Green Pepper Oleoresin
Green Pepper Oleoresin is the concentrated extract obtained by solvent extraction of the immature berries of Piper nigrum. It combines the non volatile pungent fraction, principally the alkaloid piperine together with smaller amounts of piperettine and related amides, with the volatile oil fraction that carries the fresh green aroma of the unripe berry. That aroma fraction is dominated by monoterpenes and sesquiterpenes including beta caryophyllene, limonene and sabinene, along with the methoxypyrazines that give the vegetal character absent from black pepper oleoresin.
It is a dark green to green brown viscous liquid, oil soluble and only dispersible in water once emulsified or plated onto a carrier. One kilogram of oleoresin replaces roughly twenty to thirty kilograms of ground berry in pungency terms, so it is dosed at 0.1 to 0.5 percent of a finished seasoning rather than of a finished food. Piperine is heat stable and survives cooking and retort, while the volatile fraction is lost on open heating, and the oleoresin darkens on prolonged exposure to light and air.
We source bulk Green Pepper Oleoresin from top China manufacturers for our partners. The manufacturer is in Henan. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Dark green to green brown viscous liquid |
| Odour and Taste | Characteristic green peppercorn, pungent and herbaceous |
| Solubility | Soluble in ethanol and edible oils, dispersible in water with emulsifier |
| Piperine Content | Not less than 20.0 percent |
| Volatile Oil Content | Not less than 15.0 ml per 100 g |
| Relative Density at 25 degrees Celsius | 0.960 to 1.060 |
| Refractive Index at 20 degrees Celsius | 1.490 to 1.530 |
| Moisture | Not more than 1.0 percent |
| Residual Solvent | Not more than 30 mg per kg |
| Lead | Not more than 2.0 mg per kg |
| Arsenic | Not more than 1.0 mg per kg |
| Total Plate Count | Not more than 1000 cfu per gram |
| Yeast and Mould | Not more than 50 cfu per gram |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades are quoted on two independent figures. Piperine content sets the pungency and typically runs between 15 and 40 percent depending on the extraction and on any subsequent standardisation. Volatile oil content sets the aroma strength and typically runs between 15 and 25 percent. A buyer using the oleoresin for heat specifies the first, and one using it for aroma specifies the second.
The second axis is delivery form. Neat oleoresin is the base article. Dispersed grades are diluted with a vegetable oil or polysorbate system to a fixed strength so that the material can be pumped and dosed, since the neat resin is too viscous for most plants. Plated grades are absorbed onto salt, dextrose or silica for dry blending into seasonings, and encapsulated grades are spray dried or spray chilled where the flavour must survive a thermal step. Supercritical carbon dioxide extracted grades carry no solvent residue and retain a fresher top note than solvent extracted material.
Applications
- Snack seasoning dusts, where a plated grade distributes pungency evenly at low addition
- Cream and pepper sauce bases for ready meals, giving heat without visible specking
- Processed meat such as sausage, salami and cooked ham, where dosing is more consistent than with ground berry
- Retort soups and sauces, where the piperine fraction survives sterilisation intact
- Marinades and brines for poultry, injected as a dispersed grade
- Dressings and mayonnaise, where a clear system cannot tolerate visible spice particles
- Instant noodle seasoning oils and sachets
- Cheese and dairy spreads in pepper variants
- Pickle and preserved vegetable brines
- Seasoning blends for catering, replacing part of the milled spice load to control microbiology
China Manufacturers of Green Pepper Oleoresin
Top Green Pepper Oleoresin manufacturers in China.
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.
Regulatory Status
In the United States pepper oleoresin is among the essential oils, oleoresins and natural extractives that 21 CFR 182.20 lists as generally recognised as safe for their intended use as flavouring, and 21 CFR 182.10 covers the underlying spice. Labelling as a spice extractive or as natural flavour follows 21 CFR 101.22. Residual extraction solvent is limited by the applicable food additive rules for the solvent used, and dispersion aids such as polysorbate 80 carry their own clearances.
In the European Union the material is a flavouring preparation within the meaning of Regulation (EC) No 1334/2008, obtained from a food source by a physical process, and may be declared as a natural flavouring where it meets the conditions in that regulation. A separate directive governs the extraction solvents used in the production of foodstuffs and sets maximum residue levels by solvent. Contaminant limits for mycotoxins and pesticide residues apply to the raw spice. Codex has adopted a commodity standard for black, white and green pepper and general guidelines for the use of flavourings.
Manufacturing Process
The feedstock is dehydrated green peppercorn, cleaned to remove stalk, stone and light berries, then milled to a particle size that opens the cell structure without generating enough heat to strip the volatile fraction. Extraction runs by one of two routes. Solvent extraction percolates ethanol, acetone or a food grade hydrocarbon through the milled material in a battery of countercurrent extractors, and the miscella is concentrated and stripped of solvent in a falling film or wiped film evaporator under vacuum, with the residual solvent driven down under steam or nitrogen sparge. Supercritical carbon dioxide extraction instead contacts the milled berry with carbon dioxide at controlled pressure and temperature, dropping the pressure across a separator to precipitate the extract and recycling the gas.
The crude oleoresin is filtered to remove waxes and insoluble matter, then standardised on piperine and volatile oil content by blending against a reference sample, adding back distilled volatile oil where the extraction has stripped too much. Dispersed, plated and encapsulated grades are prepared from the standardised resin in a separate step. The product is filled under nitrogen into lined and light shielded drums.
