mg
Microbiological Characters (Values per 100 g of Fruit Pulp)
- Total Plate Count
< 103 CFU
- Moulds
< 103 CFU
- Enterobacteriaceae
< 102 CFU
- Escherichia coli
< 101 CFU
- Salmonella sp
absent in 25 g
- Aflatoxines (B1,B2,G1,G2)
< 4.00 µg/Kg (ppb)
- ORAC (Oxygen Radical Abs Capacity)
20.000 – 25.000 umole TE/100g
- TOTAL ORAC 5 (Brunswick Lab 2013)
296.500 umol /TE/100g
Proteins (Average Value per 100 g)
- Proline
2.3 g
- Histidine
2.7 g
- Leucine
8.4 mg
- Arginine
6.0 g
- Isoleucine
10.7 g
- Glutamic Acid
4.0 g
- Methionine
4.9 g
- Cysteine
11.2 g
- Valine
1.6 g
- Tyrosine
4.2 g
- Tryptophan-280
1.5 g
- Threonine
3.0 g
- Phenylalanine
4.1 g
- How to Use
- Dissolve into water, yogurt or iced tea for a refreshing and nutritious instant drink. Tastes great and ready to drink!
- Add to chewable capsules, candies, and toffees.
- Use in gluten-free foods.
- Mix into fruit juices, iced teas, and milk formulas for an enriching flavor!
- Dissolve the fruit pulp into yogurts to add a natural additive with prebiotic activity.
- Add to energy bars and biscuits as a superfood ingredient.
- Use as an ingredient in ice cream, chocolate mixtures, and smoothies.
- Claims
- Valuable in the prevention and treatment of gastric and IBS disorders.
- Excellent supplement in diet for Diabetes and Celiac Diseases.
- Displays antioxidant capacity by fighting against the formation of free radicals.
- Large content of soluble fibers ideal for prebiotic formulas.
- Information Sheet, Technical Data Sheet & Security Data Sheet
- Analysis Furnished at Delivery
Analytical & Microbiological analysis, Technical Data Sheet, Security Data Sheet
Nutritional Properties
- High Vitamin C Content
- Good source of Calcium and Iron
- Antioxidant activity prevents formation of free radicals
- Anti-inflammatory and anti-viral properties
Baobab Seed Endocarp Powder
- Commercial Name
Baobab Seed Endocarp Powder
- Code
PEA
- Extraction
Micronisation Low Temp (< 35° C)
- Component
Baobab seed
- INCI/CTFA
Adansonia Digitata Seed Powder
- CAS Number
91745-12-9
- EINECS Number
294-680-8
- Botanical Family
Bombacaeae
- Recommended Dosage
1 – 35 % (Nutraceutical/Cosmetics)
- Packaging
15 kg – Alimentary HDPE and Carton bag
- Shelf Life
24 Months
- Properties
Nutrient/Fatty Acids Intake
- Nutritional Application
Tablets and Nutritional Bars
- Food Formulas
- Bread, Cakes, Biscuits
- Main Nutrients Composition
- Sterols, Fatty Acids (Omega 6-9), Tocopherols (Vit-E), Aminoacids and Minerals
- Description
Micronised Endocarp Baobab Seed Principal Constitutent Fatty Acids (Omega 3-6-9) Protein (Aminoacids) Extraction
The product is obtained from a micronisation process with a Patented machine that divides Endocarp – Endosperm (nucleus) from Pericarp – tegument (exterior) of Baobab Seed.
Physical Characteristics
- Appearance
Particles
- Color
Brown/Dark Brown
- Odor
Characteristic
- Acidity
0.5 – 0.45 F.FA
- Protein
24 – 27 % (digestibility 85%)
- Fat
16 – 19%
- Moisture
8.0 – 12.0 %
- Crude Fiber
27.03 – 29 %
- Ash
3.70 – 4.01 %
- Energetic Value
kcal/100 410-450
- Total phenols
1.00 – 1.20 mg/g
- Total Flavonoids
1.01 – 1.21 mg/g
- Free Triterpenic Alcool
240 – 270 mg/kg
- Diterpenic Esters
460 – 490 mg/kg
- Esterificated Triterpen Alcool
230 – 280 mg/kg
- Analysis Furnished at Delivery
Analytical & Microbiological Analysis, Technical Data Sheet, Security Data Sheet
Nutritional Tables
Fatty acids (%)
- C 14:0 Miristic
0.20 – 0.30
- C 16:0 Palmitic
22.30 – 24.60
- C16:1 Palmitoleic
0.25 – 0.50
- C17:0 Eptadecanoic
0.30 – 0.50
- C17:1 Eptadecenoic
0.20 – 0.30
- C18:0 Stearic
5.5 – 5.9
- C18:1n-9 c Oleic
31.0 – 34.50
- C18:2n-6 t Linoleic
0.10 – 0.15
- C18:2n-6 c Linoleic
30 – 38
- C18:3n-3 Alpha Linoleic
4.2 – 5.3
Minerals
Sterol Composition
- Cholesterol
0.5 – 0.8 %
- Campesterol
8.0 – 9.0 %
- Stigmasterol
2.5 – 3.0 %
- β-Sitosterol
75 – 79 %
- β-Sitosterol
75 – 79 %
- Δ5-Avenastorol
3.5 – 4.0 %
Δ7-Stigmasterol
0.6 – 0.9 %
- Δ7-Avenastorol
0.5 – 0.7 %
- Total Sterols
3.250 – 3.600 mg/kg
Microbiological Characteristics
Specifications
- Total Plate Count
< 10.0 ufc/g
- Bacillus cereus
< 10 ufc/g
- Clostridium SR-spores
< 10 ufc/g
- Enterobacteriaceae
Absent in 1 g
- Escherichia Coli
Absent in 1 g
- Salmonella sp
Absent in 10 g
- Staphylococcus aureus
Absent in 1 g
- Lead as Pb
< 3 mg/kg
- Cadmium as Cd
< 1 mg/kg
- Mercury as Hg
< 0.1 mg/kg
- Pesticides
< Delivers relationship test (lower than legal limit)
- Aflatoxines B1/B2/G1/G2 (HPLC)
< 4.00 μg/kg
- Yeasts and Moulds
< 1.00 ufc/g
Organic Dried Baobab Leaves Tisane Cut
- Commercial Name
Organic Dried Baobab Leaves Tisane Cut
- Code
PFT-ST
- Botanical Description
Baobab Adansonia digitata L. Dried Leaves
- Additives and Preservatives
None
- Manufacturer
BFCS S.a.r.l
- Sterilisation
Steam sterilisation (Italy)
- Appearance
Crushed Leaves – Green
- Odor
Characteristic
- Moisture
< 11 %
- Cadmium as CD
< 1.5 mg/kg
- Lead as PB
< 1.5 mg/kg
- Moulds
< 103 UFC/g
- Yeasts
< 103 UFC/g
- Aerobic Total Count
< 103 UFC/g
- Total Conforms
< 10 UFC/g
- Escherichia coli
absent UFC/g
- Enterococcus
< 10 UFC/g
- Enterobacteriaceae
absent UFC/g
- Salmonella
absent in 25 g
- Pesticides
Lower than legal limit
- Aflatoxines B1/B2/G1/G2
< 4.00 μg/kg (ppb)
- ORAC
3000/4000 mmol TE/g
- Packaging
20/25 kg PPL and Kraft Bag
- Shelf Life
24 months
- Storage Conditions
< 20 °C away from light, heat, and humidity
- Certificate of Analysis Furnished at Delivery
Microbiological analysis, Technical Data Sheet, Security Data Sheet