Spices and Condiments (1+1)

Spice Oils and Oleoresins

• As raw spices do not provide uniformity in flavour, strength and colour, spice oils and oleoresins are used in flavour formulations. The spice oleoresins and oils score over the respective raw materials in their flavour concentration, solubility, stability, uniformity and hygienic quality and are hence preferred in modern food industries. Spice oils are volatile substances which are mostly terpenic in nature and are obtained by the steam or hydrodistillation methods. Oleoresins are obtained by organic solvent extraction of the powdered spices and they contain essential oils fraction, bite principles, colour and resinous matter.