Mace Oleoresin

Product Name: Mace Oleoresin

Botanical Name: Myristica fragrans (Nutmeg plant)

Appearance: Physical Form: Viscous liquid

Color: Pale yellow to dark reddish-brown, depending on the quality and extraction method

Odor: Strong, spicy, aromatic, warm, and slightly sweet, characteristic of mace

Taste: Warm, spicy, and slightly bitter

Physical & Chemical Properties:

• Specific Gravity (at 25°C): 0.970 – 1.050
• Refractive Index (at 20°C): 1.490 – 1.515
• Flashpoint: 85–105°C
• Acid Value: ≤ 1.0 mg KOH/g
• Moisture Content: ≤ 5%

Extraction Method:

• Extraction Process: Solvent extraction (ethanol, hexane) or supercritical CO2 extraction
• Source Material: Mace (the aril surrounding the nutmeg seed)
• Yield: The yield varies based on the type of extraction method and quality of the mace used.

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 & Beverage Industry:

• Used as a flavoring agent in desserts, sauces, beverages, baked goods, and spice mixes.
• Commonly added to spice blends and seasonings for its warm, aromatic flavor.

Cosmetics & Toiletries:

• Incorporated into perfumes, soaps, lotions, and other personal care products due to its warm and exotic fragrance.

Pharmaceuticals:

• Utilized in formulations for its anti-inflammatory, antioxidant, and digestive benefits.

Aromatherapy:

• Used in diffuser oils and essential oil blends to promote relaxation and relieve stress.

Perfumery:

• Key component in oriental and spicy fragrance compositions.