Black pepper is the most popular spice consumed throughout
the world and is known as the King of Spices.
The oleoresin of black pepper is
normally produced by extracting the pepper with organic solvents such as
hexane. These techniques can thermally degrade components and produce extracts
with residual solvent contamination.
Carbon dioxide, a natural solvent, can be
used to naturally extract and fractionate pepper oleoresins without any toxic
residues. In fact, supercritical carbon dioxide can separate the piperine (pungent fraction) from the essential
oil (flavor fraction). The fractions can then be combined to any desired
pungency/flavor composition required for specific products.
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