Black Pepper Oleoresin

Name: Black Pepper Oleoresin

Botanical Name: Piper nigrum

Common Name: Pepper Oleoresin

Appearance: Dark brown to blackish-brown viscous liquid, clear to slightly turbid.

Odor: Characteristic, pungent, spicy, and slightly woody aroma typical of black pepper.

Flavor: Hot, pungent, sharp, with a warming sensation and earthy undertones.

Physical and Chemical Properties:

• Specific Gravity: 0.96 - 1.02 g/cm³
• Refractive Index: 1.475 - 1.485
• Viscosity: Medium to high, flows slowly at room temperature.
• Solubility: Soluble in oils, alcohol, and fats; insoluble in water.
• Moisture Content: ≤ 2%

Microbial Specifications:

• Total Plate Count (TPC): ≤ 1,000 cfu/g
• Yeast and Molds: ≤ 100 cfu/g
• Pathogens: Free from Salmonella, E. coli, and other harmful pathogens.

Heavy Metals:

• Lead (Pb): ≤ 1 mg/kg
• Arsenic (As): ≤ 1 mg/kg
• Cadmium (Cd): ≤ 0.5 mg/kg
• Mercury (Hg): ≤ 0.1 mg/kg

Extraction Method:

• Method: Typically extracted by solvent extraction (e.g., ethanol or hexane) or supercritical CO2 extraction.
• Solvent Removal: Any solvents used in the extraction process are removed to ensure the purity of the oleoresin.

Solubility: Soluble in ethanol, oils, and organic solvents; insoluble in water

Shelf Life: 1-2 years from the manufacturing date when stored in optimal conditions.

Applications:

• Food Industry: Used for flavoring sauces, soups, spice blends, snacks, seasonings, and marinades.
• Cosmetics and Personal Care: Added to soaps, lotions, and creams for its aromatic properties.
• Pharmaceuticals: Due to its capsaicin and piperine content, Black Pepper Oleoresin is used in topical analgesic formulations and supplements.