OLEORESINS
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Botanical Name: Myristica fragrans Houtton
Nutmeg is the seed of the tree belonging to the family of Myristicaceae. Nutmeg Oleoresin is naturally obtained by the solvent extraction of ripened seeds of Myristica fragrans Houtton.The product has the characteristic aroma of nutmeg, with a pleasant, warm taste. It is a semi-solid, waxy resin with colours ranging from off white to light orange.
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VOC %(ml/100g): Volatile Oil Content
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.
Bakery
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Meat/Poultry/Seafood
Sauces
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How is Nutmeg Oleoresin obtained?
From the Myristicaceae family, Nutmeg trees are known for two spices – Nutmeg and Mace. Nutmeg is known for its characteristic aroma and is used extensively in flavouring applications. Nutmeg oleoresin is obtained by the solvent extraction of the ripened seeds of myristica fragrans houtton.
What are the colour, flavour and aroma characteristics of nutmeg oleoresin?
A semi-solid, waxy resin, nutmeg oleoresin usually ranges from off white to light orange in colour. It has the characteristic of spicy and slightly woody fragrance of nutmeg with a warm pleasant taste.
What is nutmeg oleoresin mainly used for?
Nutmeg oleoresin is primarily used in flavouring applications. Some of the key categories that nutmeg extracts are used in, include sauces, baked products, meat, poultry, seafood and seasonings.
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