917411058635 917411058635
Ultraadox

Spice Oleoresins

Product Details

Botonical Name Ferula Assa-foetida
Color & Odor A Characteristic Aromatic Order

DESCRIPTION
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.

COMMON NAMES
Ferula assa-foetida, Asafoetida, Hing

CONSTITUENTS
Asafoetida contains Resin (40 - 64 %), Gum (approx. 25%), Voltile Oil (10-17%), Ash (1.5 to 10 %)

USES
As medicine it is useful for curing colic flatulence. Uses have been mentioned for toothache cure. In cooking asafoetida sprinkled in very minute quantity on fried snacks give an agreeable flavour.


Yes! I am interested


Product Details

Botonical Name Trachyspermum Copticum
Country of Origin India
Color & Odor Pale green oily liquid with characteristic aroma
Solubility Soluble in oil insoluble in water
Specific Gravity 0.910-0.930
Optical Rotation Upto 5°
Refractive Index 1.498 – 1.504
Flash Point N/A
Extraction Method N/A

DESCRIPTION

  • 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.


COMMON NAMES
Ajwain, Copticum, Carum Copticum

CONSTITUENTS
Primarily contains 35 – 60% thymol, p-cymine (10-16%), a-terepinene (10-16%), ß-pinene (4-5%) and dipenene (4-6%).

USES
Spice Oleoresin is widely used for food preparation as a spice. It has antiseptic, germicidal, and digestive property.


Yes! I am interested


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

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%).

Read More...


Yes! I am interested


Product Details

Botonical Name Ocimum Basillicum
CAS # 8015-73-4
Country of Origin Italy
Color & Odor Greenish with Characteristic Odor
Solubility Soluble in Oil, Insoluble in Water
Flash Point 130.00 °F

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.

COMMON NAMES
Basil Essential Oil, Sweet Basil Oil

CONSTITUENTS
Basil Oleoresin contains various chemical compounds including a-pinene, camphene, b-pinene, myrcene, limonene, cis-ocimene, camphor, linalool, methyl chavicol, y-terpineol, citronellol, geraniol, methyl cinnamate and eugenol.

USES
Basil oleoresin is employed in culinary coverings with good achiever, adding together a noticeable, productive basil flavor. It has been marked towards improving capabilities in blood circulation and the gastrointestinal system in a few citizenries.


Yes! I am interested


Product Details

Botonical Name Piper nigrum
CAS # 84929-41-9
Country of Origin Southern states of India, Vietnam and few other Asian countries
Color & Odor yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper
Refractive Index Soluble in Water, Insoluble in Oil
Flash Point 215°F
Extraction Method Solvent extraction of dry fruit

The oleoresin is obtained from properly ripened seeds of black pepper. Dried peppercorns are completely processed with the blackened external covering. The extraction is performed by percolating with variety of solvents, primarily hexane, which are removed prior to use. Black pepper oleoresins have heavier flavor and is far more popular than other varieties.

COMMON NAMES
Black Pepper, Piper (United States Pharmacopceia)

CONSTITUENTS
Volatile oil content v/w : 20 ml/100gm Piperine content : 40% Residual solvent (By gas chromotography): Less than 10 ppm

USES
Black pepper oleoresin is widely used in food industry as a coloring and flavoring agent. The oleresins represent complete spice flavor whereas essential oils only the aroma.


Yes! I am interested




Looking for Product Name ?