Industry Overview
Spice oleoresins are concentrated liquid extracts of spices produced through extraction with a non-aqueous solvent followed by solvent removal through evaporation. They retain the characteristic flavour, aroma, and properties of the original spice and contain both volatile and non-volatile constituents. Because they provide a complete, balanced, consistent, and standardised flavour profile, oleoresins can replace whole or ground spices without compromising flavour and aroma. They are generally used after dilution or dispersion to achieve the desired strength.
The principal products of a spice oleoresin plant include chilli, pepper, ginger, and turmeric oleoresins, while corresponding spice oils are important co-products used in the food and pharmaceutical industries. Spent spice meals generated after extraction may also be considered for animal feed formulations because they contain carbohydrate and cellulose. The report covers conventional and supercritical fluid extraction technologies, including supercritical CO2 extraction, raw materials, processing factors, product properties, applications, quality requirements, market potential, packaging, and plant and machinery considerations.
Cost Estimation
| Particular | Value |
|---|---|
| Plant Capacity | 28480 Ltr/Year |
| Land & Building | Rs. 1.57 Cr |
| Plant & Machinery | Rs. 3.02 Cr |
| Working Capital for 1 Month | Rs. 1.27 Cr |
| Total Capital Investment | Rs. 6.44 Cr |
| Rate of Return | 39% |
| Break Even Point | 46% |
Content Index
- INTRODUCTION
- WHY OLEORESINS?
- TECHNOLOGY
- ADVANTAGES & DISADVANTAGE OF OLEORESINS
- THE ADVANTAGES OF OLEORESINS
- ADVANTAGES & DISADVANTAGE
- ADVANTAGES OF SCFE
- ADVANTAGE OF CO2 AS A SOLVENT
- RAW MATERIALS
- BOTANICAL DESCRIPTION
- NUTRITIONAL VALUE OF CHILLI
- USES
- INDIAN NAME OF SPICES
- FOREIGN NAME OF SPICES
- INDIAN CHILLI VARIETIES
- DIFFERENT VARIETIES
- BIRDS EYE CHILLI (DHANI)
- BYADAGI (KADDI)
- ELLACHIPUR SANNAM-S4 TYPE
- GUNTUR SANNAM-S4 TYPE
- HINDPUR-S7
- JWALA
- KANTHARI-WHITE
- KASHMIR CHILLI
- MADHYA PRADESH G.T.SANNAM
- METHODS OF OLEORESIN EXTRACTION
- SOLVENT EXTRACTION PROCESS
- SUPERCRITICAL FLUID EXTRACTION PROCESS
- STEAM DISTILLATION PROCESS
- SCF MANUFACTURING PROCESS
- SAMPLE PREPARATION
- SUPERCRITICAL FLUID EXTRACTION (SFE)
- SCF TECHNOLOGY DEVEN SUPERCRITICALS PVT. LTD., INDIA
- SPECIAL FEATURES ON OUR SCFE SYSTEM
- PLC BASED CONTROL SYSTEM
- INSTRUMENTATION
- PROPERTIES OF SCF
- PHASE DIAGRAM
- COMPARISON OF SUPERCRITICAL CO2 FLUID EXTRACTION (SCFE) AND CHEMICAL EXTRACTION
- SFE ADVANTGE OVER OTHER PROCESS
- SUPERCRITICAL FLUID EXTRACTION TECHNOLOGY AND ITS APPLICATION IN FOOD INDUSTRY
- PRINCIPLE AND INFLUENCING FACTORS
- THE BASIC PRINCIPLE OF SUPERCRITICAL FLUID EXTRACTION
- FACTORS INFLUENCING SUPERCRITICAL FLUID EXTRACTION
- RAW MATERIALS
- SOLUBILITY (TEMPERATURE AND PRESSURE)
- APPLICATION STATUS AND PROGRESS
- PROPERTIES OF OLEORESIN
- PHYSICAL PROPERTIES TO BE CHECKED
- EFFECT OF PH STABILITY OF NATURAL OLEORESIN EXTRACTED BY SUPERCRITICAL CO2
- HEAT STABILITY OF OLEORESIN EXTRACTED BY SUPERCRITICAL CO2
- TEM OF OLEORESIN NANOPARTICLES EXTRACTED BY SUPERCRITICAL CO2
- TEM OF OLEORESIN NANOPARTICLES EXTRACTED BY SUPERCRITICAL CO2
- STANDARD CURVE OF OLEORESIN
- FT-IR ANALYSIS OF OLEORESIN
- PH STABILITY OF NATURAL OLEORESIN EXTRACTED BY SUPERCRITICAL CO2
- HEAT STABILITY OF OLEORESIN EXTRACTED BY SUPERCRITICAL CO2
- DSC OF NANO OLEORESIN
- VARIOUS OLEORESINS & THEIR APPLICATIONS
- SOLVENTS
- MARKET POTENTIAL
- SPICE OILS AND OLEORESINS MARKET SEGMENTATION
- INDIA DOMINATES GLOBAL MARKET FOR SPICE OLEORESIN AS DEMAND FOR NATURAL AGENTS’ SWELLS
- SEGMENTATION
- KEY PLAYERS
- REGIONAL MARKET SUMMARY
- GLOBAL OLEORESINS MARKET SHARE (%), BY REGION, 2017
- GLOBAL OLEORESINS MARKET, BY PRODUCT
- GLOBAL OLEORESINS MARKET, BY RAW MATERIAL
- GLOBAL OLEORESINS MARKET, BY APPLICATION
- GLOBAL OLEORESINS MARKET, BY REGION
- "RISING DEMAND FOR PACKAGED SPICES AND SEASONING IN RESTAURANTS"
- "PAPRIKA OLEORESIN HELD OVER ONE THIRD OF THE REVENUE SHARE IN 2015"
- "FLAVOR WAS THE LARGEST APPLICATION SEGMENT IN 2015"
- "EUROPE HELD OVER ONE-THIRD OF REVENUE SHARE IN 2015"
- "FEW COMPANIES HOLD A LARGE MARKET SHARE OF THE OVERALL OUTPUT"
- THE GLOBAL OLEORESIN MARKET IS CONCENTRATED IN NATURE WITH FEWER COMPANIES HOLDING A MAJOR SHARE IN THE INDUSTRY. THE GLOBAL INDUSTRY IS EXPECTED TO WITNESS AN INCREASE IN MERGERS, ACQUISITIONS AND STRATEGIC ALLIANCES OVER THE NEXT SEVEN YEARS.
- MAJOR COMPANIES INCLUDE UNIVERSAL OLEORESINS, UNGERER & COMPANY,
- PLANT LIPIDS, AKAY, SYNTHITE, AVT NATURAL PRODUCTS LTD, INDO WORLD, PAPRIKA OLEO’S, PARAS PERFUMERS, AMBE GROUP, ASIAN OLEORESIN COMPANY, CYMBIO PHARMA PVT LTD AND BIOPREX LABS.
- OLEORESIN MARKET KEY DEVELOPMENTS
- OLEORESIN MARKET MAJOR PLAYERS
- EUROPE AN INTERESTING MARKET FOR OLEORESINS
- EUROPEAN INDUSTRY INCREASINGLY USES FORMULAS WITH NATURAL INGREDIENTS
- ETHNIC FOODS ARE GAINING POPULARITY
- SALT REDUCTION PROVES TO BE A CHALLENGE
- REQUIREMENTS MUST OLEORESINS COMPLY WITH TO BE ALLOWED ON THE EUROPEAN MARKET
- QUALITY REQUIREMENTS
- COLOUR AND FLAVOR
- PURITY
- INDIA DOMINATES THE OLEORESIN MARKET
- BUYERS SHOW INTEREST IN NATURAL SUBSTITUTES
- NEED FOR PRODUCT DISTINCTION
- TWO MARKET SEGMENTS FOR OLEORESINS
- TARGET IMPORTERS
- EXPORTS TO FLAVOURING MANUFACTURERS
- END-MARKET PRICES FOR OLEORESINS
- VALUE ADDITION BY IMPORTERS
- PRICE DEVELOPMENTS FOR SELECTED OLEORESINS, FOURTH QUARTER 2017
- LABELLING & PACKAGING REQUIREMENTS
- LABELLING
- YOUR LABELS MUST INCLUDE
- PACKAGING
- PLANT & MACHINERY MANUFACTURER
- CHILLI SUPPLIERS
- RAW MATERIAL PHOTOGRAPHS
- PRODUCT PHOTOGRAPHS
- MACHINERY PHOTOGRAPHS
- PRESSURE REGULATING EQUIPMENT
- TRIPLEX PLUNGER PUMPS MAX. FLOW RATE OF 600 LTR/HR
- CO2 PRESSURE INCREASE FROM 50 BAR TO 300 BAR
- CO2 PASSED THROGH SUPER HEATER TO REACH A SUPER CRITICAL STATE
- FOOD GRADE STAINLESS STEEL 316/304
- SEPARATION OF UTILITY AREA AND CLEQN AREA EQUIPMENT
- SCADA SYSTEM WITH ABILITY ADD NEW RECIPES
- ACTIVE SYSTEM MONITORING FOR SAFETY AND RELIABILITY USING PRESSSURE GAUGES, PRESSURE TRANDUCERS
- ADVANCED INTEGRATED CONTROLS AND COMMUNICATION
- SPECIALLY DESIGNED HEAT EXCENGER TO OPTIMIZE DESIGN TEMPERATURE
- THE CO2 IN SUPER CRITICAL STATE PASSES THROUGH THE EXTYRACTOR AND CARRIES WIT IT THE ESSENTIAL OILS AND NATURAL EXTRACTS.
- THE CO2 IN THE SEPARATPOR AT LOWER PRESSURE TURNS IN TO A GAS AND THE EXTRACT IS SEPARATED DUE TO THE GAS LIQUID SEPARATION.
Appendix
- 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
Spice oleoresins are concentrated extracts that reproduce the characteristic flavour and aroma of the spices from which they are obtained. They contain both volatile and non-volatile constituents and can be used as concentrated alternatives to whole or ground spices. Their standardised nature allows manufacturers to control flavour and aroma more consistently. Oleoresins are commonly used in food applications and can also have applications in pharmaceutical products, depending on the specific extract and required specifications.
Chilli, pepper, ginger, and turmeric are among the principal spices identified for oleoresin production in the report. The choice of spice depends on the intended product, extraction technology, raw-material quality, and required active constituents. Different spices contain different proportions of essential oils and other extractable components, so processing conditions and product specifications can vary considerably from one oleoresin to another.
Common extraction approaches covered in the report include solvent extraction, supercritical fluid extraction, and steam distillation. Solvent extraction uses a suitable solvent to recover desired spice constituents, while supercritical fluid extraction uses a fluid under conditions where it exhibits supercritical properties. Steam distillation is particularly associated with recovering volatile essential oils. The appropriate process depends on the target constituents, product specifications, raw material, equipment configuration, and desired quality characteristics.
Supercritical CO2 extraction is an extraction process in which carbon dioxide is operated under temperature and pressure conditions that give it supercritical properties. The report describes CO2 being pressurised, heated to a supercritical state, passed through an extractor, and subsequently depressurised in a separator so the extract can be recovered. The technology is discussed in relation to spice oleoresins, essential oils, natural extracts, process control, pressure regulation, instrumentation, and separation of the extracted material.
The main products described in the report are chilli, pepper, ginger, and turmeric oleoresins, while corresponding spice oils are identified as co-products. Spice oils have applications in food and pharmaceutical industries. The extraction process can also generate spent spice meals. After oleoresin extraction, these meals are described as being depleted of several valuable spice constituents but may contain carbohydrate and cellulose, making them candidates for consideration in animal feed formulations subject to appropriate technical and regulatory requirements.
Temperature, pressure, solubility, raw-material characteristics, and the properties of the supercritical fluid are important factors influencing supercritical fluid extraction. Changes in temperature and pressure can affect the density and solvent characteristics of the fluid, which in turn influence extraction behaviour. Proper sample preparation and process control are also important for obtaining consistent results. The report specifically addresses solubility, temperature, pressure, raw materials, influencing factors, and the properties of supercritical fluids.
Quality assessment of spice oleoresins focuses on the presence of desired active ingredients and the consistency of flavour and aroma characteristics. The report also discusses physical properties, pH stability, heat stability, analytical evaluation, and purity. Depending on the intended market and application, colour, flavour, purity, labelling, and packaging requirements may also be relevant. Consistent raw materials, controlled extraction conditions, suitable separation, and appropriate product handling are important considerations for maintaining reproducible oleoresin quality.
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