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

Contact

  • 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

Contact

  • 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

Contact

  • 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