Piper nigrum Linn or Black
peppercorns 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. The crushed black pepper
generally yields 1 to 2.5 percent of volatile oil
which contains mainly Terpenes, Sesquitenpenes and
Oxygenated compounds, and is used for flavouring
and perfumery.
Oil
Davanna is the volatile components collected from an
aromatic herb Artemisis pallens wall of family
compositae.
Specifications
:
It is a golden yellow to red transparent
liquid with intense fragrance.
Manufacturing Process
:
It is obtained by the steam distillation
of the semi dried mature plant (whole) Artemisia
Pallens wall in stainless steel vessel at hygienic
processing parameters.
Applications
:
In perfumery and Medicine..
Shelf life and
Storage
:
18 months. Product
should be kept in full tight containers in climate
controlled atmosphere protected from direct heat and
sunlight.
Packing
:
10,20,40 KG HDPE
Carbouys.
5,10,20,40, KG Stainless Steel
Containers.
Labelling
:
The label displays
product name, lot number, net weight, gross weight and
other information/marks specified by the customer.
Garlic Oil is derived from the
crushed bulbs of garlic, Allium
sativum Linn. They have a powerful and
obnoxious odour due to the presence of
disulphides. The bulbs contain 0.06% to 0.1% of
volatile oil whose active constituents are propyl
/-disulphide, alliin and allicin. The yellow oil
of garlic is a valuable flavouring agent in
perfumery, as insect repellant. Allicin present in
volatile oil is a powerful
antibacterial.
Soluble in most Fixed oil & Mineral
Oil and insoluble in Glycyrine
Heavy metals
:
Not more than 20 ppm as Pb Not more than 3
ppm as Arsenic
Non volatile matter
:
Nil
Ginger oil and Olioresins
Ginger oil, Olioresins are the
volatile oil derived by steam distillation of
ginger and oleoresin is obtained by percolating
the powdered rhizomes of Ginger, Zingiber
officinale with volatile solvents. Ginger contains
1 to 2% of volatile oil 5-8% of pungent acrid
oleoresin and starch. Zingiberene is the chief
constituent of oil of ginger. Oil is employed for
flavoring of all kinds of food products and
confectionary and finds limited use in perfumary.
Oleoresin, commercially called Gingerin contains
pungent principles viz. gingerol and shogaol apart
from the volatile oil of ginger and are used as an
aromatic, carminative, stomachic and stimulant.
Brownish yellow coloured oily
liquid having pleasant odour.
Solubility in 70%
Ethyl Alcohol
:
2
vol.
Mint Oil
Mint oil also known as peppermint
oil is obtained by steam distillation of fresh
flowering tops of Mentha piperita containing not
less than 50% of total I-menthol. The active
constituents of mint oil is menthol, which may be
in free (70%)( and in ester form. The other
constituents are enthone, menthofuran, and jasmone
(responsible for pleasant flavour). It is used as
a carminative, stimulant ,aromatic,
counter-irritant, mild antiseptic. Popularly used
as a flavouring agent in tooth pastes, chewing
gums, essences and perfumes.
Strong
Penetrating Peppermint Odour and pungent
taste
Mustard Oil
Mustard Oil are derived from the
seeds of Brassica nigra and B.juncea. They contain
about 30% fixed oil, 20% proteins and 0.5 to 0.9 %
of volatile oil. Allylisothiocynate is the
principal constituent, which does not occur in
these plants as such, but in the form of
glucoside, viz. sinigrin which in presence of
water and a ferment, viz. myrosinase, is
hydrolysed to allylisothiocynate.
Allylisothiocynate is also called the essence of
mustard. It is a powerful vesicant and irritant.
Being a powerful rubefacient, it forms the active
ingredient in mustard plasters and other medicinal
preparations. Oil of mustard is also widely used
in flavouring of all kinds of food products.
Obtained by Steam
distillation of the fermented pressed cake of Mustard
seeds (Brassica nigra L.) .
Specifications
:
Appearance :
Colourless to pale yellow, strongly refractive mobile
oil, susceptible to darkening on storage.
Odour:
:
Intensely pungent irritating
odour.
Shelf life and
Storage
:
12 months under the
specified storage conditions. Store preferably in
full, tight containers in a cool, dry, place protected
from light.
Packing
:
200,10kg steel drums with
outer steel drums.
Handling
:
Avoid contact with skin and
eyes.
Labelling
:
The label displays
product name, lot number, net weight, gross weight and
other information/marks specified by the customer.
Caution
Highly irritant (lachrymatory).Handle
with care.
All Trademarks and/or Trade names are the properties of their respective owners
Disclaimer : The information contained herein is accurate to the best knowledge and belief of Pioneer Enterprise, and specification quoted may change without prior notice. Information contained in this technical literature is believed to be accurate and is offered in good faith for the benefit of the customer. Click here to know more...
