Specification
Description : Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae.
Manufacturing Process : It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature.
Physical Appearance : It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
Spice Equivalent : About 5-10 kgs of Oleoresin replaces 100 Kgs of dried black Pepper
Technical Data :
1. Physical Characteristic : A thick green liquid pourable at above 25° C temperatur.
When dispersed on salt or sugar at 2% by weight the color shall be an olive-brown to greenish yellow.
2. Aroma & Flavors : Characteristic of black pepper.
3. Dispersibility : Easily dispersible in most food products when incorporated
via dry soluble carrier such as salt or dextrose.
4. Density at 25° C : 1.085 - 1.295
5. Volatile Oil Content : 10% to 15%
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