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

Contact

  • 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