Oleoresins and
Natural Food Colors
Oleoresins and their Advantages:
Oleoresins are total extracts of the natural spice or herb, representing the
volatile and the non-volatile components of the spice/herb. These may be
standardized with a permissible diluent or emulsifier.
As these are concentrated extracts, they are typically
used in the following manner, to match the desired strength of the
ground spice/herb.
1. As a diluted dispersion plated on a
neutral dry carrier.
2. As a diluted blend in a solubilizing
medium such as vegetable oil.
Advantages of oleoresins over conventional spices are
1. Free from physical impurities and extraneous
matter - clean product.
2. Free from pathogens and microbiological contaminants -
sterile product.
3. Standardized product: Active ingredients/color,
flavor, and physical properties are standardized and hence facilitate
consistency in end use, which is not always possible in raw spices.
4. Versatility and ease of use
A. The concentrated extract can be diluted to
varying strengths to meet required end use flavor,color, taste, etc.
B. The extract can be delivered in multiple
forms:
a. as dry dispersion on appropriate carrier.
b. as liquid dispersion in appropriate media such as oil or
water.
C. Flexibility to develop multiple spice blends
if required.
5. Uniform dispersion of spice extract provides
A. instant flavor release.
B. full release of flavor resulting in lower
costs due to higher relative replacement than the ground spice.
6. Concentrated form reduces storage space and bulk
handling and transport requirements.
7. Concentrated and virtually moisture-free form of
oleos ensures longer shelf life due to minimal oxidative degradation or loss
of flavor and eliminates deterioration due to pests, mold, etc.
Oleoresins are extracted by a process of solvent extraction, followed
by removal of the solvent to extremely low levels typically less than 25-30
parts per million. The quality of an oleoresin is typically evaluated on the
basis of:
- presence of the active ingredients in desired levels. The "bite" giving
resin portion containing a combination of alkaloids, gums, pigments, etc. and
the aroma giving volatile/essential oil component.
2. the comparison of the flavor/aroma profile of the oleoresin in
comparison with the natural spice in application.
3. the ease of use in terms of pourability, dispersibility, blending, etc.
4. the consistency of flavour, colour, viscosity over repeated batches.
5. the acceptability of the extraction solvent used and minimal residual
levels present: acetone, hexane, edc, methylene chloride, CO2 are commonly
used solvents though chlorinated solvents are gradually getting phased out in
most parts of the world due to concerns about potential for their
carcinogenicity.
| Black Pepper oleoresin decolorized |
20% v.o. |
| Capsicum (cayenne/chili) |
10% v.o. |
| Celery Seed oleoresin |
10% v.o. |
| Cinnamon Bark oleoresin |
60% v.o. |
| Clove Bud oleoresin |
24% v.o. |
| Coriander Seed oleoresin |
1.5% v.o. |
| Cumin Seed oleoresin |
10% v.o. |
| Ginger oleoresin |
30% v.o. |
| Mace oleoresin |
30% v.o. |
| Nutmeg oleoresin |
30% v.o. |
| Parsley Seed oleoresin |
12-14% v.o. |
| Red Sanders Extract oleoresin |
powder and liquid |
| Turmeric/Curcumin
Oleresins |
curcumin 15% to 98%
v.o. |
| Red Sanders Extract |
powder and liquid |
|
|
|
Natural Food Colorants: Science and Technology (Ift Basic
Symposium, Volume 14) by Gabriel J. Lauro (Editor), F. J.
Francis (Editor), Institute of Food Technologists Continuing Education
Committee, Basic Symposium on Natural Colorants, 1999.
Natural Food Colorants
by G.A.F. Hendry, J.D. Houghton (Editor), Chapman & Hall,
January 1992. |