Oleoresin Oil Soluble

Ajowan oleorisin represent overall flavor profile of spices. It comprises of volatile essential oil and non volatile resinous fraction comprising taste components. Oleoresin of ajowan is pale green oily liquid with characteristic aroma and sharp taste attribute. The high content of thymol makes ajowin oleoresin ideal for medicinal uses. 

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 is produced through steam distillation to get the aromatic, odorous constituent of the spice i.e., the volatile oil. Whilst the pungent, non volatile principles for which the pepper is so highly esteemed as a condiment is present in its oleoresin, which is obtained by the extraction of berries with volatile solvents and concentrating to remove the solvent. 

Basil oleoresin is obtained through distillation from fresh leaves of Ocimum Basillicum. The basil oil is a thin transparent fluid with light yellow to yellow-green color and characteristic aroma. This oleoresin is considered to be a natural medicine, with the power to constitute stimulant drug and/or renewing, depending upon the physical structure. 

Capsicum Oleoresin is processed by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 6 percent. It also comprises of red coloring matter called Capsanthin. 

Oleoresin Capsicum (OC) is obtained through an extraction process from chili peppers. Selected peppers are dried and ground into a fine powder. The oleoresin in the powder is generally extracted with the addition of an organic solvent. It contains natural Oleoresin Capsicum as the active ingredient 

Capsicum Oleoresin is extracted from red chilli. Its main composition is capsaicin (10%) and capsanthin. This oleoresin is completely safe to be used as food condiment. The product is widely used in piquancy food and spice, or as cooking seasoning in restaurant or family. It also finds several medicinal uses.

Capsicum Oleoresin is obtained from crushed capsicum with volatile solvents by percolation method. Its main constituents are capsaicin (2.5%) and capsanthin. This oleoresin is completely safe to be used as food condiment. The product is widely used in piquancy food and spice, or as cooking seasoning in restaurant or family. It is also valued for its medicinal properties. 

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. The product is widely used in piquancy food and spice, or as cooking seasoning in restaurant or family. It is also valued for its medicinal properties.

Cardamom Oleoresin is produced by steam distillation from the dried ripe fruit (pods). The dark brown oleoresin is a yellow liquid with a sweet-spicy, warming fragrance. It is non toxic in nature and is widely used as a food condiment. Cardmom oleoresin is listed in the British Herbal Pharmacopoeia as a 'specific' for flatulence and dyspepsia.

Cardamom oleoresin is extracted by steam distillation from the seeds of the fruit gathered just before they are ripe. The dark brown oleoresin is a yellow liquid with a sweet-spicy, warming fragrance. It is non toxic in nature and is widely used as a food condminant. Cardmom oleoresin is listed in the British Herbal Pharmacopoeia as a 'specific' for flatulence and dyspepsia.

Cassia oleoresin is obtained by solvent extraction of inner bark of Cinnamum Cassia followed by dispersion in approved additives. The oeleoresin comprises cinnamic aldehyde as the prime constituent, with cassia having the greater quantity.

Celery seed oleoresin is derived from rip seeds of the cultivated plants of Apium Graveolens Linn. The volatile oil has a very strong aromatic flavour, which chiefly contains d-limonene and sedanolides responsible for the characteristic flavour. Celery Oleoresin is also used as stimulant, carminative, nervine, sedative and even in tonic. It is also used to flavor soft drinks and unpleasant medicaments.

Clove Bud Oleoresin is prepared by solvent extraction of clove bud. This oleoresin is extremely concentrated product which contains more flavoring ingredients that can be soluble in the particular solvent used, as it turns much close to original clove flavor and odor. A concrete, absolute and oleoresin are also produced by the buds in small quantities.

Coriander oleoresin is derived from dried seeds of Coriandrum sativum. The caramel colour liquid with the characteristic odour and flavour of Coriander. Petroselinic acid is the primary constituent of coriander oleoresin. It is soluble in fixed oil and can be dispersed on dry/liquid carriers such as salt, propylene glycol, glycerine etc.

Corriander Oleoresin is obtained by solvent extraction of dried roasted Fruits of Coriandrum Sativum. It develops unique flavor through complex reactions taking place within during roasting. This spice oleoresins find extensive use in number formulations, especially in snack seasonings. It is digestive, antispasmodic, anti-rheumatic.

The completely natural product is obtained by solvent extraction of ground roasted seeds of Cuminum cyminum. It is extremely powerful, green spicy, but not sharp, more of a soft and mellow scent. This oil is wonderful for digestive disorders, and colic too. It is good for exhaustion and works well in blends for that purpose. 

Fenugreek oleoresin is derived from the dried ripe seeds of Trigonella foenum-graccum. The seeds of Fenugreek contain 50 percent fibre of which 20 percent is mucilagenous fibre. The Oleoresin of the spice contains proteins, saponins and possesses nutritive and restorative properties. It does not contain fibre. 

Garlic oleoresin is obtained from the crushed bulb of the garlic, Allium sativum Linn. It has a powerful obnoxious odour due to the presence of disulphides. The bulb contains 0.06% to 0.1% of volatile oil whose active constituents are propyl /-disulphide, alliin and allicin. 

Ginger oil is a volatile oil obtained by steam distillation of ginger. The oleoresin is prepared by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. It is commercially called Gingering and contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger. 

These are the important component of chili peppers, which are plants belonging to the genus Capsicum. Suitable for mammals, they are produced as a secondary metabolite by chili pepers..

Green ginger oleoresin is extracted from fresh ginger. It retains the wholesome flavor that closely matches the parent spice. The oleoresin may be rendered water soluble with the use of permitted emulsifier or converted to powder by dispersing on dry carriers such as flour, dextrose or rust powder. 

Mace Oleoresin is the end product obtained by solvent extraction of the dried flowers of Myristica fragrance van Houtte, Myristicaceae with the subsequent removal of the solvent. 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. 

Nutmeg oleoresin is the natural extract of dried seeds of Myristica Fragrans Houttyn of family Myristicaceae. It bears a tenacious history of hailed alternative and magical abilities. The oleoresin has gratifying aroma and slightly warmly taste sensation. 

The oleoresin is extracted from fresh bulb of the onion, which are harvested between September and April. Onion has an ancient reputation as a curative agent. It is high in vitamins A, B and C and shares many of the properties of garlic, to which it is closely related. The oleoresins have lightly sweet & characteristic flavors of onion.

Turmeric Oleoresins are obtained by extracting ginger and dried rootstock of turmeric (Curcuma longa L.) of zingiberaceae with ethyl alcohol, oil, or organic solvent . The chief component of this oleoresin is curcumin. Tumerone, zingiberene are the other constituents of volatile oil. Turmeric oleoresin is reported to possess many pharmacological and anti inflammatory actions. 

Pepper Oleoresins are obtained by supercritical fluid extraction (Co2 ) of long peppercorns. These oleoresins are free from solvent, pesticide residues; heavy metal traces and therefore are ideal for high quality pharmaceutical, cosmetic, cosmoceutical, nutraceutical formulations and food products. The pepper oleo resins contains Alkaloids, Piperine (4-10 percent) and Chavicine, which contributes for its pungent taste.