Burdock Root Extract Powder

Name: Burdock Root Extract Powder 10:1 | Arctium lappa Root
SKU: BOT-BEX-0234

Burdock Root Extract Powder is a concentrated botanical ingredient produced from the root of Arctium lappa L., a member of the Asteraceae family. The dry extract is commercially distinct from whole burdock root powder and burdock seed extract, with the root characterized by a combination of inulin-type fructans, phenolic acids, and other water-extractable botanical constituents.

The 10:1 extract ratio is the primary commercial grade, while 20:1 provides a more concentrated secondary ratio format. Standardized grades are also used when a defined constituent level is required rather than extract-ratio identity alone, giving buyers separate specification routes for ratio-based and constituent-controlled formulations.

SKU: BOT-BEX-0234 Categories: Botanical Extracts, Root & Rhizome Extracts Tags: Arctium lappa, Burdock Root, Gut Health, Inulin, Polyphenols, Root

Ingredient Profile & Common Uses

Arctium lappa root is the underground storage organ of greater burdock and contains a characteristic combination of fructans and phenolic constituents. Inulin-type fructans form an important part of the root carbohydrate profile, while chlorogenic acid and related caffeoylquinic acids contribute to its phenolic composition. This root-focused chemistry differentiates the ingredient from burdock seed extracts, which are more closely associated with lignans such as arctiin.

Commercial grades are principally differentiated by botanical concentration or constituent standardization. A 10:1 extract represents the primary ratio-based format, while 20:1 provides a higher concentration ratio. Standardized material follows a different specification approach because it quantifies a defined constituent rather than only the relationship between starting root material and finished extract.

The ingredient is used in dietary supplements, botanical nutrition products, powdered blends, and selected functional food systems. Its carbohydrate-rich and phenolic extract matrix can influence wetting, dispersibility, haze, sedimentation, color, and sensory performance in aqueous applications. In dry products, flow, blend uniformity, and compatibility with other botanical powders become more important during scale-up.

Application Areas

Dietary Supplement Capsules

The concentrated powder format is suitable for botanical capsules where formulators require Arctium lappa root extract rather than milled whole-root material. Blend uniformity and capsule-filling performance should be evaluated at production scale.

Tablets and Compressed Botanical Products

Ratio extracts can be incorporated into multi-ingredient tablet systems. Powder flow, compression behavior, lubricant compatibility, and even distribution through the blend are relevant formulation considerations.

Botanical Powder Blends

Burdock root extract can be combined with other roots, herbs, fibers, and polyphenol-containing botanical ingredients where a concentrated root-derived ingredient is preferred over crude botanical powder.

Sachets and Drink Powders

The extract can be evaluated in dry beverage and sachet systems, with attention to wetting, dispersion, haze, sedimentation, flavor contribution, and interaction with other botanical solids.

Standardized Botanical Formulations

Standardized burdock root extract provides a specification route for projects requiring a defined fructan contribution rather than extract-ratio identity alone.

Typical Specifications

Parameter	Specification
Product Name	Burdock Root Extract Powder
Botanical Name	Arctium lappa L.
Botanical Family	Asteraceae
Common Name	Burdock / Greater Burdock
Plant Part	Root
Ingredient Type	Botanical Root Extract
Product Form	Powder
Botanical Extract CAS	84012-13-5
Primary Ratio Grade	10:1
Secondary Ratio Grade	20:1
Standardized Grade Type	Inulin-standardized extract
Characteristic Carbohydrate	Inulin-type fructans
Characteristic Phenolics	Chlorogenic acid and related caffeoylquinic acids
Analytical Focus	Extract-ratio identity or constituent assay according to grade

Key Constituents & Extract Profile

For specification review, buyers should distinguish botanical extract ratio from constituent standardization. A 10:1 or 20:1 ratio defines the relationship between the starting root material and finished extract, but it does not establish a fixed percentage of inulin, chlorogenic acid, or another individual constituent.

Standardized grades use a measurable constituent to define the material more precisely. In burdock root, fructan content provides a commercially relevant standardization route, while chlorogenic acid and related caffeoylquinic acids contribute useful information about the phenolic profile.

Analytical interpretation therefore depends on the grade being purchased. Ratio extracts are evaluated primarily through botanical identity and concentration logic, whereas standardized materials require an appropriate quantitative assay for the specified constituent.

Technical & Quality Considerations

Botanical authentication should establish Arctium lappa and confirm root as the source plant part. This distinction is important because burdock seed extracts and purified lignan products are also traded commercially. CAS 20362-31-6 identifies arctiin rather than the mixed root extract; Arctium lappa root extract is associated with CAS 84012-13-5. Chromatographic review is particularly useful when a product is marketed with a defined phenolic marker rather than solely by extract ratio.

Physical performance depends on extraction concentration, drying conditions, carbohydrate composition, and the complete extract matrix. In aqueous systems, the material should be evaluated for wetting, dispersion, haze, settling behavior, and sensory contribution rather than assumed to be fully soluble from botanical identity alone. Higher concentration ratios can also influence powder handling and finished-formulation performance.

For scale-up, dry-product manufacturers should assess premixing, blend uniformity, powder flow, capsule filling, and tablet compression. Beverage and sachet developers should evaluate dispersion in the complete formulation because acids, minerals, proteins, hydrocolloids, sweeteners, and other botanical ingredients can alter physical stability. Standardized grades should additionally be evaluated according to their targeted constituent level and intended formulation contribution.

Packaging & Commercial Supply

Essencefield supports samples, development quantities, commercial orders, and repeat ingredient supply for product evaluation, formulation, and ongoing sourcing. Packaging, storage, and shipping conditions are selected according to ingredient characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available for formulation, testing, and supplier evaluation
Order Quantities	Sample · 100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	5–7 days
Production Lead Time	15–30 days
Packaging	Sealed food-grade or suitable protective inner packaging with drum, carton, bag, or other appropriate outer packaging
Storage	According to the approved product specification and ingredient stability requirements
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations

Available quantities, packaging format, net weight, storage conditions, analytical requirements, documentation, and shipping arrangements are confirmed according to the selected ingredient and commercial order.