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Mace Oleoresin

Botanical Name: Myristica fragrans Houtton 

Mace is the lacy reddish covering or aril of the nutmeg seed. Nutmeg belongs to the family of Myristicaceae. Mace Oleoresin is obtained by solvent extraction of arils or skin covering the shell of nutmeg viz. Myristica fragrans Houtt. The product has the characteristic delicate aroma of mace, with a warm taste. It is a reddish-yellow, free-flowing, homogeneous liquid.

Spec RangeFormatSolubility
VOC:15-61 %LiquidWater / Oil Soluble

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VOC %(ml/100g): Volatile Oil Content

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 Mace oleoresin obtained?

Mace oleoresin is obtained by the solvent extraction of arils or skin covering the shell of nutmeg viz. Myristica fragrans Houtt.

What is the flavour, colour, and aroma of Mace oleoresin?

Mace oleoresin has the characteristic delicate aroma of mace with a warm taste. Mace extract is a reddish yellow free flowing, homogeneous liquid.

What are the common uses of Mace extract?

Mace extract is popularly used in flavours, sauces, seasoning, seafood, meat, poultry etc.

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