Spice Oleoresins. Extraction of Oleoresin from Black Pepper, Paprika and Cardamom. Oleoresin of Spices
Spice oleoresins represent the complete flavor profile of the spice. It contains the volatile as well as nonvolatile constituents of spices. Oleoresins can be defined as the true essence of the spices and can replace whole/ground spices without impairing any flavor and aroma characteristic. Oleoresins are obtained from spices by extraction with a non-aqueous solvent followed by removal of the solvent by evaporation. Spice oleoresins guarantee superior quality of flavor and aroma. They are complete and balanced, consistent and standardized.
Spice Oleoresins can be used to advantage wherever spices are used, except in those applications where the appearance/ filler aspect of spice is important. Usage of spice oleoresins leads to standardization in taste and consistency in flavor. Oleoresins find application in Beverages, Meat Canning, Confectionery, Sauces and Pharmaceuticals. They are also used as a base for a number of seasonings.
Black Pepper Oleoresin
Black Pepper Oleoresin is a natural food additive obtained by solvent extraction of the berries of Piper nigrum L. It contains 40-41% Piperine and 20-21% volatile oil. It is a free-flowing, olive-green liquid at ambient temperatures, and has a characteristic aroma of pepper with a pungent taste. It is used in flavoring meat products and as a preservative.