White Pepper Oleoresin

Botanical Name: Piper nigrum L 

White pepper consists of the seed of the pepper plant alone, with the darker-coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where red pepper berries that are fully ripe are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. White pepper is often used in cream sauces, Chinese and Thai cuisines and salads. White Pepper Oleoresin is obtained by solvent extraction of decorticated, ground dried berries of Piper nigrum L. The aroma of the product is characteristic of white pepper, with a distinct caustic note and an underlying pungency. Its flavour is initially slightly warm and pleasant, followed by a pungent, biting sensation.

Spec RangeFormatSolubility
PIP: 10-45%, VOC:05-20 %LiquidWater / Oil Soluble

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

Confectionery

Flavours

Meat/Poultry/Seafood

Sauces

Seasonings

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