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Black Pepper Oleoresin 18Per VOC

Black Pepper Oleoresin 18Per  VOC
Product Code : VRISOLOS0015003
Botanical Name Piper nigrum
Country of Origin India
Solubility soluble in water, insoluble in oil
Specific Gravity 0.853 – 0.880 @ 25 Deg. C
Optical Rotation -1.0 – -26 @ 20°C
Refrective Index 1.478 – 1.488 @ 25 Deg. C
PlantPart Leaves
Bland With Bergamot, Geranium, Lavender, Marjoram
CAS No 84929-41-9
Flash Point 215°F
Extraction Method Solvent Extraction

Description

Black pepper oleoresin 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.

History

The origin is basically India. Black Pepper is found mostly is southwest India but other countries known for its cultivation are Malaysia, China and Indonesia. The plant grows up to 16 feet in height and has heart-shaped small leaves and requires extreme care. It has white flowers which blossom into small, round fruits.

Color & Aroma

Color : It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper,

Aroma : Its aroma is strong, sharp and spicy. It resembles clove oil.

Constituents

a-thujone (0.22 - 3.59%) - (terpenes), a-pinene (1.11 - 16.20%), camphene (0.23 - 1.44%), sabinene (0.14 - 13.78%, b-pinene (4.92 - 14-33%), a-phellandrene (0.46 - 27.37%, myrcene (1.66 - 2.53), limonene (16.41 - 24.36%), caryophyllene (9.39.- 30.94%) - (sesquiterpenes), B-farnesene (0.03- 3.26%), B-bisabolene (0.09 - 5.18%), linalool (0.04 - 0.25%) and terpinen-4-ol (0.01- 0.18%).

Uses

Black pepper oleoresin is used as a food condiment, preservative and also has various medicinal uses.

$ 645.00  

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