Industry Overview
Oleoresins are concentrated flavour compounds obtained primarily through solvent extraction of ground spices. They contain both volatile and non-volatile components, providing a more complete flavour profile, including aroma, pungency and, in products such as paprika and turmeric oleoresins, colour. Their microbiological advantages, uniformity of flavour and pungency, ease of storage and transportation, and broad food-industry applications make them attractive alternatives to raw spices and certain essential oils.
Oleoresins are widely used in beverages, soup powders, curry powders, confectioneries, noodles, canned meats, sauces, poultry products, marinades and other convenience foods. Major types include black pepper, capsicum, cardamom, cinnamon, clove, coriander, cumin, ginger, turmeric, paprika and nutmeg oleoresins. They may be produced from fruits, seeds, rhizomes and roots using solvent extraction, steam distillation followed by extraction, or supercritical CO2 extraction.
Essential oils are volatile plant-derived products used in perfumery, cosmetics, food and beverages, and therapeutic applications. The report also covers their classification, properties, composition, extraction methods and applications. Compliance requirements, including the PFA Act and ISI quality standards cited as IS 5832 and 7826 of 1975, are identified as important considerations. Oleoresins and essential oils have domestic, export and value-addition potential as processed spice products.
Cost Estimation
| Plant Capacity | 240 Kg./Day |
|---|---|
| Land & Building (4000 sq.mt.) | Rs. 2 Cr |
| Plant & Machinery | Rs. 2.20 Cr |
| Working Capital for 2 Months | Rs. 2.81 Cr |
| Total Capital Investment | Rs. 7.26 Cr |
| Rate of Return | 44% |
| Break Even Point | 41% |
Content Index
- INTRODUCTION
- ESSENTIAL OILS:-
- ESSENTIAL OIL PLANT & HERBS
- REQUIREMENT OF OLEORESIN MUST COMPLY WITH TO BE ALLOWED IN EUROPEAN MARKET
- GLOBAL MARKET POSITION OF OLEORESIN
- FIGURE: TURNOVER OF GLOBAL MANUFACTURERS OF FLAVOURS ANDFRAGRANCES 2012-2016 IN € MILLION
- EUROPEAN IMPORTS OF OLEORESINS ARE GROWING
- FIGURE: IMPORTS OF OLEORESINS BY EUROPE 2012-2016
- EUROPEAN INDUSTRY INCREASINGLY USES FORMULAS WITH NATURAL INGREDIENTS
- ETHNIC FOODS ARE GAINING POPULARITY
- SHORT-TERM OPPORTUNITIES FOR SPECIFIC OLEORESINS
- CARDAMOM OLEORESIN:
- NUTMEG OLEORESIN:
- PEPPER OLEORESIN:
- TURMERIC OLEORESIN:
- GINGER OLEORESIN:
- USES AND APPLICATION OF OLEORESIN
- BEST ESSENTIAL OILS
- ESSENTIAL OILS FROM SPICES:-
- USE OF CORINDER OIL:-
- USES OF ORANGE PEEL OIL (CITRUS PEEL OIL):-
- B.I.S. SPECIFICATION
- GLOBAL MARKET POSITION OF ESSENTIAL OIL
- PRODUCT INSIGHTS
- APPLICATION INSIGHTS
- REGIONAL INSIGHTS
- COMPETITIVE INSIGHTS
- MAJOR PRODUCERS OF ESSENTIAL OILS
- MAJOR CONSUMER OF ESSENTIAL OILS
- LARGEST GLOBAL MARKET PLACES FOR ESSENTIAL OIL
- PRESENT MANUFACTURERS/SUPPLIERS/EXPORTERS OF ESSENTIAL OILS AND OLEORESINS
- SEQUENCES IN OLEORESIN EXTRACTION
- PREPARATION OF RAW MATERIALS
- EXPOSURE OF MATERIAL TO SOLVENT
- SEPARATION OF MICELLE AND REMOVAL OF SOLVENT
- QUALITY OF OLEORESIN
- PROCESS FLOW DIAGRAM FOR OLEORESIN EXTRACTION
- DETAILED PROCESS TO MANUFACTURE OLEORESIN
- PAPRIKA OLEORESIN
- TURMERIC OLEORESIN
- BLACK PEPPER OLEORESIN:
- ROSE MARY OLEORESIN:
- GINGER OLEORESIN:
- METHOD OF EXTRACTION OLEORESIN USING CHILLI
- METHODS OF OLEORESIN EXTRACTION
- SOLVENT EXTRACTION PROCESS
- SUPERCRITICAL FLUID EXTRACTION PROCESS
- STEAM DISTILLATION PROCESS
- DETAILS OF SOLVENT EXTRACTION METHOD
- STEP 1: MATERIALS AND APPARATUS
- STEP 2: LEAF DEHYDRATION
- STEP 3: LEAFE DISNITEGRATION
- STEP 4: SOLVENT EXTRACTION
- STEP 5: FILTRATION
- STEP 6: EVAPORATION
- STEP 7: BOTTLING & STORAGE
- COMPARE DISTILLED OILS AND SOLVENT EXTRACTED OILS (EX: ROSE)
- SOLVENT EXTRACTION METHOD FOR ESSENTIAL OIL
- MANUFACTURING PROCESS OF ESSENTIAL OIL BY SOLVENT EXTRACTION
- DETAILS OF HYPERCRITICAL CARBON DIOXIDE GAS CO2 EXTRACTION OF ESSENTIAL OILS
- CO2 HYPERCRITICAL EXTRACTION
- PLANT LAYOUT
- SUPPLIERS OF PLANT AND MACHINERIES
- ROTARY WASHER
- PULVERIZERS
- STRAINERS
- STORAGE VESSEL
- WEIGHING MACHINE
- MATERIAL HANDLING EQUIPMENTS
- POLLUTION CONTROL EQUIPMENTS
- D.G. SETS
- SUPPLIERS OF RAW MATERIALS
- GLASS BOTTLES
- SUPPLIERS OF PLANT AND MACHINERIES (GLOBAL)
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 contain both the volatile and non-volatile flavour components of spices and herbs. They are generally produced by extracting suitable plant material and subsequently removing the solvent. Unlike essential oils, oleoresins retain important non-volatile constituents that contribute to pungency, flavour and other sensory characteristics. They are used in food and flavour applications such as beverages, soups, curry powders, sauces, meat preparations, confectioneries, noodles and convenience foods.
Oleoresins contain both volatile and non-volatile constituents, while essential oils are primarily volatile plant extracts. The non-volatile fraction of oleoresins can contribute to properties such as pungency and fuller flavour. Oleoresins are also described in the report as being soluble in fats, oils and lipids, a property that can provide formulation advantages. Essential oils, in contrast, are highly volatile and are commonly used for flavouring, perfumery, cosmetics and other applications where concentrated aromatic characteristics are required.
Oleoresins can be produced from different plant parts, particularly fruits, seeds, rhizomes and roots. Examples covered in the report include paprika from fruit, black pepper from seeds, and turmeric and ginger from rhizomes. Other commercial oleoresins include cardamom, cinnamon, clove, coriander, cumin, nutmeg and capsicum. The selected raw material determines the appropriate extraction conditions, including the solvent, pressure, temperature and extraction duration.
Oleoresins are commonly produced through solvent extraction, while steam distillation and supercritical fluid extraction are also discussed in the report. In a typical process, raw material is prepared and exposed to a suitable solvent to extract non-volatile constituents. The resulting micelle is separated and the solvent is removed. For certain materials, the volatile oil and resin fractions may subsequently be blended and homogenised to produce the desired oleoresin composition.
Common solvents discussed for oleoresin extraction include ethyl acetate, alcohols, acetone and hexane. The appropriate solvent depends on the raw material and the constituents targeted during extraction. Operating conditions such as pressure, temperature and extraction time must also be selected according to the characteristics of the material. Supercritical carbon dioxide extraction is another method covered in the report and can provide different product properties, although it generally involves higher equipment and process costs.
Oleoresins are mainly used to provide consistent spice flavour, aroma, pungency and, for selected products, colour in food formulations. Applications include beverages, soup powders, curry powders, confectioneries, noodles, canned meats, sauces, poultry products, marinades and convenience foods. Paprika and turmeric oleoresins can also contribute colour. Their concentrated form, storage advantages and relatively uniform flavour characteristics make them useful where controlled incorporation of spice-derived ingredients is required.
Essential oils are primarily used in perfumery, soaps and cosmetics, food and beverage flavouring, and therapeutic applications. They can be obtained through methods such as expression, distillation, solvent extraction, counter-current extraction and enfleurage. Their characteristic aroma is derived from concentrated volatile constituents of plants. Depending on the source, essential oils may be obtained from fruits, seeds, buds, flowers, leaves, stems, roots, bark or wood, and their composition varies according to the plant and extraction method.
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