Black Pepper Oleoresin

Description:

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.

History:

American Organics is investing in a state-of-the-art manufacturing plant for Super Critical (CO2, SCCO2) Extraction. Here green, environment-friendly isolates of the botanical are extracted by eliminating solvent residue and high temperature processing. These super critical extracts find exquisite application in premium food products, aromatherapy and perfumery. CO2 extraction uses Carbon Dioxide gas for extraction. We use high purity CO2 (99.9%) food grade for extraction. No other solvent is used. CO2 extracts only Oil soluble components and is used under high pressure up to 450 Bar (45 MPA). Temperatures are never more than 70 Degrees C and therefore the volatile components are not degraded/lost as in steam extraction. CO2 actually extracts the complete plant profile and gives the true taste and aromatic profile of the natural material.

Color & Aroma:

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.