Pepper Oleoresins are obtained by supercritical fluid extraction (Co2 ) of long peppercorns. These oleoresins are free from solvent, pesticide residues; heavy metal traces and therefore are ideal for high quality pharmaceutical, cosmetic, cosmoceutical, nutraceutical formulations and food products. The pepper oleo resins contains Alkaloids, Piperine (4-10 percent) and Chavicine, which contributes for its pungent taste.
Black pepper, Pepper
Volatile Oil content v/w: 20 ml/100gm Piperine content: 40% Residual Solvent (By gas chromotography): Less than 10 ppm
Pepper can be used in tonic and is also used as a flavor ingredient in food products. In meat products it is used for curing and preserving.