Black Pepper Oleoresins are extracted from ground pepper using suitable solvents. The Oleoresin represents the flavor of Black Pepper with the total pungency. The extractives are usually made available in both oil soluble and water dispersible forms and in dry forms of the extractives. It is a viscous liquid that ranges from a dark green to olive green colour. It finds application in food and beverages flavouring.
Raw Material Botanical Nomenclature - Piper nigrum
|Piperine||35% to 55%|
|Volatile Oil||2.5 ml/100g to 30 ml/100g|
|Solubility||Water / Oil Soluble|
|Residual Solvent||Less than 5 ppm|
|Spice Equivalent||6-8 Kg replaces 100 Kg Black Pepper|