Industry Overview
Oleoresins are concentrated flavouring compounds obtained primarily through solvent extraction of ground spices. They contain volatile and non-volatile constituents that contribute to the characteristic aroma, flavour, pungency, and, in products such as paprika and turmeric oleoresins, colour of spices. Compared with raw spices, oleoresins offer advantages including microbiological stability, consistent flavour and pungency, and convenient storage and transportation. They are widely used in beverages, soups, curry powders, confectionery, noodles, canned meats, sauces, poultry products, and other food applications.
Oleoresins have established domestic and export markets, and their use supports value addition compared with the export of raw spices. Depending on the raw material and process, extraction may involve steam distillation followed by solvent extraction, or supercritical fluid extraction using CO2. Common extraction solvents include ethyl acetate, alcohols, acetone, and hexane. The appropriate solvent, pressure, temperature, and extraction duration depend on the raw material and desired product characteristics.
Oleoresins differ from essential oils because they retain a greater proportion of non-volatile constituents. They combine volatile and non-volatile components to provide a more complete flavour profile, and their lipophilic nature allows them to dissolve in fats, oils, and lipids. Essential oils, meanwhile, are volatile plant-derived products used in flavouring, perfumery, cosmetics, and therapeutic applications. The report also identifies quality requirements, international trade classification, processing methods, equipment, suppliers, and applications associated with oleoresins and essential oils.
Cost Estimation
| Particular | Value |
|---|---|
| Plant Capacity | 100.00 Kg/Day |
| Land & Building (6000 sq.mt.) | Rs. 2.85 Cr |
| Plant & Machinery | Rs. 6.51 Cr |
| Working Capital for 2 Months | Rs. 2.90 Cr |
| Total Capital Investment | Rs.12.63 Cr |
| Rate of Return | 38% |
| Break Even Point | 48% |
Content Index
- INTRODUCTION
- TYPES:
- EXAMPLES OF MAJOR OLEORESINS:
- ESSENTIAL OILS
- CLASSIFICATION
- PROPERTIES
- COMPOSITION
- ESSENTIAL OIL PLANT & HERBS
- REQUIREMENT OF OLEORESIN MUST COMPLY WITH TO BE ALLOWEIN EUROPEAN MARKET
- MARKET POSITION OF OLEORESIN
- MAJOR PLAYERS
- MARKET POSITION AND DEMAND OF OLEORESIN IN EUROPE
- IN THE FOOD SECTOR, THE MOST POPULAR OLEORESINS INCLUDE:
- USES AND APPLICATION OF OLEORESIN
- USAGES OF OLEORESINS
- PROCESSED MEATS
- FISH AND VEGETABLES
- SOUPS, SAUCES, CHUTENYS AND DRESSINGS
- CHEESES AND DAIRY PRODUCTS
- BAKED GOODS
- CONFECTIONERY
- SNACKS
- BEVERAGES
- COSMETICS
- PERFUMES
- HYGIENE PRODUCTS
- AEROSOLS
- PHARMACEUTICALS
- SPICE OLEORESIN
- SOME COMMON USES:
- GLOBAL MARKET POSITION OF ESSENTIAL OIL
- INDIAN MARKET SHARE OF ESSENTIAL OIL
- PRESENT MANUFACTURERS/SUPPLIERS/EXPORTERS OF ESSENTIAL OILS AND OLEORESINS
- TYPES OF TURMERIC
- DRIED RHIZOME
- TURMERIC POWDER
- CHEMICAL COMPOSITION OF TURMERIC
- BIOLOGICAL ACTIVITY OF TURMERIC AND ITS COMPOUNDS
- USES AND APPLICATION OF GARLIC OIL
- GARLIC OIL:
- GARLIC OIL FINDS ITS USES IN THE FOLLOWING AREAS:-
- BENEFICIAL EFFECT OF GINGER OIL
- PICTURE OF FRESH GINGER ROOTS
- PROPERTIES OF GINGER OIL
- THERAPEUTIC PROPERTIES
- BENEFITS OF CO2 EXTRACTION
- STEPS IN OLEORESIN EXTRACTION
- THE MAIN STEPS INVOLVED IN THE OLEORESIN PROCESS ARE:
- SPICE YIELD OF OLEORESIN (%) PRINCIPAL CONSTITUENT IN OLEORESIN
- SCFE IN EXTRACTION ESSENTIAL OIL AND OLEORESIN
- METHOD OF EXTRACTION OLEORESIN USING CHILLI
- METHODS OF OLEORESIN EXTRACTION
- SOLVENT EXTRACTION PROCESS
- SUPERCRITICAL FLUID EXTRACTION PROCESS
- STEAM DISTILLATION PROCESS
- METHOD OF EXTRACTION ESSENTIAL OIL
- ADVANTAGE OF SCF CO2 METHOD
- B.I.S. SPECIFICATION
- THE FOLLOWING SPECIFICATIONS ARE AVAILABLE.
- CARBONDIOXIDE /CO2 EXTRACTION METHOD
- SOLVENTS OF SUPERCRITICAL FLUID EXTRACTION
- DETAILS OF SUPERCRITICL FLUID EXTRACTION
- FIGURE SCHEMATIC DIAGRAM OF SFE APPARATUS
- PUMPS
- PRESSURE VESSELS
- PRESSURE MAINTENANCE
- COLLECTION
- HEATING AND COOLING
- PERCENT EXTRACTION USING SUPERCRITICAL FLUID EXTRACTION
- PROCESS FLOW DIAGRAM
- MANUFACTURING PROCESS FOR EXTRACTION OF ESSENTIAL OILS FROM FLOWERS, HERBS, SPICES BY SUPER CRITICAL FLUID (CARBON DIOXIDE)
- A. EXTRACTION OF ESSENTIAL OIL FROM FLOWERS:-
- FROM FLOWERS:-
- B. FROM HERBS:-
- 1. CLEANING:-
- 2. WASHING:-
- 3. DRYING:-
- 4. DISINTEGRATION INTO SMALL CHIP:-
- C. FROM SPICES:-
- 1. CLEANING:-
- 2. DRYING:-
- 3. CUTTING INTO PIECES:-
- SUPPLIERS OF PLANT AND MACHINERIES
- COMPLETE PLANT AND MACHINERIES SUPPLIERS
- OTHER EQUIPMENT SUPPLIERS
- SUPPLIERS OF ROTARY WASHER
- SUPPLIERS OF PULVERIZERS
- SUPPLIERS OF STRAINERS
- SUPPLIERS OF STORAGE VESSEL
- SUPPLIERS OF WEIGHING MACHINE
- SUPPLIERS OF MATERIAL HANDLING EQUIPMENTS
- SUPPLIERS OF POLLUTION CONTROL EQUIPMENTS
- SUPPLIERS OF D.G. SETS
- SUPPLIERS OF RAW MATERIALS
- SUPPLIERS OF GLASS BOTTLES
- SUPPLIERS OF PLANT AND MACHINERIES (GLOBAL)
Appendix
- APPENDIX – A:
- 01. PLANT ECONOMICS
- 02. LAND & BUILDING
- 03. PLANT AND MACHINERY
- 04. OTHER FIXED ASSESTS
- 05. FIXED CAPITAL
- 06. RAW MATERIAL
- 07. SALARY AND WAGES
- 08. UTILITIES AND OVERHEADS
- 09. TOTAL WORKING CAPITAL
- 10. TOTAL CAPITAL INVESTMENT
- 11. COST OF PRODUCTION
- 12. TURN OVER/ANNUM
- 13. BREAK EVEN POINT
- 14. RESOURCES FOR FINANCE
- 15. INSTALMENT PAYABLE IN 5 YEARS
- 16. DEPRECIATION CHART FOR 5 YEARS
- 17. PROFIT ANALYSIS FOR 5 YEARS
- 18. PROJECTED BALANCE SHEET FOR (5 YEARS)
Frequently Asked Questions
Oleoresins are concentrated extracts of spices and herbs that contain both volatile and non-volatile flavour components.
They are commonly produced from fruits, seeds, rhizomes, and roots and provide characteristics such as aroma, flavour, pungency, and, in some cases, colour. Oleoresins are used in food and flavour applications including beverages, soups, sauces, meat products, confectionery, noodles, and convenience foods. Their microbiological advantages, consistent flavour, and ease of storage and transportation make them useful alternatives to handling whole or ground spices in many manufacturing applications.
Oleoresins contain both volatile and non-volatile constituents, whereas essential oils are primarily volatile plant-derived products.
The non-volatile fraction gives oleoresins a more complete flavour profile and can include characteristic compounds such as piperine in pepper oleoresin. Oleoresins are also lipophilic, meaning they dissolve in fats, oils, and lipids. Essential oils are volatile and evaporate more readily. Both product types have important applications, but their composition and physical properties make them suitable for different formulation and processing requirements.
Spice oleoresins can be extracted using solvent extraction, steam distillation combined with extraction, or supercritical fluid extraction.
The selected process depends on the raw material and the desired product characteristics. Solvent extraction may use ethyl acetate, alcohols, acetone, or hexane, followed by removal of the solvent. Supercritical fluid extraction commonly uses CO2 and can provide different extraction characteristics. Process conditions such as pressure, temperature, solvent selection, and extraction duration must be controlled according to the raw material and product requirements.
Oleoresins can be produced from different plant sources and plant parts, including fruits, seeds, rhizomes, and roots.
Examples identified in the report include paprika from fruit, black pepper from seeds, and turmeric and ginger from rhizomes. Other reported types include ajowan, capsicum, cardamom, cassia, celery, cinnamon, clove, coriander, cumin, fennel, galangal, mace, nutmeg, parsley seed, turmeric, white pepper, and other spice-derived oleoresins. Raw material selection directly influences the composition and characteristics of the resulting extract.
Oleoresins are widely used to deliver spice flavour, pungency, and in some cases colour to manufactured products.
The report identifies applications across beverages, soup powders, curry powders, confectionery, noodles, canned meats, sauces, poultry products, meat preparations, marinades, gourmet foods, and convenience products. The report also lists uses in processed meats, fish and vegetables, dairy products, baked goods, snacks, cosmetics, perfumes, hygiene products, aerosols, and pharmaceuticals. Their concentrated and consistent nature can simplify formulation compared with the use of whole or ground spices.
Supercritical CO2 extraction can improve extraction performance and produce oleoresins with different product characteristics.
The report identifies supercritical fluid extraction as an increasingly used extraction method for essential oils and oleoresins. Carbon dioxide is used under controlled conditions to extract target constituents from plant materials. The method can offer processing advantages, but the report also notes that it is expensive. Pressure, temperature, equipment design, and raw material properties are important considerations when evaluating this technology for an industrial extraction plant.
The raw material, extraction method, solvent, pressure, temperature, and extraction duration are key factors influencing oleoresin production.
Raw materials may require cleaning, drying, cutting, disintegration, or other preparation before extraction. In solvent extraction, the solvent must be selected according to the constituents being recovered, while supercritical fluid extraction requires appropriate pressure and temperature control. After extraction, solvent removal or separation and subsequent blending and homogenisation may be required to obtain a consistent oleoresin with the desired flavour and composition.
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