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18% VOC Black Pepper Oleoresin

18% VOC Black Pepper Oleoresin

Product Details

Botonical Name Piper nigrum
Country of Origin India
Color & Odor It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper
Extraction Method Solvent Extraction

Preferred Buyer From

Location All Countries Except India

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.

COMMON NAMES
Black pepper, Pepper

CONSTITUENTS
a-thujone (0.22 - 3.59%) - (terpenes), a-pinene (1.11 - 16.20%), camphene (0.23 - 1.44%), sabinene (0.14 - 13.78%, b-pinene (4.92 - 14-33%), a-phellandrene (0.46 - 27.37%, myrcene (1.66 - 2.53), limonene (16.41 - 24.36%), caryophyllene (9.39.- 30.94%) - (sesquiterpenes), B-farnesene (0.03- 3.26%), B-bisabolene (0.09 - 5.18%), linalool (0.04 - 0.25%) and terpinen-4-ol (0.01- 0.18%).

USES
Black pepper oleoresin is used as a food condiment, preservative and also has various medicinal uses.


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