OLEORESINS
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Botanical Name: Brassica SP
Mustard belongs to the family of Brassicaceae. Mustard seeds are used while cooking, especially in condiments. Mustard Oleoresin is obtained by steam distillation/extraction of crushed seeds of Brassica SP. The product has a pungent odour and is lachrymatory. It is a pale yellow liquid.
Further customisations are possible.
AITC: Allyl Iso Thio Cyanate
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.
Sauces
Seasonings
Black Pepper Decolourised
Black Pepper Oleoresin
Capsicum Oleoresin
Capsicum Oleoresin Decolourised
Cardamom Oleoresin
Celery Oleoresin
Cassia Oleoresin
Clove Oleoresin
Coriander Oleoresin
Cumin Oleoresin
Curcumin 95%
Dill Oleoresin
Fenugreek Oleoresin
Garlic Oleoresin
Ginger Oleoresin
Mace Oleoresin
Mustard Oleoresin
Nutmeg Oleoresin
Paprika Oleoresin
Paprika Oleoresin Deodourised
Piperine Powder Oleoresin
Turmeric Oleoresin
Turmeric Oleoresin Deodourised
White Pepper Oleoresin
How is Mustard oleoresin obtained?
Mustard oleoresin is obtained by the steam distillation/extraction of crushed seeds of Brassica SP.
What is the flavour, colour, and aroma of Mustard oleoresin?
Mustard oleoresin is a pale yellow coloured liquid that has pungent odour and is lachrymatory.
What are the common uses of Mustard extract?
Mustard extract is popularly used in sauces seasonings and various other flavour applications.
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