Description: Camu camu is the fruit that has the highest level of vitamin c ever reported, being 20 times higher than Acerola, 100 times more that lemon and it is possible to find up to 5g of Vitamin C in 100mg of fresh fruit depending on the time it was harvested and the cultivar. It has, as well, considerable quantities of Iron and phosphorus as compared to an orange for instance (10x and 1.5 times respectively).
Application: Once Vitamin C is a powerful antioxidant, Camu camu is indicated as an anti-ageing ingredient whenever used in cosmetology. Camu Camu taste is very acid to be consumed “in natura”, however in can easily be processed into different options of industrialized products as juices, foods and nutritional supplements (encapsulated or in tablets).
Scientific Name: Myrciaria dúbia
Comum Name: Camu camu
Part Used: fruit pulp
Country of Origin: Brazil
Drying Method: Spray dryer