Black Pepper Decolourised

Botanical Name: Piper nigrum L 

Black Pepper Oleoresin Decolourised is obtained by the solvent extraction of ground-dried berries of Piper nigrum L. During extraction, black pepper undergoes a decolourisation process. The final product is a viscous liquid that ranges from yellowish brown to greenish brown in colour. Black Pepper Oleoresin Decolourised has the characteristic aroma of black pepper, with an underlying pungency. The flavour is slightly warm and pleasant initially, followed by a pungent, biting sensation.

Spec RangeFormatSolubility
PIP: 10-50%, VOC:05-25 %LiquidOil Dispersible

Further customisations are possible.

VOC %(ml/100g): Volatile Oil Content
PIP: Piperine 

Our Process

SOLVENT EXTRACTION

The method of solvent extraction uses a separation solvent, which is generally non-volatile has a high boiling point and is miscible with the mixture, but doesn’t form an isotropic mixture as a medium to extract essential active elements from spices.

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Applications

Condiments

Flavours

Meat/Poultry/Seafood

Sauces

Seasonings

FREQUENTLY ASKED QUESTIONS

How is Black Pepper Decolourised Oleoresin obtained?

Black Pepper Decolorised Oleoresin is obtained by solvent extraction of ground-dried berries of Piper nigrum L. While extracting black pepper goes through a decolourisation process.

What is the flavour, colour and aroma of Black Pepper Decolourised Oleoresin?

Black Pepper decolourised extract has the typical flavour of black pepper with an underlying pungency and a warm biting sensation. Black pepper decolourised oleoresin has a shade that ranges from yellowish-brown to greenish-brown.

What are the common uses of Black Pepper Decolorised Oleoresin?

Black pepper Decolourised extract is widely used in flavour applications across various segments in food industry. Used widely in condiments, seasoning, sauces, processed foods - meat/poultry/seafood.

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