Organic Baobab Powder
While it sounds simple to turn baobab fruit into powder, the actual process is labor-intensive. To ensure that the baobab fruit powder is of the highest quality, the green, itchy fuzz is scrubbed off of the outside of the fruit. The next step in creating organic baobab powder is to crack open the superfruit and scoop out the contents – which includes the baobab pulp, pulp-encrusted seeds and the fibers. The dehydrated fruit powder offers a huge health benefit to those who are interested in buying the fruit powder wholesale.
Learn more about the wonderful baobab powder health benefits on our Benefits page.
100% Organic Baobab Fruit Powder
- Novel Food Approved
- Organic 834, NOP, Kosher, COR
- 16 Years of Processing Experience in Africa
- Founder of the First Baobab Processing Industrial Unit
- Top Quality in World Market
- State-of-the-Art Procedures in Food Processing
- Code
PBA-BIO
- Commercial Name
Organic Baobab Powder
- INCI
Adansonia Digitata Fruit Extract
- CAS N°
91745-12-9
- EINECS/ELINS N°
294-680-8
- Botanical Description
Adansonia digitata L., Bombacaceae
- Harvesting Season
February to April
- Processing Description
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 – Baobab Fruit Company Senegal S.a.r.l
- Via Mondadori, 11 – 46025 – Poggio Rusco (MN) – Italy
- Touba Peycouk BP 826 Thies – Senegal
- 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
Powder; whitish
- Odor
Characteristic
- Taste
Typical, sour
Physical Properties
- pH (solution 10 %)
2.9 – 3.5 %
- Solubility
70 % hydro-soluble, 30% hydro-dispersible
- Pesticides
Polychlorodibenzodioxins, organo chlorurated, pyrethroids, insecticides, organo phosphorated pesticides and metabolites (lower than legal limit)
POLYCYCLIC AROMATIC HYDROCARBONS (PAH) Benzo(a)anthracene
Regulation 2015/1933
- Chrysene
< 10 μg/kg
- Benzo(b)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
- Shelf Life
36 Months
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
- Allergen labelling, gluten, lactose
Vitamins (B1, B2, B6, C, PP), Calcium, Phosphorus, Iron, Potassium, Dietary Fibres (Soluble & Insoluble), Anti-oxidants (Polyphenols)
- GMO
According to 2007/834/EC; not contain any GMOs
- Radiation
According to 2007/834/EC; no radiation
- 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, functional 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
- Fat
< 1 g
- Ash
3,8 – 6,6 g
- Foreign Matter
< 0,2 g
- Water Content
< 11,5 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)
25 – 45 mg
- Iron (Fe)
0,7 – 2,0 mg
- Manganese (Mn)
0,5 – 0,8 mg
- Zinc (Zn)
5 – 10 mg
- Sodium (Na)
5 – 8 mg
- Potassium (K)
1500 – 3000 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 characteristics (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
- Proline
2.3 g
Proteins (Average Values per 100 g of Protein)
- Histidine
2.7 g
- Leucine
8.4 mg
- Lysine
14.6 g
- Arginine
6 g
- Isoleucine
10.7 g
- Methionine
4.9 g
- Cysteine
4.9 g
- Glutamic Acid
4 g
- Valine
1.6 g
- Tyrosine
4.2 g
- Tryptophan-280
1.5 g
- Phenylalanine
4.1 g
- Threonine
3.0 g
- 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 innovative ingredient in ice cream, chocolate mixtures, and smoothies.
- Claims
- Valuable aid in the prevention and treatment of gastric and IBS disorders.
- Effective in treating osteoporosis, varicose veins and hemorrhoids.
- High mineral and vitamin content beneficial to fight anaemia.
- Excellent supplement in diet for Diabetes and Celiac Diseases.
- Displays antioxidant capacity by fighting against the formation of free radicals.
- Ideal for prebiotic formulas due to large amount of soluble fibers.
- Information Sheet, Technical Data Sheet & Security Data Sheet
- Certificate of 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 Leaves Powder for Cosmetic Formulas
- Code
PFA
- Description
Dried and micronised baobab whole leaves.
The product is hydro-dispersible
- Extraction
The leaf is shade dried in Senegal and micronised at cold temperatures in Italy.
- Country of Origin
Senegal – Thies regions
- Stocked In
Italy
- Packaging
3 Kg – Aluminium Poly-Acc. (CA/ALL/PE)
10 Kg – PPL + Cartene Bags
- Shelf Life
24 Months
- Availability
Current Production: 3 tons/year
Maximum Production: 30 tons/year
- Dosage
1-100 %
- Principal Components
Betacarotene, Calcium, Vitamin C
- Use
- Instant Mask – Mucilage Effect
- Solid soaps
- Herbal bath – teas
- Powdered air fresheners with antibacterial action
- After Shave
- Claims
- Antibacterial, antiviral and anti-inflammatory properties
- The gel, obtained by soaking the leaves in water, releases aromas and colorants
- Antioxidant
- 100% Natural
- Technical Data Sheet & Security Data Sheet
- Analysis Furnished at Delivery
Microbiological analysis, Technical Data Sheet, Security Data Sheet
Antioxidant activity
Recent studies have shown that the leaf of the Baobab have a marked antioxidant activity, both water-soluble and fat-soluble, preventing and combating the formation of free radicals.
Orac
TOTAL Phenols mg/g
TOTAL Flavonoids mg/g
ORAC µmol T E/g
- PCL (ACL)
3.70 µmol Trolox / g 24.5
3.60
166.28
- PCL (ACW)
µmol Ascorbic /g 23
- DPPH test
IC 50 µg/ml 189.10
- ? carotene bleaching test
100 µg/ml
500 µg/ml
1.000 µg/ml
29.16
43.75
55.20
Chemical Composition Of Dried Baobab Leaves Expressed on mg / 100 g
Composition
Quantity
Note
- Calcium
2.266
In the fresh leaves from 180 to 343 mg/on 100 g.
- Phosphorus
26.1
- Vitamin C
Trace
In the fresh leaves from 38 to 53 mg/on 100 g.
- Thiamine
0.13
- Riboflavine
0.82
- Niacine
4.83
Equivalent to 4856 Mcg of Vitamin A
Aminoacidic Composition of Dried Baobab Leaves
Aminoacids
Mg / 1 g of protein
Overall percentage
- Aspartic Acid
10.3
9.7 %
- Glutamic Acid
13.4
12.6 %
- Serine
4.7
4.4 %
- Glycine
6.0
5.6 %
- Histidine
2.1
2.0 %
- Arginine
8.5
8.0 %
- Threonine
4.1
3.9 %
- Alanine
6.9
6.5 %
- Proline
5.6
5.3 %
- Tyrosine
4.5
4.2 %
- Valine
6.3
5.9 %
- Methionine
2.4
2.3 %
- Isoleucine
6.7
6.3 %
- Leucine
8.7
8.2 %
- Phenylalanine
5.7
5.4 %
- Cysteic Acid
2.7
2.5 %
- Lysine
6.1
5.7 %
- Tryptophan
1.6
1.5 %
- Total
106.3
100.0 %
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
Baobab Fruit Company Senegal 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
< 104 UFC/g
- Total Coliforms
< 10 UFC/g
- Escherichia coli
absent UFC/g
- Enterococcus
< 10 UFC/g
- Enterobacteriaceae
absent UFC/g
- Salmonella
absent UFC/g
- Aflatoxines B1/B2/G1/G2
< 4.0 μg/kg (ppb)
- ORAC
3000/4000 mmol TE/g
- Pesticides
Lower than legal limit
- Packaging
20/25 kg PPL and Kraft Bag
- Shelf Life
24 months
- Storage Conditions
< 20 °C; closed, away from light, heat, and humidity
- Certificate of Analysis Furnished at Delivery
Microbiological analysis, Technical Data Sheet, Security Data Sheet
Baobab Seed Endocarp - Micronised 40 Micron
An Innovative Source of Omega 3 - 6 - 9
- Code
PEA
- Description
Micronised Endocarp of Baobab Seed
The product is obtained from a cryo-micronisation process with a process that divides endocarp/endosperm from epicarp/pericarp of baobab seed.
- Country of Origin
Senegal
- Stocked in
Italy
- Packaging
10 Kg Alimentary PPL Bags
1 Pallett : 80 x 120 x 180 cm : 48 Bags : 480 Kg
- Shelf Life
24 Months
- Availability
Current Production: 35 tons/year
Maximum Production: 300 tons/year (order before end-November)
- Dosage
1 – 10%
- Principal Components
Fatty Acid (Omega 3-6-9), Sterols, Proteins
- Use
- OMEGA 3-6-9 enriched Tablets and Bars
- Technical Data Sheet & Security Data Sheet
- Certificate of Analysis Furnished at Delivery
Analytical & Microbiological Analysis, Technical Data Sheet, Security Data Sheet
Nutritional Tables
Fatty acids (%)
- C 14:0 Miristic
0.30
- C 16:0 Palmitic
23.28
- C16:1 Palmitoleic
0.30
- C17:0 Eptadecanoic
0.30
- C17:1 Eptadecenoic
0.20
- C18:0 Stearic
5.9
- C18:1n-9 c Oleic
34.50
- C18:2n-6 t Linoleic
0.10
- C18:2n-6 c Linoleic
30.50
- C18:3n-3 Alpha Linoleic
1.60
- C20:0 Arachic
1.60
- C20:1 Eicosaenoic
0.50
Minerals
Macroelements
- Potassium
910 mg/100g
- Magnesium
270 mg/100g
- Calcium
410 mg/100g
- Sodium
28.3 mg/100g
Microelements
- Iron
6.4 mg/100g
- Copper
2.6 mg/100g
- Zinc
5.2 mg/100g
- Phosphorus
6140 µg / g
Others
- Crude Fibre
28.03%
- Ash
4.19%
- Not-Azotated Extract
33.3%
- Humidity
5.22%
- Fat
17 g/ 100g
- Protein (g/100g)
26.66
Aminoacids (g/100g)
in % on TOTAL AMIN.
Optimal WHO %
Total Free Aminoacids
- Aspartic Acid (ASP)
1.82
258.7
- Threonin (THR)
0.64
3.6%
4%
- Serin (SER)
1.01
- Glutammic Acid (GLU)
4.85
313
- Prolin (PRO)
0.77
119
- Glycin (GLY)
0.94
14.7
- Alanin (ALA)
0.86
- Valin (VAL)
0.90
5.9%
5%
142.6
- Methionin (MET)
0.12
3 % MET +CYS
3,5 % MET +CYS
108.3
- Isoleucin (ILE)
0.69
4.2%
4%
- Leucin (LEU)
1.27
7.1%
7%
- Tyrosin (TYR)
0.5
78.9
- Phenilalanin (PHE)
0.96
8.1% PHE +TYR
6.8% PHE +TYR
32.6
- Histidin (HIS)
0.4
- Lysin (LYS)
1.1
5.7
5.5
- Arginin (ARG)
2.08