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We offer a complete product range of Turmeric Oleoresin, Ginger Oleoresin and Black Pepper Oleoresin

Turmeric Oleoresin

  • Min. Order (MOQ) 500 Litre
  • Shelf Life 5 years
  • Usage/Application food and cosmetics
  • Extraction Method Solvent extraction
  • Solubility oil,water
  • Potassium 2,525 mg Per 100 Gram
  • Sodium 38 mg Per 100 Gram

It is manufactured by extraction of tubers of Curcuma Longa Linn, with volatile solvents and concentration to remove the solvent. The oleoresin chiefly contains volatile oil, resin and yellow colouring matter known as curcuminoids. The main component of curcuminoids is curcumin. Tumerone, zingiberene are the other constituents of volatile oil. It is reported to possess many pharmacological and anti-inflammatory actions.

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Ginger Oleoresin

  • Min. Order (MOQ) 500 Litre
  • Type Ginger Oleoresin
  • Application Cooking, Cosmetic Products, Medicine
  • Style Dried
  • Cultivation Type Organic
  • Packaging Type Gunny Bags, Jute Bags, Plastic Packet
  • Feature No Artificial Flavour, No Preservatives

Ginger oleoresin is produced by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. It contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger. Ginger oleoresin is employed for flavouring all kinds of food products and finds limited use in perfumery. It is used as an aromatic, carminative, stomachic and as a stimulant.

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Black Pepper Oleoresin

  • Min. Order (MOQ) 500 Litre
  • Appearance Olive green viscous liquid
  • Odour Characteristics of black pepper
  • Flavor Warm, pleasant & pungent
  • Piperine(%) 34 – 40
  • volitile oil %, min 17 – 21
  • Usage Food, Medicine

This 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 oleoresin has heavier flavour and is far more popular than other varieties. Black pepper oleoresin is widely used in food industry as a colouring and flavouring agent. The oleoresins represent complete spice flavour whereas essential oils only the aroma.

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