Oleoresins
Organic, Conventional and Natural Flavours from Sri Lanka
Oleoresins are mixtures of volatile & non-volatiles of botanicals., in which can be extracted from spices available in Sri Lanka namely, Black Pepper, Cardamom, Nutmeg, Ginger, Cloves, Garcenia, Lemongrass, and Cinnamon. Food and beverage industry is the one who uses oleoresins as an enhancer for its various types of food preparations.
In order to resemble the spice quality among the oleoresins, the method that organization specializes in is the solvent extraction process which abstracts all the volatile and non-volatile components of spices where Hexane Acetone, Ethyl acetate and ethanol are used as abstracted agents with the sophisticated machinery available in factory premises by keeping the initial aroma and pungency of the raw spices. The prime attribute to succeed in the business of oleoresins is to keep the residual solvent percentage within the range of standard parameters available in a recorded format throughout the world.
- Black Pepper Oleoresins
- Cinnamon Oleoresins
- Cardamom Oleoresins
- Capsicum Oleoresins
- Clove Bud Oleoresins
- Coriander Oleoresins
- Cumin Oleoresins
- Caraway Oleoresins
- Fenugreek Oleoresins
- Fennel Oleoresins
- Garlic Oleoresins
- Ginger Oleoresins
- Mace Oleoresins
- Marjoram Oleoresins
- Nutmeg Oleoresins
- Onion Oleoresins
- Origanum Oleoresins
- Paprika Oleoresins
- Pimiento Oleoresins
- Parsley Oleoresins
- Tamarind Oleoresins
- Turmeric Oleoresins
