Black Pepper Oleoresin
Black Pepper Oleoresin is a solvent extract of the dried unripe fruits of Piper nigrum, the most widely traded spice in the world.
It captures both the pungent principle of the spice (the alkaloid piperine) and the volatile essential-oil fraction that carries the aroma. The two travel together in the oleoresin, which is why it can stand in for ground pepper in flavour systems without losing either bite or top note.
We source bulk Black Pepper Oleoresin from top China manufacturers for our partners, working with several of them. The manufacturers are in Shandong and Hebei. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Packaging
- 25 kg galvanised drum, nitrogen blanketed
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
| Item | Specification |
|---|---|
| Appearance | Dark greenish-brown viscous liquid |
| Odour | Characteristic warm, woody and pungent black pepper |
| Piperine (HPLC) | 40.0 - 50.0% |
| Volatile Oil (Clevenger) | 15 - 25 mL/100 g |
| Specific Gravity (25/25 °C) | 0.960 - 1.050 |
| Refractive Index (20 °C) | 1.4900 - 1.5300 |
| Moisture | ≤ 2.0% |
| Residual Solvent (Ethanol) | ≤ 25 mg/kg |
| Solubility | Dispersible in vegetable oil, soluble in ethanol |
| Heavy Metals (as Pb) | ≤ 10 mg/kg |
| Lead (Pb) | ≤ 2 mg/kg |
| Arsenic (as As) | ≤ 1 mg/kg |
| Total Plate Count | ≤ 1,000 cfu/g |
| Yeast and Mould | ≤ 100 cfu/g |
| Salmonella | Negative/25g |
Common Markets Grades
Black Pepper Oleoresin is graded on two specifications: piperine content for pungency and volatile-oil content for aroma.
Standard food-grade material carries 40 to 50 percent piperine by HPLC and 15 to 25 percent volatile oil by Clevenger.
Higher-piperine concentrates at 50 to 60 percent are produced for sausage and processed-meat use where bite is the priority and a portion of the aroma can come from a separate pepper essential oil.
Decolorised grades exist where the dark oleoresin colour would mark a defect in light-coloured sauces, marinades, or dairy applications.
White pepper oleoresin, derived from P. nigrum fruits with the outer mesocarp removed, is a parallel product with a cleaner, less green aroma profile.
Applications
- Sausage, salami, pepperoni, and processed-meat seasonings
- Steak sauces, peppercorn sauces, and au poivre formulations
- Snack seasonings for kettle chips, popcorn, and salted crackers
- Marinades, brines, and rubs for poultry, beef, and pork
- Soups, broths, and bouillon cubes
- Cheese flavouring for pepper jack, cracked-pepper cheddar, and Boursin-style cheeses
- Ready meals, frozen entrees, and retort pouches
- Salad dressings, mayonnaises, and creamy condiments
- Compound flavour systems where a clean pungent backbone is needed
- Functional supplements positioning on piperine as a bioavailability enhancer
China Manufacturers of Black Pepper Oleoresin
Top Black Pepper Oleoresin manufacturers in China.
Chenguang Biotech Group Co., Ltd.12 ingredients in the directory
Shandong Zhengxin Food Co., Ltd.4 ingredients in the directory- Synthite (Dezhou) Biotech Co., Ltd.4 ingredients in the directory
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
How We Help Source Black Pepper Oleoresin
Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Black Pepper Oleoresin out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Black Pepper Oleoresin together with other ingredients such as Capsicum Oleoresin, Ethyl Maltol and White Pepper into one 20' FCL. If your quantity is small, we can also ship LCL.
Regulatory Status
Black Pepper Oleoresin is treated as a natural flavouring preparation in most regulated markets.
In the European Union it falls under Regulation (EC) No 1334/2008 on flavourings. Piper nigrum is not listed in Annex III among the restricted substances.
The U.S. Food and Drug Administration lists black pepper and its essential oil and oleoresin under 21 CFR 182.10 and 182.20 as generally recognized as safe (GRAS).
JECFA has reviewed piperine as a flavouring substance and concluded it does not present a safety concern at current intake levels.
Residual solvent limits follow the relevant food-extraction-solvent rules in each market, including Directive 2009/32/EC in the European Union.
Manufacturing Process
The starting material is sun-dried black peppercorns, typically from India (Malabar and Tellicherry), Vietnam, Indonesia (Lampung), Brazil, or Sri Lanka.
The peppercorns are cleaned, cracked, and ground, then extracted with food-grade ethanol, acetone, or hexane. Some plants run a steam distillation first to capture the volatile pepper oil cleanly, then re-blend it with the solvent-extracted residue to make the finished oleoresin.
The miscella is filtered and the solvent is stripped under vacuum. Piperine is heat-stable, so the limiting variable is the volatile-oil fraction; modern plants therefore use short-path or falling-film evaporators to keep the top notes intact.
The crude oleoresin is standardised on piperine and volatile-oil content by blending and, where required, by topping up with recovered pepper essential oil to hit the aroma target.
