Spice Oleoresins

Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method.  It contains the pungent principles, capsicum not less that 8 percent. It also contains the red coloring matter called Carpathian.

This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.

We Offer:

• Capsicum Oil soluble and Capsicum Water soluble

Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a coloring and/or flavoring in food products. It is composed of capsaicin, the main flavoring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main coloring compounds (among other carotenoids).Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use.

Uses

Foods colored with paprika oleo resin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the color of egg yolks.

We Offer:

• Paprika  Oil soluble & Paprika Water soluble.

Curcumin is the product obtained by solvent extraction of turmeric i.e., the ground rhizomes of Curcuma longa L. (Curcuma domestica Valeton) and purification of the extract by crystallization

Curcumin (synonyms: turmeric yellow, kurkum, INS No. 100(i)) is an orange-yellow crystalline powder. (FNP 52 add. 9, Merck Index, 2000, EC Directive 94/36/EC). Minor amounts of oils and resins naturally occurring in turmeric may be present.

The Capsaicinoids is a kind of mixed alkaloid with vanillylamide. Its components include capsaicine (45% ~ 69%), dihydrocapsaicin (21% ~ 40%), nordihydrocapsaicin (~ 7%), homodihydrocapsaicin (~ 1%), homocapsaicin (~ 1%), and a little of xinacylvanilaamine and anlogues. All are the derivatives of the o-methoxypheonol. The capsaicine (trans-8-Methyl-N-vanillyl-6-nonenanamide) is the most pungent and stimulated in the  Capsaicinoids, and it's the main component in the fruit of the pepper. Its melting point is 61℃ ~ 66℃ and boiling point range is between 210℃ ~ 220℃.
Capsaicin is originated from the collection of natural Capsicum Annumm L.

Natural capsaicin productions are mainly used in the research and development of medicine. By its powerful effect of pain relief, it can be made into injection to resist cancer. It can be made into the medicine for erasing drug habit without being addicted to medicine. It can also be used to cure cancer by combining with other medicines.