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Black Pepper Oleoresin piperine 40 percent Buy Online piperine Black pepper Oleoresin Piper Nigrum
Piper nigrum Linn or Black peppercorns is produced through steam distillation to get the aromatic, odorous constituent of the spice i.e., the volatile oil. Whilst the pungent, non volatile principles for which the pepper is so highly esteemed as a condiment is present in its oleoresin, which is obtained by the extraction of berries with volatile solvents and concentrating to remove the solvent. The crushed black pepper generally yields 1 to 2.5 percent of volatile oil which contains mainly Terpenes, Sesquitenpenes and Oxygenated compounds, and is used for flavouring and perfumery. The oleoresin of pepper contains Alkaloids, Piperine (4-10 percent) and Chavicine, which contributes for its pungent taste.

Botanical Name : Piper nigrum

Family Name : Piperaceae

Name in some International Languages : Spanish-Pimienta,Arabic-Filfil Aswad,Chinese-Hu- Chiao

Flavour Characteristics : Highly aromatic and hot

Usage Profile : Foods, Preservatives and Medicines

Commercial part : Fruit

Harvesting Season : December to March

Oleoresin black Pepper

Specifications

Description : Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae.

Manufacturing Process : It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature.

Physical Appearance : It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.

Spice Equivalent : About 5-10 kgs of Oleoresin replaces 100 Kgs of dried black Pepper

Technical Specifications

Residual Solvent (By gas chromotography) : Less than 10 ppm

Volatile Oil content v/w : 20 ml/100gm

Piperine content : 40%

Microbiology : Free from Microbial contaminants.

Botanical Nomenclature: Thymus vu

Preparation: Solubilization of the concrete in ethanol

Appearance and odour: Dark-brown

Odour: Characteristic of Grey Thyme

Storage: In tight full container in a cool, dark and dry place.

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black-pepper-oleoresin
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100ml /3.4 Oz
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Piper nigrum Linn or Black peppercorns is produced through steam distillation to get the aromatic, odorous constituent of the spice i.e., the volatile oil. Whilst the pungent, non volatile principles for which the pepper is so highly esteemed as a condiment is present in its oleoresin, which is obtained by the extraction of berries with volatile solvents and concentrating to remove the solvent. The crushed black pepper generally yields 1 to 2.5 percent of volatile oil which contains mainly Terpenes, Sesquitenpenes and Oxygenated compounds, and is used for flavouring and perfumery. The oleoresin of pepper contains Alkaloids, Piperine (4-10 percent) and Chavicine, which contributes for its pungent taste.,,Botanical Name : Piper nigrum,,Family Name : Piperaceae,,Name in some International Languages : Spanish-Pimienta,Arabic-Filfil Aswad,Chinese-Hu- Chiao,,Flavour Characteristics : Highly aromatic and hot,,Usage Profile : Foods, Preservatives and Medicines,,Commercial part : Fruit,,Harvesting Season : December to March,,Oleoresin black Pepper,,<b>Specifications</b>,,Description : Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae.,,Manufacturing Process : It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature.,,Physical Appearance : It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.,,Spice Equivalent : About 5-10 kgs of Oleoresin replaces 100 Kgs of dried black Pepper,,Technical Specifications,,Residual Solvent (By gas chromotography) : Less than 10 ppm,,Volatile Oil content v/w : 20 ml/100gm,,Piperine content : 40%,,Microbiology : Free from Microbial contaminants.,,Botanical Nomenclature: Thymus vu,,Preparation: Solubilization of the concrete in ethanol,,Appearance and odour: Dark-brown,,Odour: Characteristic of Grey Thyme,,Storage: In tight full container in a cool, dark and dry place.
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