Dandelion Root Extract Powder

Name: Dandelion Root Extract Powder 10:1 | Botanical Ingredient
SKU: BOT-BEX-0079

Dandelion Root Extract Powder is a concentrated ingredient produced from the root of Taraxacum officinale F.H. Wigg., a perennial species in the Asteraceae family. The root is extracted and converted into a dry powder for dietary supplement, nutrition, and formulation projects requiring a more concentrated format than untreated root material.

Available ratio grades include 4:1, 10:1, and 20:1, with 10:1 serving as the primary commercial specification. The different ratios allow buyers to select an appropriate level of botanical concentration for formulation, sourcing, and cost targets while maintaining the multi-constituent character of dandelion root.

SKU: BOT-BEX-0079 Categories: Botanical Extracts, Root & Rhizome Extracts Tags: Dandelion, Digestive Support, Inulin, Phenolic Acids, Taraxacum officinale

Ingredient Profile & Common Uses

Dandelion root extract is produced specifically from the root of Taraxacum officinale, distinguishing it from dandelion leaf, aerial-part, and whole-herb extracts. Plant-part identity matters because these materials differ in constituent profile and commercial use. The extract also differs from plain dandelion root powder, which consists of milled raw material rather than a concentrated extraction product.

Commercial grades are primarily differentiated by extract ratio. The 4:1 grade provides a lower concentration format, 10:1 represents the core grade for general commercial use, and 20:1 offers a higher raw-material-to-extract concentration. Extract ratio describes the relationship between starting botanical material and finished extract; it does not indicate the percentage assay of an individual constituent.

The powder is used across dietary supplements, powdered nutrition blends, and selected functional food systems. Its naturally bitter sensory character is an important formulation consideration. Because the extract contains carbohydrates, phenolic constituents, terpenes, and other plant solids, developers should also consider powder distribution and aqueous dispersion when designing finished products.

Application Areas

Capsules & Tablets

Ratio extracts provide a concentrated alternative to untreated root powder for capsules, tablets, and multi-ingredient supplement formulas where lower ingredient volume or a defined extract ratio is required.

Powdered Supplement Blends

The extract can be incorporated into drink powders, sachets, and dry nutrition blends. Premixing can improve distribution when it represents a relatively small portion of a multi-component formula.

Functional Food & Beverage Systems

Dandelion root extract can be evaluated in functional foods and botanical beverages. Developers should consider its characteristic bitterness together with dispersion, haze, and potential sedimentation in aqueous systems.

Typical Specifications

Parameter	Specification
Product Name	Dandelion Root Extract Powder
Botanical Name	Taraxacum officinale F.H. Wigg.
Botanical Family	Asteraceae
Common Name	Dandelion
Plant Part	Root
Ingredient Type	Botanical Ratio Extract
Product Form	Powder
Available Extract Ratios	4:1 · 10:1 · 20:1
Primary Commercial Grade	10:1
Characteristic Constituents	Inulin · Phenolic acids · Sesquiterpene lactones · Triterpenes · Sterols
Sensory Character	Characteristically bitter

Key Constituents & Extract Profile

Dandelion root contains a diverse mixture of naturally occurring compounds rather than a single defining active. Characteristic constituents include inulin and related carbohydrates, phenolic acids, sesquiterpene lactones, triterpenes, and plant sterols. Reported phenolics include chlorogenic acid, caffeic acid, and related hydroxycinnamic-acid derivatives, while taraxinic-acid derivatives form part of the root’s sesquiterpene lactone profile.

Inulin is particularly associated with dandelion root and contributes to the chemical distinction between root-derived material and extracts produced from other plant parts. These constituents describe the natural composition of the ingredient and should remain separate from commercial assay claims unless a specific standardized grade is produced to a defined marker specification.

For procurement purposes, ratio extracts should therefore be evaluated by botanical source, plant part, extract ratio, physical characteristics, and supporting quality documentation rather than interpreted as purified phytochemical ingredients.

Technical & Quality Considerations

Botanical identity and plant-part control are central to evaluating dandelion root extract. Quality teams should ensure that the material corresponds to Taraxacum officinale root and is not substituted with leaf, aerial material, or a mixed whole-herb preparation. Extract-ratio documentation should also support the declared concentration relationship between raw material and finished powder.

The finished ingredient retains the physical and sensory characteristics of a multi-component plant extract. Its bitter profile can influence flavor systems, while its mixture of carbohydrates and other extracted solids can affect wetting, dispersion, haze, and settling in liquid applications. These properties are more relevant to formulation performance than assuming complete molecular solubility.

For dry-product scale-up, developers should evaluate powder flow, blend uniformity, capsule filling, and tablet compression at the intended inclusion level. Beverage development should assess dispersion, sedimentation, pH, solids loading, mixing sequence, and flavor interaction under the actual processing conditions used for the finished product.

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.