Vegetable charcoal Powder, microporous, particularly suitable for beverages and foodstuffs.


  • Microporosity
  • High absorption capacity
  • Low ash content


  • Strong affinity with odors
  • High duration of cycles
  • No release of color precursors

The active vegetable Charcoal Product:

  • It has vegetal origins and is not produced by genetically modified organisms (GMO free)
  • It does not contain allergens and meets the requirements of the American food Chemical Codex and the requirements of the European standard EN 12903 is to be considered a food Grade product
  • At any stage of the production process undergoes irradiation, it is therefore not a product irradiated.
  • Contains neither latex nor residual solvents
  • Meets the requirements of Reg. (EC) No. 629/2008 for the content of heavy metals in foodstuffs:
  • As < 0.1 ppm
  • Cd < 1 ppm
  • Hg < 0.1 ppm
  • Pb < 3 ppm
  • Respects the levels of PHA (polycyclic aromatic hydrocarbons) provided for by EN 12903:
  • Banzo (a) pyrene < 0.002 ppm
  • Benzo (b) fluoranthene < 0.002 ppm
  • Benzo (GHI) Perilene < 0.01 ppm
  • Benzo (k) fluoranthene < 0.002 ppm
  • Fluoranthene < 0.005 ppm
  • Indeno (1, 2, 3 CD) pyrene < 0.01 ppm

Production process:

The raw materials of origin for the production of active charcoal are the shells of coconuts. In many Asian countries, in 3 periods of the year, coconuts are harvested for the production of copra oil from which oil and coconut butter are extracted.

The remaining shells from this processing are used to produce coal (carbonization process). The carbonization takes place at 500-600 °c for 5-6 hours.

The activation process takes place in France where the coconut coal is introduced into a rotary activation furnace for approximately 70 hours at a temperature of 1000 ° C.

The vegetable charcoal food is a product 100% vegetable (coconut) that is activated physically, ie with water vapour. (Physical activation)

During the activation process, coal decomposes giving rise to the formation of a high specific surface and numerous pores, thanks to the Van der Waals forces, to retain and adsorct intestinal gases and colibacteria.

At the end of the activation process, the activated charcoal is sifted to select the required size.

The food charcoal is an active charcoal (PAC-powder Activated Carbon) with median diameter 15-35 µm.

The food charcoal is recommended thanks to the adsorating properties to solve in a natural way annoying problems of meteorism and abdominal swelling.

The food charcoal can be used for baked goods and for the dairy sector with dosages of 1-2% to obtain the desired result, such as food coloring E153.

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Note 47415

Note 47415 of the Ministry of Health of 22/12/2015 regulating the use of charcoal as a E153 dye in baked goods.