White Mustard Seed Extract Powder

White Mustard Seed Extract Powder is a concentrated botanical ingredient produced from the seeds of Sinapis alba L., a Brassicaceae species commonly known as white or yellow mustard. Supplied as a dry extract powder, it provides a concentrated alternative to directly milled seed for botanical formulation and commercial ingredient sourcing.

Essencefield supplies a primary 10:1 ratio extract, with 4:1, 5:1, and 20:1 extract ratios also available. The ingredient is characterized by the glucosinolate profile of Sinapis alba, particularly sinalbin, and is supplied for supplement, food, and botanical formulation projects.

SKU: BOT-BEX-0624 Categories: Botanical Extracts, Seed & Bark Extracts Tags: Antioxidant Support, Dietary Supplements, Polyphenols, Seed, White Mustard Seed

Ingredient Profile & Common Uses

The extract is produced specifically from Sinapis alba seed and should be distinguished from whole mustard seed powder, which is prepared mainly by milling rather than extraction and concentration. It is also botanically distinct from brown or oriental mustard derived from Brassica juncea, an important differentiation when buyers evaluate mustard-derived ingredients by species, chemistry, and raw-material identity.

Commercial supply is structured around botanical extract ratios. The 10:1 grade is the primary specification, while 4:1, 5:1, and 20:1 provide alternative concentration options. Extract ratio describes the relationship between botanical starting material and finished extract; it is a different specification system from marker standardization, where a defined constituent would require a quantitative assay.

The finished ingredient is a yellowish-to-light-brown powder with a characteristic mustard sensory profile. Approximately 80-mesh particle size supports dry blending, while the extract disperses in water rather than forming a fully dissolved solution. Formulators should consider flavor intensity, suspended solids, blend uniformity, and allergen management when selecting the material for finished-product development.

Application Areas

Dietary Supplement Formulations

Suitable for capsules, tablets, and botanical supplement powders requiring a concentrated Sinapis alba seed ingredient. Particle size, blend uniformity, sensory contribution, and extract ratio are key formulation considerations.

Powder Blends and Sachets

The ingredient can be incorporated into multi-component dry blends where uniform distribution is required. Mustard-like aroma, pungency, and compatibility with other botanical powders should be evaluated during formulation.

Functional Food and Beverage Powders

The extract can be evaluated in selected food and reconstitution systems. Its dispersible rather than fully soluble behavior makes turbidity, sedimentation, flavor, and allergen labeling important development considerations.

Multi-Botanical Formulations

Ratio extracts provide a defined concentrated format for formulations containing multiple plant ingredients and help procurement teams distinguish extracted Sinapis alba material from ordinary ground seed.

Typical Specifications

Specification	Commercial Information
Product Name	White Mustard Seed Extract Powder
Botanical Name	Sinapis alba L.
Botanical Family	Brassicaceae
Common Name	White Mustard · Yellow Mustard
Plant Part	Seed
Ingredient Type	Botanical Seed Extract
Product Form	Fine Powder
Specification Model	Ratio Extract
Primary Specification	10:1 Extract Ratio
Available Extract Ratios	4:1 · 5:1 · 10:1 · 20:1
Characteristic Constituent	Sinalbin
Constituent Class	Glucosinolate
Appearance	Yellowish to Light Brown Fine Powder
Particle Size	Typically 80 Mesh
Moisture	NMT 5.0%
Water Behavior	Dispersible in water; complete dissolution is not expected
Carrier Option	Carrier-Free Grade Available
Processing	Extraction · Concentration · Drying · Milling · Sieving
EU Allergen Classification	Mustard and products thereof are listed under Annex II of Regulation (EU) No 1169/2011

Key Constituents & Extract Profile

Sinalbin, also known as 4-hydroxybenzyl glucosinolate, is a characteristic glucosinolate of Sinapis alba seed and an important chemical identity feature of white mustard materials. This differentiates its constituent profile from mustard species in which sinigrin is more characteristic.

White mustard seed also naturally contains myrosinase, an enzyme involved in glucosinolate hydrolysis. Under suitable conditions, sinalbin can form 4-hydroxybenzyl isothiocyanate through myrosinase-mediated hydrolysis. Extraction and drying conditions therefore influence the relationship between intact glucosinolates, enzyme activity, and resulting hydrolysis products.

The commercial grades on this page are botanical ratio extracts rather than purified sinalbin products. A 10:1 designation defines concentration of botanical raw material into finished extract; it does not define a sinalbin percentage, total glucosinolate assay, or biological potency. A marker-standardized extract would require a separately defined analyte and analytical method.

Technical & Quality Considerations

Botanical authentication should establish Sinapis alba seed as the source material, while chromatographic profiling can support ingredient identity and extract consistency. For ratio extracts, identification and marker standardization should be treated as separate analytical concepts: botanical authentication confirms ingredient identity, whereas a declared sinalbin content would represent a separate standardized specification.

The commercial powder is typically around 80 mesh, yellowish to light brown, and controlled to NMT 5.0% moisture. It disperses in water but should not be treated as a completely water-soluble phytochemical. Suspended botanical solids can contribute haze or sediment in liquid systems, while the characteristic aroma, bitterness, and pungency can influence sensory performance at higher inclusion levels.

During dry-product scale-up, R&D teams should evaluate premixing, blend uniformity, powder flow, capsule filling, compression, and sensory distribution. In reconstituted systems, wetting, dispersion, sedimentation, turbidity, and flavor should be assessed. Mustard allergen controls and destination-market labeling requirements should also be incorporated into ingredient qualification and finished-product development.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.