Oleoresin
•Oleoresins are used mainly as a flavouring agent in the food processing industry. They are more economical to use, consistent quality and cleaner than the equivalent ground spices.
•In the forms of oil soluble and water soluble . Active principles and volatile oil levels can be adjusted within a range as per customer requirements.
Types of Oleoresin
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Black Pepper
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Cinnamon
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Nutmeg Oil
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Mace
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Garlic
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Cardamom
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Onion
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White Pepper
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Kraffir lime leaf
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Bark Vanilla
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Fried Curry Leaf
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Curry
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Rosemary
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Green Chili
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Clove Bud
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Turmeric
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Cumin Seed
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Ginger
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Fennel Seed
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Celery seed
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Parley Seed
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Paprika
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Capsicum
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Green Chili
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Thai green chili
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Lemon Grass
Paprika Oleoresin
Oleoresin Paprika is obtained by solvent extraction of Indian paprika, Capsicum annuum L. (Family:Solanaceae) followed by washing with an solvent to remove pungency. This is used in a variety of applications like sausages , food coatings, snack food seasonings, seafood, pickles, ketchup, soups, etc. Available in a wide range of:
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Paprika Oleoresin 27000cu (os/ws)
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Paprika Oleoresin 40000cu (os/ws)
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Paprika Oleoresin 100000cu (os/ws)
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Paprika Oleoresin 160000cu (os/ws)
Capsicum Oleoresin
Capsaicin is the active ingredient in chili peppers that makes them hot. Capsaicin is used in medicated creams and lotions to relieve muscle or joint pain. To enhance the spiciness in chili sauce. Available in a wide range of:
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Capsicum Oleoresin 0.5 MSHU (3.3% Capsaicin) (os/ws)
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Capsicum Oleoresin 1MSHU ( 6.6% Capsaicin) (os/ws)
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Capsicum Oleoresin 1.5MSHU(9.9% Capsaicin) (os/ws)
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Capsicum Oleoresin 0.5 MSHU colorless (3.3% Capsaicin) (os/ws)
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Capsicum Oleoresin 1MSHU colorless( 6.6% Capsaicin) (os/ws)
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