Ingredi Black Pepper Oleoresin 36/18 is manufactured by Plant Lipids and packaged in bulk 20 kg (44.092 lb) pails. Black pepper oleoresin is obtained by solvent extraction of the dry unripe berries of Piper nigrum L. (family: Piperaceae) of Indian, Indonesian and Sri Lankan origin. It is used in meat products for.
It is a semisolid, waxy material. The color of the oleoresins ranges from pale buff to amber to dark orange, odour and taste are characteristic of nutmeg. Mace Oleoresins are used as spice and seasoning mixes, for meats, sausages and other food preparations.
Oleoresin of Basil is a dark greenish brown viscous liquid which is soluble in fixed oils and has floral spicy odor particularly of basil. This oleoresin has spicy and tinge flavor with mild bitterness. Basil Oleoresin is a natural medicine and is made from varieties of basil available.
Asafoetida Oleoresin has a characteristic aromatic order and bitter acidic taste. It is actually a gum oleoresin from the various plants of ferula varieties. Asafoetida oleoresin is used in diluted form. The pure resin is very strong and with disagreeable odour. Asafoetida (/�¦s�?�?f�?t�ªd�?/; also spelled asafetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs growing 1 to 1.5 m (3 to 5 ft) tall. They are part of the celery family, Umbelliferae. Asafoetida is an oleo-gum-resin obtained from the exudates of the roots of the Iranian endemic medicinal plant, F. asafoetida. It is used widely all over the world as a flavoring spice in a variety of foods.
Asafoetida Oleoresin has a characteristic aromatic order and bitter acidic taste. It is actually a gum oleoresin from the various plants of ferula varieties. Asafoetida oleoresin is used in diluted form. The pure resin is very strong and with disagreeable odour.
Black Pepper Oleoresin W/S (20/10) is a natural food additive obtained by solvent extraction of the berries of Piper nigrum L. It contains 20-21% Piperine and 10-11% volatile oil.
Oleoresin capsicum (OC) is an oily extract of pepper plants of the genus Capsicum. It is also the principal active ingredient in OC spray and is a mixture of complex soluble phenols known as capsaicinoids. An oleoresin is a natural flavoring prepared by extracting a botanical (spice) with a non-potable volatile solvent, which is later removed. Oleoresins are added to almost every food application to contribute the attributes of the natural spice such as flavor, color, or as a natural antioxidant.
What is the purpose of paprika oleoresin? Paprika oleoresin is used as a source of colour in canned meats, sausages, smoked pork, sandwich spreads, soups, cheeses, orange juice, spice mixtures, sauces, and sweets. In poultry feed, it is used to deepen the colour of egg yolks. Paprika is the ground dried pod of mild capsicum (Capsicum annuum L.). Paprika oleoresin is the combination of flavor and color principles obtained from paprika (Capsicum annuum L.) by solvent extraction.
Paprika Oleoresin (40000 CU) is a natural product obtained by solvent extraction of ground dried ripe fruits of Capsicum Annum L. Its color value is 40,000-41,000 cu. It is a deep reddish, free-flowing, homogeneous liquid pourable at room temperature, with a characteristic odor of freshly ground dried red capsicum.
Product Description Capsicum Oleoresin (CP) - 6% Capsaicin is processed by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less than 6 percent. It also comprises of red coloring matter called Capsanthin.
Capsicum oleoresin is an oily organic resin derived from the fruit of plants in the Capsicum genus, such as chilli peppers. When the plants are finely ground, capsicum oleoresin is formed after the extraction process of capsaicin using oragnic solvents such as ethanol. It is commonly used as a culinary spice.
It is a spice loaded with antioxidants such as polyphenols. Cinnamon Oleoresin contains different phytochemicals such as Cinnamaldehyde, Eugenol, Camphor, etc., attributing it to various pharmacological virtues. Cinnamon Oleoresin prevents microbial growth and works as an excellent preservative.
It is mainly used as a coloring and flavoring component in food products such as such as sausage, dressings, dry soluble seasonings, food coatings and snack food seasonings. It is an oil soluble extract and blends well with dry liquid carriers such as salt, dextrose, edible oil, lecithin and benzyl alcohol.
Capsicum Oleoresin is extracted from crushed capsicum with volatile solvents by percolation method. Its main constituents are capsaicin (5%) and capsanthin. This oleoresin is completely safe to be used as food condiment.
Gingergrass is called 'Sofiya' in Sanskrit. The oil is obtained by steam distillation of the grass of Cymbopogon martini var. sofia. The oil is yellow to brownish yellow in colour, with a fatty, sweet, herbal, grassy, rose, woody, spicy note.
Grapefruit essential oil is an orange-tinted, citrus-scented oil frequently used in aromatherapy. Through a method known as cold-pressing, the oil is extracted from glands located in the peel of the grapefruit.
Hibiscus oil (Gudhal oil) is extracted from the flowers of the hibiscus Plant. hibiscus oil is a bright summery, exotic plant that has uses in medicine, beauty and hair care. Hibiscus flower is known for hair growth from dormant follicles. This helps to thicken your hair and add volume.
It is a cross between citronella and palmarosa. It's origin is in India and it is widely grown in the southern parts of the country. The jamrosa oil is extracted from the highly aromatic jamrosa grass. This medium sized grass is of hybrid origin, being a cross between the palmarosa and citronella.
Juniper Leaf Essential Oil is steam distilled from the wildcrafted fragrant needles of the Juniperus communis evergreen tree growing wild in the forests of India. Its uplifting and energizing aroma is wonderfully suited for inclusion in room sprays and diffuser formulations.
Kaffir Lime Oil Indonesia Citrus Hystrix L. Unlike a regular lime tree, its leaf actually resembles two connected leaves. The leaves have a very strong, characteristic fragrance that cannot easily be substituted by other spices or even from oils extracted from other plants in the same family.
