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spinach puree

Spinach puree is a food additive from Spinacia oleracea that provides a green flavor and is widely used in food formulations.

General Material Description

Spinach puree is a natural product obtained by processing fresh spinach leaves (Spinacia oleracea) into a smooth, semi-liquid form. It exhibits a green flavor characteristic of the raw vegetable, commonly described as fresh and leafy. Known also as spinacia oleracea puree, this material is used primarily in food applications as a flavoring or coloring agent. Detailed chemical and sensory profiles are accessible through authoritative resources such as PubChem. Spinach puree is typically derived from fresh spinach harvests, processed promptly to preserve its organoleptic qualities and nutritional components.

Occurrence, Applicability & Potential Uses

Spinach puree occurs naturally as the processed form of spinach leaves, a widely cultivated leafy vegetable. It finds application predominantly as a food additive for its natural green color and mild vegetal flavor. This puree is valued in formulations requiring natural ingredients aligned with standard food safety regulations such as those outlined by EFSA (Europe). Although it carries potential for use in various culinary products, formal usage levels are often limited or governed by regulatory guidance. Studies such as those by EFSA have examined spinach in relation to nitrate content and food processing impact, supporting its accepted use as a food ingredient.

Physico-Chemical Properties Summary

Spinach puree contains water, organic compounds, and chlorophyll pigments responsible for its characteristic green color and flavor. Its semi-liquid consistency influences texture and blending behavior in food products. The puree’s pH and moisture content allow it to integrate smoothly into aqueous or semi-solid formulations. Due to the presence of natural antioxidants and nutrients, its stability may be affected by processing and storage conditions. The mild green flavor, primarily vegetal and fresh, distinguishes it from other vegetable purees and impacts sensory profiles when used as an additive.

FAQ

What is spinach puree and what are its main characteristics?
Spinach puree is a natural product derived from fresh spinach leaves (Spinacia oleracea) processed into a smooth, green-colored paste. It retains the vegetable's characteristic green, fresh flavor and contains chlorophyll and other organic compounds. Typically used in food formulations, it contributes both color and mild vegetal taste without classified safety hazards.
How is spinach puree commonly used and where does it come from?
Spinach puree is primarily employed as a food additive to impart green color and subtle flavor notes to various culinary products. It originates from harvested spinach leaves that are mechanically processed to produce a semi-liquid concentrate. This puree is often found in natural or vegetable-based formulations, subject to adherence to food safety standards set by regulatory bodies such as EFSA (Europe).
What safety and regulatory considerations apply to spinach puree?
Spinach puree is generally recognized as safe with no significant hazards classified under common safety standards such as GHS or OSHA HCS (US). While specific usage levels for flavor or fragrance are not formally recommended, it is accepted as a food additive under regulations like European Food Safety Authority (EFSA) guidelines. Studies on spinach's nitrate levels in food processing provide additional safety context, supporting its controlled use in food products.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

FDA Listing of Food Additive Status:View
Wikipedia:View

General Material Information

Trivial Name spinach puree
Short Description spinacia oleracea puree
Synonyms
  • spinacia oleracea puree

Suppliers

Aureli Mario

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Green
spinach
General comment Spinach

Occurrences

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive
Recommendation for spinach puree usage levels up to:
not for fragrance use.
Recommendation for spinach puree flavor usage levels up to:
not for flavor use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Study on the influence of food processing on nitrate levels in vegetables
View page or View pdf