Oleoresin is a lesser-known term to the common people but the flavor and aroma lovers or users are aware of this term. Oleoresins are a combination of natural oil and resin-like substances. The oleoresin manufacturers extract them from herbs or spices with a hydrocarbon solvent. Oleoresins offer advantages similar to their respective essential oils but they are not as strong as essential oils.
Oleoresins are the concentrated form of spices or herbs and they are 5 to 20 times stronger than spices. They contain important flavor notes that are not available in essential oils but miss some low flavor notes during solvent extraction. Oleoresins are viscous liquid or semisolid material and better preservatives than essential oils in food formulations.
The resinous fraction contains fixative, pigments, antioxidants, and heat components and oil portions contain volatile compounds and fatty acids.
Capsicum/Chilli/ Pepper Oleoresin – These oleoresins are extracted from the finely ground paprika/capsicum/chili powder by non-aqueous solvents such as hexane, ether, or ethylene dichloride. Highly pungent capsicum oleoresins are largely produced in India, Africa, and China due to proximity to the source of raw material, while non-pungent paprika oleoresin is produced in Spain, Israel, India, Morocco, the USA, South Africa, and Ethiopia. Being a tropical region, India is home to highly to mild pungent oleoresin manufacturers.
Ginger Oleoresin – Ginger oleoresin manufacturers obtain oleoresin from the ground dry ginger with organic solvents such as alcohol, acetone, and ethylene dichloride. The ginger oleoresin contains volatile oil up to 25-30% and 1 kg oleoresin is as good as 28 kg ground spice. It is mixed with capsicum oleoresin for increased pungency. The yield, flavor, and pungency of extracted oleoresin depend on the cultivar’s quality, maturity of rhizomes, solvent, and extraction method.
Turmeric Oleoresin – This oleoresin is a fine mixture of curcumin compounds, volatile oil, fatty and active compounds, and resin. It has an orange-red hue, an upper oily layer, and a lower crystalline layer. It is blended with fatty acid vegetable oil to make it dispersible in food formulations. Turmeric rhizomes powder yields 7 to 15% oil depending on the variety. Turmeric oleoresin helps restore color.
Coriander Seed Oleoresin – It is a brownish-yellow liquid extracted from roasted coriander seeds. It has a fruity, aromatic, balsamic flavor with caramelly notes, suitable for food formulations. The coriander seeds yield volatile oil as low as 2 to 12%.
Garlic Oleoresin – The garlic oleoresin manufacturers extract oleoresins from roasted garlic and raw garlic. Garlic is known as a stinking rose due to its characteristic unpleasant sharp aroma. Its main components are allicin, volatile oil, and propyl disulfide. The intake of this brown or yellow oleoresin regulates blood pressure and sugar levels, enhances lipoproteins in the blood, and reduces cholesterol in the liver. It is added to food formulations, massage oils, and herbal medicines.
Fennel Seed Oleoresins: This oleoresin is derived from the ground fennel seeds by solvent extraction. It is a dark brown oleoresin with a light spicy and soft licorice scent. Its major constituents are anthone, limonene, fenchone, and a-pinene. Its licorice-like sweet flavor makes it suitable as an ingredient in mouthwash, bakery items, sweets, and beverages.
Pepper Long Oleoresins – Pepper long oleoresin manufacturers derive this oleoresin from the dried ground piper seeds of the Indian pepper long plant (botanical name – Piper longum l) by CO2 Extraction. It is a gray, brown, or yellow thick liquid with a warm spicy aroma. It holds a critical place in Indian Ayurveda for its therapeutic properties. It is mostly used as a folk remedy or herbal medicinal formulation.
Oleoresins in Beverages
Oleoresins serve as a critical flavor ingredient that contributes to its complex flavor profile. They are easy to measure and consistent as input in uniform end beverages. Some of them dissolve very well in other liquids and make a perfect addition to beverages for richer and flavourful taste. They also add a unique hue to the drinks and make them distinct.
Oleoresins in Bakery Items
Spice oleoresins from India are a common flavoring ingredient in many bakery items. They are equally used by small or large bakeries. Green cardamom, clove, cinnamon, black pepper, ginger, caraway, cassia, ajwain seed, cumin, fennel, and nutmeg oleoresins are used in cookies for a twist in taste.
Aromatherapy massages are meant for underlined health purposes. The therapists blend diverse herbal or spice oleoresin to relieve symptoms of health conditions. They use basil or ginger oleoresins to treat respiratory disorders, while they mix clove oleoresin in sesame oil to reduce joint or muscle pain. The oleoresins provide consistency, wellness properties, and odor to the aromatherapy oils.
Oleoresins in Other Applications
Oleoresins have consistency, subtle fragrance, and wellness properties that make them a suitable component in cosmetics. Their water insolubility adds to its utility in skincare products, perfumes, and colognes. The food processing industry uses oleoresins widely for making marinades of meat items, sauces, soup powders, curry powders, sweets, and noodles.
The demand for ethnic cuisines drives the growth in the oleoresin market. Oleoresins-governed ethnic flavors in food formulations or recipes are becoming popular among consumers. This phenomenon leads to more use of oleoresins.
India in Global Oleoresin Market
It is an undeniable fact that India is the major contributor to the global spice market. It controls 60% of the global oleoresins market. Whole spices, powdered spices, spice oils, and oleoresins are in great demand due to their increasing usage in the food and fragrance industries. Health-conscious consumers prefer oleoresins for natural coloring, flavoring, and fragrance. Moreover, oleoresins also extend the shelf-life of the products as they are not susceptible to microbial contamination. They are heat-stable and easy to store. The food processors prefer to use their own marinades made from oleoresins rather than the marinades supplied by flavoring manufacturers.
Indian oleoresin suppliers have developed and improvised capabilities to produce oleoresins commercially for international users over the years. The government has also initiated export-promoting measures to pave the way for oleoresin market growth. Organic retail chains in cosmetics and fragrances, perfume makers, seasoning companies, pickle and mayonnaise manufacturers, meat processors, and spice blenders/traders are the major oleoresin customers.
The reach of oleoresins has extended beyond North America, West Europe, Japan, and Korea to many emerging markets such as South America, East Europe, and various Asian countries. For some users, the concept of oleoresins. The oleoresin wholesalers in India are hopeful for the growth of the oleoresin market due to health-conscious buyers and increasing ethnic taste preference.