Paprika Oleoresin
Paprika Oleoresin is offered in different color units from 20,000 to 100,000 ICUboth oil soluble and water soluble. It is most used as a natural food color.
Capsicum Oleoresin
Capsicum oleoresin is an oily organic resin derived from the fruit of plants in the Capsicum genus, such as chili peppers. They represent the spicy(heat) part of red chilies and are used in food and medications for pain relief.
Black Pepper Oleoresin
Black Pepper Oleoresin is obtained by solvent extraction of ground-dried berries of Piper nigrum L. It is a viscous liquid that ranges from a dark green to olive green color.
White Pepper Oleoresin
White pepper consists of the seed of the pepper plant alone, with the darker-colored skin of the pepper fruit removed. White pepper is often used in cream sauces, Chinese and Thai cuisines, and salads
Turmeric Oleoresin
Turmeric Oleoresins are deep brownish-orange viscous oily fluids, pasty semisolids, or hard amorphous solids. All turmeric oleoresins contain coloring matter and most contain flavoring matter. They are used as food color or as a flavor.
Garlic Oleoresin
Garlic Oleoresin is a brown-black colored natural product obtained by solvent extraction of crushed bulb of garlic, Allium sativum L. The product has the characteristic aroma of fresh garlic, is extremely pungent and highly concentrated
Cassia Oleoresin
Cassia oleoresin is obtained by solvent extraction of the inner bark of Cinnamomum cassia. The product has the characteristic aroma of cassia, with a sweet, pungent taste. It is a dark brown liquid with a reddish tinge.
Cumin Oleoresin
Cumin Oleoresin is obtained by the solvent extraction of crushed, dried, ripe cumin seeds (Cuminum cyminum). The product has the characteristic aroma of cumin, with a bitter under-note. It is a free-flowing, golden/greenish-brown liquid.
