Oleoresins

PRODUCT INFO

What are oleoresins?

Oleoresins are natural colouring or flavouring extracts which are extracted from parts of various plants such as the seeds, roots, leaves or fruit.

Probably the most cost-effective method of extracting these oleoresins is using a solvent extraction process. Typical solvents used include hexane, acetone, ethanol and methanol.

Supercritical carbon dioxide (CO² extraction) and steam are also used.

The term oleoresin is derived from oleo, referring to the essential oils contained in almost all oleoresins as well as the term resin which represents the extracted resins, waxes and secondary active ingredients.

Why oleoresins?

Oleoresins offer numerous advantages compared to the raw spices:

  • A high concentration of flavourings and aromatic substances.

  • Standardised, consistent quality.

  • Oleoresin-specific values can be adjusted to meet customer requirements such as colour units in pepper, cumin and capsicum and essential oil content.

  • Oleoresins are practical and germ-free in microbiology terms.

  • Cost saving on storage compared to the raw spices.

  • Oleoresins can generally be supplied in oil or water-soluble form.

Declaration for oleoresins

Oleoresins are 100 % natural products, i.e. they are extracted 100 % from the original plants.

According to EU Declaration on Flavourings 1334/2008, oleoresins are classified as natural spice extracts (e.g. pepper type).

OLEORESINS – OIL-SOLUBLE

PRODUCT NAME Piperin in % Äth. Öl in % Curcumin in % Capsaicin in % Farbeinheiten
Anise 5 – 65
Basil 5 – 70
Fenugreek smaller 0.01
Fenugreek roasted smaller 0.01
Savory 5 – 50
Capsicum
Capsicum doubly discolored 0.5 – 15 1.000 – 12.000
Capsicum discolored 0.5 – 5 50
Cardamom5 – 90 1 – 10 1.000
Cassia5 – 70
Cumin 5 – 75
Cumin roasted 10 – 30
Curcuma 30 – 42
Curry german
Curry indian
Curry english
Dill herb 5 – 65
Dill seeds 5 – 65
Tarragon 5 – 70
Fennel 5 – 70
Ginger african 5 – 60
Ginger indian 5 – 80
Jalapeno pepper 0.9 – 1.75
Chervil 5 – 60
Fresh garlic 5 – 65
Roasted garlic 5 – 50
Coriander leaves 10 – 90
Coriander seeds 10 – 90
Caraway 5 – 65
Lemongras 8 – 12
Laurel 2 – 75
Marjoram 10 – 60
Mace 10 – 90
Nutmeg 10 – 90
Cloves 10 – 85
Oregano 5 – 65
Paprika 1.000 – 160.000
Paprika with nat. color stabilizer 1.000 – 150.000
Parsley 5 – 70
Green pepper 18
Black pepper 10 – 25
Black pepper discolored 10 – 25
Pfeffer schwarz, dop. entf., hellgrün 10 – 25
Black pepper extra liquid 10 – 25
White pepper 10 – 25
Pimento 10 – 90
Rosemary 10 – 70
Rosmarinantioxydanz
Sage 10 – 60
Celery 5 – 40
Mustard 5 – 20
Thyme gray 10 – 50
Cinnamon 5 – 80
Fresh onion 15 – 50
Roasted onion 15 – 50

OLEORESINS – WATER-SOLUBLE

PRODUCT NAME Piperin in % Äth. Öl in % Curcumin in % Capsaicin in % Farbeinheiten
Anise 5 – 65
Basil 5 – 70
Fenugreek ‚U+003C‘ 0.01
Fenugreek roasted ‚U+003C‘ 0.01
Savory 5 – 50
Capsicum
Capsicum doubly discolored 0.5 – 15 1.000 – 12.000
Capsicum discolored 0.5 – 5 50
Cardamom5 – 90 1 – 10 1.000
Cassia5 – 70
Cumin 5 – 75
Cumin roasted 10 – 30
Curcuma 30 – 42
Curry german
Curry indian
Curry english
Dill herb 5 – 65
Dill seeds 5 – 65
Tarragon 5 – 70
Fennel 5 – 70
Ginger african 5 – 60
Ginger indian 5 – 80
Jalapeno pepper 0.9 – 1.75
Chervil 5 – 60
Fresh garlic 5 – 65
Roasted garlic 5 – 50
Coriander leaves 10 – 90
Coriander seeds 10 – 90
Caraway 5 – 65
Lemongras 8 – 12
Laurel 2 – 75
Marjoram 10 – 60
Mace 10 – 90
Nutmeg 10 – 90
Cloves 10 – 85
Oregano 5 – 65
Paprika 1.000 – 160.000
Paprika with nat. color stabilizer 1.000 – 150.000
Parsley 5 – 70
Green pepper 18
Black pepper 10 – 25
Black pepper discolored 10 – 25
Pfeffer schwarz, dop. entf., hellgrün 10 – 25
Black pepper extra liquid 10 – 25
White pepper 10 – 25
Pimento 10 – 90
Rosemary 10 – 70
Rosmarinantioxydanz
Sage 10 – 60
Celery 5 – 40
Mustard 5 – 20
Thyme gray 10 – 50
Cinnamon 5 – 80
Fresh onion 15 – 50
Roasted onion 15 – 50

OLEORESINS – SPECIAL COMPOUNDS

PRODUCT NAME DESCRIPTION Informationoil-solublewater soluble
Barbeque smoky Oleoresin-Compounds ✓✓
Smoked chilli spicy / smoky Oleoresin-Compounds ✓✓
China spice typical Oleoresin-Compounds ✓✓
Curry fire extra spicy Oleoresin-Compounds ✓✓
Curry green typical curry / green Oleoresin-Compounds ✓✓
Curry without color typical curry / colorless Oleoresin-Compounds ✓✓
Enhancer glutamate replacement Oleoresin-Compounds ✓✓
garden herbs typical Oleoresin-Compounds ✓✓
Glühweingewürz typical Oleoresin-Compounds ✓✓
Honey mustard typical Oleoresin-Compounds ✓✓
Hot Curry extra spicy Oleoresin-Compounds ✓✓
Indian Ananas Curry typical Oleoresin-Compounds ✓✓
Indian Mango Curry typical Oleoresin-Compounds ✓✓
Ketchup typical Oleoresin-Compounds ✓✓
garlic herb Garlic with herbal notes Oleoresin-Compounds ✓✓
Herbs typical Oleoresin-Compounds ✓✓
Ginger bread spice typical Oleoresin-Compounds ✓✓
Lemon pepper lemony / peppery Oleoresin-Compounds ✓✓
Mayonnaise typical Oleoresin-Compounds ✓✓
Mediteran Type herbal note Oleoresin-Compounds ✓✓
Mexikan fiery spicy Oleoresin-Compounds ✓✓
Mix für Schnitzelpanade typical Oleoresin-Compounds ✓✓
Mix. herbs typical Oleoresin-Compounds ✓✓
Pepperoni typical Oleoresin-Compounds ✓✓
pepper garlic peppery with garlic note Oleoresin-Compounds ✓✓
Pizza typical with ital. Oreganonote Oleoresin-Compounds ✓✓
Printengewürz typical Oleoresin-Compounds ✓✓
Rancho typical compound for the preparation of barbecue seasonings Oleoresin-Compounds ✓✓
Red cabbage condiment typical Oleoresin-Compounds ✓✓
Salsa typical mexican Oleoresin-Compounds ✓✓
Salt dill pickle typical Oleoresin-Compounds ✓✓
Steak sausages Type herbs / garlic Oleoresin-Compounds ✓✓
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