List of Various Spice Oleoresins and their Sources and Applications

Various spice oleoresins and their applications

Below you can find the list of various Spice Oleoresins their sources and Applications.

Type of oleoresin
Oleoresin of ajowan is a pale green oily liquid with characteristic aroma and sharp taste attributable to the essential oil.
Mediterranean region and South-West Asian countries: Iran, Iraq, Afghanistan, Egypt and predominantly in India.
The ajowan oleoresin prepared from seeds gives a warm, aromatic flavour to food products. The ajowan oleoresins are used in processed foods, snacks, sauces and various vegetable preparations
Oleoresin of black pepper is 2–5% . pepper oleoresin is a thick, green, viscous liquid, difficult to mix uniformly and is not easy to pour.
India, Brazil, Malaysia, Indonesia, Vietnam and Thailand
It is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents . Typical yield of oleoresin depends on the solvent used and ranges from 11.5-16.5%.Its a Dark red viscous liquid
India, Spain, Portugal, Central Europe, Southern Africa.
Meat Canning
soup powders,
curry powders,
Oleoresin is produced in small quantities. Its a colorless to pale yellow liquid with a sweet-spicy,warming fragrance and a woody-balsamic undertone.
India ,Guatemala.
Used in food, perfumery and liquor and pharmaceutical industries as a flavour and a carminative .Also in flavouring pickles,meat and canned soups.
It is a greenish brown and free flowing liquid at ambient temperatures and is 95% soluble in alcohol. Found warm and sweet in taste, it should be stored in full and tight containers and also, away from direct heat and light at 25°C.
Sri Lanka followed by the Seychelles and Malagasy Republic are the major producers of true cinnamon bark with the best quality.
It is the oleoresin derived from the dried ripe seeds of the cultivated plants of Apium Graveolens Linn. It contains 1.5 – 3.0 percent of pale yellow volatile oil; 15 -17 percent of fixed oil is resins. Greenish yellow in colour & free flowing liquid.
Florida , California
The volatile oil has a very strong aromatic flavour, which chiefly contains d-limonene and sedanolides responsible for the characteristic flavour. Oleoresin is also used as stimulant, carminative, nervine, sedative and even in tonic. It is also used to flavour soft drinks and unpleasant medicaments.
Oleoresin is prepared by extracting cinnamon bark with organic solvents, the yield using ethanol is 10–12% and using benzene is 2.5–4.3%. Recently 1,1,2-trichloro-1,2,2–trifluroethane has also been used. It is Reddish brown powder.
North America.
Cinnamon oleoresin is used in flavouring, cake and similar mixes, pickles, prepared meats, convenience foods and related products. Leaf oil is used as a flavouring agent for seasonings and savoury snacks to a small extent.
Clove oleoresin prepared by solvent extraction of clove bud, yielded about 18–22% oleoresin (90–92% volatile components) using benzene and 22–31% using alcohol. Ground clove is extracted by suitable solvent(s) then evaporated or distilled to obtain oleoresin
Indonesia, Madagascar, Tanzania, Sri Lanka.
In the food industry, cloves are often used in the form of ground, extracted essential oils or oleoresin in a small amount because of their intense flavour.
Oleoresin in coriander seeds is obtained by solvent extraction of the ground seed and is a brownish-yellow liquid with a fruity, aromatic, slightly balsamic flavor. Oleoresin from roasted seeds has a more rounded and slightly caramellic flavour.
The major global producers are India, Morocco, Canada, Romania, Russia and Ukraine. The other producers are Iran, Turkey, Israel, Egypt, China, US, Argentina and Mexicoico. na, US, Argentina and Mexico.
In pharmaceutical applications especially for digestive remedies and used as a fragrance in soaps and perfumes. It is also used by the food industry especially in meat products.
is used for essential oil extraction, producing a colourless or pale-yellow oily liquid with a strong odour. The yield for oil production varies from 2.5 to 4.5%, depending on whether the entire seed or the coarsely ground seed is distilled.
It is cultivated in Mediterranean countries, Saudi Arabia, Iran, India, Mexico and China. Nowadays most cumin is grown in Iran, Sicily, India and Malta.
The oleoresin can be used as anti -oxidant, antiseptic , antitoxic etc.
Ginger oleoresin is obtained by extraction of powdered dry ginger with suitable organic solvents like alcohol ,acetone etc.Its Dark brown in colour & viscous liquid . Generally a yield of 3.9–9.3% with an average of 6.5% on dry weight of ginger is obtained.
India, China, Nigeria, Sierra Leone, Indonesia, Bangladesh, Australia, Fiji, Jamaica and Nepal. Among them India and China are the dominant suppliers to the world market.
Oleoresin is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery.
Commercial mace oleoresins are available with volatile oil content ranging from 10 to 55%. When extracted with petroleum ether, it yields 27 to 32% and contains 8.5–22% volatile oils, and after chilling the yield reduces to 10–13%
Indonesia and Grenada .
Used as an analgesic, antioxidant, antiseptic, anti-emetic, antispasmodic, carminative, aphrodisiac, larvicidal and a stimulant.
Nutmeg oleoresins, obtained by solvent extraction from the dried spice of nutmeg, Nutmeg extracted with benzene yields 31 to 37% of oleoresins and with cold ethanol yields 18 to 26%. A higher fatty oil is obtained by hydrocarbon solvents while polar solvents like alcohol and acetone yield low fatty oils and resins.
Indonesia (East Indian Nutmeg) and Grenada (West Indian Nutmeg)
Used in colouring and flavouring in the food industry. This Helps in treatment of arthritis, fatigue, muscle aches, constipation, nausea, rheumatism and slow digestion.
Also used in soaps, dental products, candle making and hair lotions.
Turmeric oleoresin is orange-red in colour and consists of an upper oily layer and a lower crystalline layer free flowing and ‘soluble’. It is obtained by solvent extraction of ground spice. Soxhlet apparatus or cold percolation is used for extraction. Curcumin, the principal colouring matter forms about one third of a good quality oleoresin. Yield of oleoresin varies from 7–15% depending on varieties.
India is the major producer and exporter of turmeric in the world.
Turmeric oleoresin is used mainly in the brine pickles
Oleoresin anise is a yellowish-green to orange-brown fluid oleoresin. Volatile oil content of oleoresin anise is 15–18%.
Anise is cultivated in Turkey, Egypt, Spain, Russia, Italy, India, Greece, Northern Africa, Argentina, Malta, Romania and Syria.
It’s widely used as flavouring ingredients in all major categories of foods, including alcoholic and non-alcoholic beverages, frozen dairy desserts, sweets, baked goods, gelatines and puddings, and meat and meat products. Suggested use rate of oleoresin anise is 7.5 to 9%
Garlic oleoresin is a dark viscous liquid, having 12 times the flavour of dehydrated garlic or 50 times that of fresh garlic cloves.
Spain , India , Korea , USA, Turkey , Brazil.
Flavoring agent.
It is oleoresin derived from the dried ripe seeds of Trigonella foenum-graccum Oleoresin does not contain fibre. Its brownish yellow in colour & thick viscous liquid .
Nepal, India, Pakistan, Bangladesh, Argentina, Egypt, France, Spain, Turkey, Morocco and China.
The Oleoresin of the spice contains proteins, saponins and possesses nutritive and restorative properties.
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