Spices and Condiments (1+1)

Oleoresin

• Oleoresin is the concentrated product which is obtained by extraction of the dry spices.
  
• The extraction is done by using an organic solvent or solvent 'mixture like ethyleneikchloride, acetone, alcohol and hexane.
  
• Oleoresin represents the complete flavour of the concentrated fresh spice.
  
• It contains volatile as well as non-volatile constituent of the spice.
  
• The residual solvent in the oleoresin should be below 30 ppm.
  
• Oleoresin can not be used directly because it is too concentrated and is diffeticto dispense.
  
• But oleoresin can be used directly in the fatty products like processed meat, fish cheese, baked food and vegetables. Oleoresin has greater heat stability than essential oils.