Oleorresinas

// Oleorresinas de especiarias e ervas — Índia

Oleorresinas: extratos de especiarias de espectro completo para alimentos, aromas e cor

Uma oleorresina é o extrato com solvente, de espectro completo, de uma especiaria ou erva. Ela contém o óleo volátil, responsável pelo aroma, junto com a fração não volátil: os compostos pungentes, resinas, pigmentos e lipídios que a especiaria moída contém, mas que um óleo essencial destilado não contém. Os processadores usam oleorresinas no lugar da especiaria moída para dosar sabor, pungência ou cor por peso, na forma de um líquido que se dispersa uniformemente e não deixa pontos visíveis.

Todas as oleorresinas desta coleção são extraídas com solvente, com recuperação do solvente após a extração. Nome botânico, parte da planta, grau e processo são informados em cada página de produto, e todos os pedidos são enviados com CoA por lote e FDS.

Especiarias aromáticas: grau por óleo volátil

Cardamomo, cravo-da-índia, canela-cássia, macis, cominho e especiarias semelhantes são vendidos pelo teor de óleo volátil, que define a intensidade do aroma e a dosagem.

Pungência e cor: grau por pungência ou por valor de cor

A oleorresina de capsicum é vendida pelo teor de capsaicina, a de páprica pelo valor de cor (CU) e a de cúrcuma pela curcumina. Quando um produto é vendido em mais de um grau, cada grau é listado como um produto próprio.

Manuseio

Várias oleorresinas — em especial as de capsicum, pimenta verde e mostarda — são fortes irritantes. Os detalhes de manuseio e regulatórios constam da FDS fornecida com cada pedido.

Antes de fazer o pedido — verifique o grau: Quando a página de um produto indica um grau, trata-se do grau do fornecedor, com o valor real no CoA por lote; quando nenhum grau é indicado, a oleorresina é de espectro completo e não padronizada para um composto marcador. O solvente de extração e o solvente residual são informados no CoA. Amostras disponíveis sob consulta. Para a ciência por trás das rotas de extração, consulte HerbIQ: Ciência da extração →
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// Who Uses Oleoresins

Built for Food Processors, Seasoning Blenders and Flavour Houses

🏭

Food & Snack Processors

Oleoresins replace ground spice in sauces, snacks, meat products, pickles and ready meals, delivering flavour, heat or colour without visible specks or particle-size variation. Confirm inclusion rate on a sample before bulk commitment, and state your process conditions at enquiry.

Sauces & Condiments Snack Seasoning Meat Products Pickles
🧂

Seasoning & Spice-Blend Manufacturers

Blenders plate oleoresins onto a dry carrier such as salt, dextrose or maltodextrin to build seasonings, setting flavour and heat by weight and adjusting dose to the value on the per-lot CoA. Specify the grade and the carrier you plate onto at enquiry.

Dry Seasoning Plated on Carrier Spice Blends Ready-Meal Mixes
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Flavour Houses & Colour Users

Flavour houses use oleoresins as building blocks in savoury, bakery and beverage flavours. Paprika and turmeric oleoresins are used as colour sources and are regulated as colour additives where they colour food. State your application and target market at enquiry.

Flavour Compounding Savoury Flavours Bakery & Beverage Paprika & Turmeric Colour

// Quality & Documentation

What Ships With Every Order

Per-Lot
CoA
Issued
SDS
With Every
Order
1 Kg
No Minimum
Order
7 Days
Working-Day
Dispatch
  • ✓ Certificate of Analysis (CoA) — per-lot document covering botanical identity, plant part, appearance and the grade parameter stated for the product (volatile oil, capsaicin, colour value or curcumin, as applicable). Extraction solvent and residual solvent stated. Scope varies by product — check the product page for the stated grade.
  • ✓ Safety Data Sheet (SDS) — GHS format, issued with every order; carries the handling, hazard and regulatory detail for each oleoresin.
  • ◎ Allergen Declaration, Phytosanitary Certificate, Certificate of Origin — available on request. Associated costs apply for Phyto and COO. Request at time of order.

// Common Questions

Frequently Asked Questions

What is the difference between an oleoresin and an essential oil? +
An essential oil is distilled and carries only the volatile aroma fraction. An oleoresin is solvent-extracted and carries the volatile oil together with the non-volatile fraction — pungent principles, pigments and resins — so it is closer to the full taste of the spice. Black pepper essential oil, for example, has the aroma of pepper but none of the piperine heat; black pepper oleoresin has both.
Are these oleoresins standardised? +
No. Every oleoresin in this collection is full-spectrum. Where a product page states a grade — capsaicin %, colour value (CU), volatile oil % or curcumin — that is the supplier grade, and the actual value for your lot is stated on the per-lot CoA. The material is not adjusted to a fixed marker compound.
Which extraction solvent is used, and how is residual solvent controlled? +
The solvent varies by product. Where it is known it is stated on the product page (for example hexane or ethyl acetate); otherwise it is confirmed at quotation. The solvent is recovered after extraction, and the residual solvent value for your lot is stated on the per-lot CoA.
How are oleoresins used in dry products? +
Oleoresins are usually plated onto a dry carrier — salt, dextrose or maltodextrin — before blending, or dispersed in oil for liquid systems. Viscous grades handle more easily when gently warmed. Confirm dose and dispersion on a sample in your own process before bulk ordering.
What is the shelf life and how should oleoresins be stored? +
Shelf life is stated on the per-lot CoA. Store in a cool, dry place, tightly sealed and away from light, and reseal containers promptly after use. Handling precautions for irritant grades such as capsicum, green chilli and mustard are on the SDS.
What is the MOQ and can I get a sample before bulk ordering? +
There is no minimum order quantity: every oleoresin is listed in 1, 5, 10 and 25 Kg packs, with larger volumes quoted on enquiry. Samples are available on request with the CoA, so you can evaluate flavour, colour, viscosity and inclusion rate before committing to volume.

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