Baobab fruit supplement and powder
June 2 2016

Baobab is loaded with natural dietary fiber, both soluble and insoluble. This makes it a healthy whole fruit supplement.

Baobab Fruit Powder has a high pectin content useful for binding and thickening and is also high in dietary fiber. Baobab Fruit extract is without the pectin. It is clear in solution and ready for formulation; ideal as flavoring for soft drinks, juices and other products.

Applications include: Smoothies, juices, juice drinks. Cereals, cereal bars and snacks. Ice-creams, yoghurts and dairy desserts. Jams, sauces, marinades, condiments and flavor enhancer.

This is the powder made from inside the hard-shelled fruit of the African baobab tree. This tangy fruit is said to have a flavor that is reminiscent of caramel, pear and grapefruit, but it's not the taste alone that is drawing attention to this ingredient.

Baozene is a trademarked product and notes that it has a 70% fiber content (much of it soluble fiber) and very high amounts of vitamin A, B, C, potassium, calcium, magnesium and iron.

Nutrition Res. 2013. The polyphenol-rich baobab fruit (Adansonia digitata) reduces starch digestion and glycemic response in humans. The baobab fruit (Adansonia digitata L.) is found throughout regions of Africa and is becoming increasingly recognized for its high nutrient and polyphenol content. Polyphenols have been beneficial for their effects on reducing the glycemic response (GR) and for improving various other metabolic parameters. Based on previous research, it was hypothesized that the baobab fruit extract would reduce starch digestion in vitro and would show potential for reducing the GR and for increasing satiety and diet-induced thermogenesis in humans. Six extracts of baobab from 6 different locations in Africa were measured for their antioxidant and polyphenol content using the ferric ion-reducing antioxidant power and the Folin-Ciocalteu methods, respectively. Baobab extract was baked into white bread at different doses to determine the optimal dose for reducing starch breakdown and sugar release from white bread after an in vitro digestion procedure. In vivo, baobab extract was consumed in solution at both a low-dose (18.5 g) and a high-dose (37 g) aqueous drink in 250 mL of water along with white bread, and resulting GR, satiety, and postprandial energy expenditure were measured. All extracts in this study were shown to be good sources of polyphenols. Baobab fruit extract added to white bread at 1.88 % significantly (P < .05) reduced rapidly digestible starch from white bread samples. In vivo, the baobab fruit extract at both low and high doses significantly (P < .05) reduced GR, although there was no significant effect on satiety or on energy expenditure.