Resinoids
and Oleoresins
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Natural Aromatic Product
Resinoid Mousse De Pin 100% Soluble
Obtained from species lichens ( Evernia furfuraces ) by extraction
Composition:
Evernic acid, everninic acid, usnic acid, ethyl ester of everninic acid.
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Resinoid Elecampane
Obtained from the roots of white elecampane ( Inula helenium L. ) by extraction.
Use:
In perfume and soap compositions.
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Oleoresin Black Pepper
Ontained from the dry fruit of black pepper ( Pipper nigrum ).
Use:
As a substitute for the black pepper in food industry products such as tinned vegetables,
meat and fish, sausages, sauces, etc.
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Oleoresin Paprika
Obtained from ground paprika by extraction with hexane.
Use:
In tinned vegetables meat and fish; in sausages and sauces; as a dye, flavour in doses up
to 500 mg/kg.
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Oleoresin Capsicum
Obtained from ground capsicum by extraction with alcohol.
Use:
As a spice in tinned fish, vegetables, meat, ketchup, etc. At a capsaicin content of 8%
the recommended doses are: 21g of the product replace 1 kg. of hot pepper in tinned fish;
45g of the product replace 1kg of hot pepper in other tins.
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