BEVERAGE INGREDIENTS
Ingredients that perform in liquid.
Baobab powder and tamarind concentrate for RTD juices, drink powders, functional shots and fermented beverages. We ship samples with beverage-specific dispersion notes and batch CoAs.
Beverage
Products for beverage manufacturing
Ingredients for RTD, drink powders, functional shots and fermented beverages — tested for solubility, acidity and stability.
Baobab Fruit Powder
The dried pulp of the baobab fruit, milled fine — nothing added, nothing extracted. Naturally high in vitamin C and fibre, with a clean citrus-sherbet tang that formulators use for flavour balance, sugar reduction and label-friendly fortification.
Full specification →
Tamarind
Wild and semi-cultivated tamarind from the Eastern and Coastal regions. Available as whole pods, semi-dried pulp, and processed paste/concentrate. Steady demand from Indian processors, Gulf ethnic-food wholesale, and EU ingredient importers.
Full specification →APPLICATIONS
Beverage applications we support
Beverage
Adds vitamin C, fibre and a bright citrus-sherbet note to RTD juices, smoothies, drink powders and fermented bases. Good cold and ambient dispersibility with modest agitation.
Typically 0.5 – 2 % in liquid beverages; 2 – 6 % in dry mixes
- RTD juices and smoothies
- Drink powders and instant mixes
- Functional shots
- Kombucha and fermented beverages
- Dairy-alternative drinks
Beverage
Natural sour base for tamarind drinks, concentrates, sour mixers and functional beverages with established consumer recognition.
Typically 5 – 20 % as concentrate; beverage-specific
- Tamarind RTD drinks
- Concentrates and dilutables
- Sour mixers
- Functional / fermented beverages
BEVERAGE-SPECIFIC PARAMETERS
What a beverage buyer will find on the CoA
Baobab Powder
- Vitamin C (typical)
- ≥ 150 mg / 100 g
- Total dietary fibre (typical)
- ≥ 45 %
- Moisture
- ≤ 8.0 %
- Water activity (aw)
- ≤ 0.60
- pH (5 % solution)
- 3.0 – 4.0
- Solubility / dispersibility
- Disperses in water with gentle agitation; fibre-rich, not fully soluble
- Yeast and mould
- ≤ 1.0 × 10³ CFU / g
- Coliforms
- ≤ 1.0 × 10² CFU / g
- Salmonella
- Absent in 25 g
- Aflatoxin B1
- ≤ 2 µg / kg
- Total aflatoxin
- ≤ 4 µg / kg
Tamarind
- Moisture (pulp/paste)
- ≤ 20 % (buyer-verified)
- Tartaric acid (paste, typical)
- 8 – 18 %
- Brix (concentrate, typical)
- 55 – 65 °Brix
- pH (paste, typical)
- 2.8 – 3.5
- Yeast and mould
- ≤ 1.0 × 10³ CFU / g
- Salmonella
- Absent in 25 g
SAMPLE PROTOCOL
Beverage sample kit
Beverage samples are sent with a reconstitution guide: recommended usage rate, dispersion method, pH target, and shelf-life observations in water and a neutral juice base. We also include a dry sample of the same lot for your lab and a liquid sample reconstituted to our suggested end-use concentration.
- Dry lab sample + batch CoA
- Reconstituted liquid sample at recommended usage rate
- Beverage application note with pH and dispersion guidance
- Recommended base matrices and starting dosage
Test it in your liquid
Request a beverage sample kit with reconstitution notes, batch CoA and a starting formulation recommendation for your category.