dehydrated spinach

Dehydrated spinach, also known by the trivial name Spinach, ext., is obtained from the leaves of Spinacia oleracea. It is a solid natural extract that exhibits a distinct green flavor characteristic of fresh spinach. The compound is recognized for its use as a food additive where the green, vegetal taste is desirable. Often referred to synonymously as dehydrated spinacia oleracea, this material undergoes drying processes to remove moisture while preserving flavor compounds. Its composition links it closely with other vegetable extracts recorded in controlled vocabularies such as PubChem. Dehydrated spinach is typically sourced from agricultural spinach crops and processed to yield a stable powder or granulate suitable for incorporation in culinary applications.

This compound occurs naturally in the leaves of the spinach plant, Spinacia oleracea, a widely cultivated leafy vegetable. Its primary role in applications involves imparting green, fresh flavor notes to food products, making it valuable as a natural ingredient in seasonings, soup mixes, and snack flavorings. As a food additive, dehydrated spinach aligns with standards such as REACH (EU), which govern the safety and handling of botanical extracts in the European Union. Its broad applicability covers any formulation requiring the authentic sensory profile of spinach without introducing moisture, thereby assisting in shelf-stability and flavor consistency.

Dehydrated spinach typically presents as a dry powder or granular material retaining the essential organoleptic characteristics of fresh spinach, especially its green, vegetal flavor. The dehydration process reduces water activity, enhancing shelf life and simplifying storage and handling. Its physical stability supports incorporation into dry food systems without significant alteration of texture or flavor integrity. Chemically, the extract contains natural chlorophylls, flavonoids, and other phytochemicals contributing to its characteristic sensory profile. These properties influence its functionality in aroma and flavor delivery during food formulation, where moisture-sensitive processing is common.

FDA Listing of Food Additive Status:	View
Wikipedia:	View

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 dehydrated spinach usage levels up to:
	not for fragrance use.
Recommendation for dehydrated spinach 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

Daily Med:search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

spinacia oleracea dehydrated

Chemidplus:0090131252