Introduction to oleoresins in various segments
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This document discusses oleoresins, which are extracts that combine essential oils and resins. It notes several benefits of using oleoresins, including consistency, instant flavor release, being clean and free of impurities, long shelf life, and controlling flavor. It then provides examples of industrial applications for oleoresins in various food and beverage industries like dairy, cosmetics, pharmaceuticals, snacks, meat, and masala. It gives suggestions for how to use oleoresins in masalas, such as for addition, fortification, or substitution applications.
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Oleoresins
This document provides information about oleoresins and the oleoresin market. It defines oleoresins as resin-like materials obtained from extracting spices with hydrocarbon solvents. Oleoresins are stronger in flavor than raw spices but weaker than essential oils. The global oleoresin market is valued at $1.7 billion and India accounts for 70% of global production. Major oleoresin types include paprika, chilly, turmeric, pepper, ginger, and cardamom. The document also discusses extraction methods, key players, and market scenarios for both oleoresins and essential oils.
Oleoresin
Oleoresin is a concentrated form of spice extract responsible for holistic aroma, taste and color. It is one kind of value addition of Spices.
extraction of spices
This document provides an overview of spices and their extraction. It discusses how essential oils and oleoresins can be extracted from spices through steam distillation or solvent extraction. It focuses on black pepper, the main components of black pepper like piperine and volatile oils, and different analytical techniques used to analyze the quality and composition of black pepper extracts and oleoresins like refractive index, specific gravity, optical rotation, UV-visible spectroscopy, gas chromatography. The document concludes that Sreelankan black pepper provides the highest quality with high piperine content and yields of oleoresin and volatile oils.
Flavour in food industries
This document provides an overview of flavours used in food industries. It discusses the history and classification of flavours, as well as methods for producing natural flavours through extraction, distillation, and biotechnology. It also covers techniques for producing artificial flavours synthetically. The document aims to educate readers on the various flavour manufacturing processes and categories used in food production.
Flavors - An Overview
This document discusses flavors, including the types of flavors, flavor perception, and flavor chemistry. It provides information on different types of flavors including thermally induced flavors and flavors affected by processing and storage. It describes how flavors are perceived by the senses of taste, smell, touch, sound and sight. It discusses the chemistry of flavors and how they are detected by receptors. It also summarizes the classification of flavors as natural, artificial, or nature identical and where different flavor compounds originate from.
Natural colours
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Synthite
Synthite is the world's largest producer of value added spices. It was established in 1972 and has since expanded its operations, launching new divisions and acquiring other companies. Synthite's vision is to be the partner of choice for clients worldwide by consistently delivering ingredients for food, health and fragrance solutions. It offers industrial and consumer products across various categories, and provides services including product development, process development, and toll manufacturing.
Extraction
The presentation gives the basic information regarding the extraction in food matrix. It includes basics of extraction, principles of extraction and the theory behind the solvent extraction. It also involves terms and terminologies involved in the extraction process, Factors affecting extraction efficiency and Types of Extractors. Mixer-Settlers for extraction, Spray extraction towers, Plate towers contactors, etc.
Recommended
Oleoresins
This document provides information about oleoresins and the oleoresin market. It defines oleoresins as resin-like materials obtained from extracting spices with hydrocarbon solvents. Oleoresins are stronger in flavor than raw spices but weaker than essential oils. The global oleoresin market is valued at $1.7 billion and India accounts for 70% of global production. Major oleoresin types include paprika, chilly, turmeric, pepper, ginger, and cardamom. The document also discusses extraction methods, key players, and market scenarios for both oleoresins and essential oils.
Oleoresin
Oleoresin is a concentrated form of spice extract responsible for holistic aroma, taste and color. It is one kind of value addition of Spices.
extraction of spices
This document provides an overview of spices and their extraction. It discusses how essential oils and oleoresins can be extracted from spices through steam distillation or solvent extraction. It focuses on black pepper, the main components of black pepper like piperine and volatile oils, and different analytical techniques used to analyze the quality and composition of black pepper extracts and oleoresins like refractive index, specific gravity, optical rotation, UV-visible spectroscopy, gas chromatography. The document concludes that Sreelankan black pepper provides the highest quality with high piperine content and yields of oleoresin and volatile oils.
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This document provides an overview of flavours used in food industries. It discusses the history and classification of flavours, as well as methods for producing natural flavours through extraction, distillation, and biotechnology. It also covers techniques for producing artificial flavours synthetically. The document aims to educate readers on the various flavour manufacturing processes and categories used in food production.
Flavors - An Overview
This document discusses flavors, including the types of flavors, flavor perception, and flavor chemistry. It provides information on different types of flavors including thermally induced flavors and flavors affected by processing and storage. It describes how flavors are perceived by the senses of taste, smell, touch, sound and sight. It discusses the chemistry of flavors and how they are detected by receptors. It also summarizes the classification of flavors as natural, artificial, or nature identical and where different flavor compounds originate from.
Natural colours
The document discusses food colorants and their sources. It describes that colors can come from natural pigments or added colorants. Natural pigments are extracted from animals, plants or minerals, while colorants are synthetically made dyes or lakes. Some examples of natural pigments discussed are caramel, cochineal extract, paprika oleoresin, riboflavin, titanium dioxide, and turmeric oleoresin. The stability and applications of these colorants are also summarized. The document concludes by comparing artificial colors, which are obtained through chemical reactions and may have health concerns, to natural colors which come from nature and have benefits but higher costs.
Synthite
Synthite is the world's largest producer of value added spices. It was established in 1972 and has since expanded its operations, launching new divisions and acquiring other companies. Synthite's vision is to be the partner of choice for clients worldwide by consistently delivering ingredients for food, health and fragrance solutions. It offers industrial and consumer products across various categories, and provides services including product development, process development, and toll manufacturing.
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The presentation gives the basic information regarding the extraction in food matrix. It includes basics of extraction, principles of extraction and the theory behind the solvent extraction. It also involves terms and terminologies involved in the extraction process, Factors affecting extraction efficiency and Types of Extractors. Mixer-Settlers for extraction, Spray extraction towers, Plate towers contactors, etc.
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High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
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This document discusses different types of fruit preserves such as jam, jelly, and marmalades. It describes variations like chutney, which is a spicy Indian relish made from fruit, spices and herbs. Confit is also discussed, which preserves fruits or vegetables using honey or sugar until jam-like. Conserves are whole fruit jams made by stewing fruit in sugar. The document then explains the basic production process for making jam, which involves boiling mashed or chopped fruit with sugar and water until it reaches 104°C and sets upon cooling.
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For More Details, Click Here:- https://bit.ly/3qIwVKa
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
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Processing of spices and plantation crops acharya ng ( pdf drive )
This document provides information about processing of spices and plantation crops. It discusses the history of spice production in India, value addition processes for spices like grinding and extraction of essential oils and oleoresins. Some common spices produced in India like black pepper, ginger and turmeric are described in terms of the value added products that can be made from them. The functions, nutritional importance and classification of spices are also summarized.
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1) Water degumming involves adding water to crude oil to hydrate gums and phosphatides, which are then separated.
2) Acid degumming uses acid to convert non-hydratable phosphatides into hydratable forms that can be removed. It is done dry or wet with added water.
3) Enzymatic degumming uses enzymes like phospholipase to convert non-hydratable phosphatides into hydratable ones that can then be mechanically separated from the
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No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
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https://goo.gl/6anuLx
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
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What is ghee?
Types of ghee.
Properties of ghee.
Methods of ghee preparation,
Manufacturing of ghee.
Defects of ghee during manufacturing.
Adulteration of ghee.
Different brands of ghee.
Food value of ghee
Equipment used in ghee manufacturing.
Benefits of ghee.
Uses of ghee.
Packaging & storage of ghee.
Whey utilization
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Synthite Industries is an Indian company established in 1972 that is one of the world's largest producers and exporters of spice oleoresins. Over its 43-year history, Synthite has grown from 20 employees to 2000 employees and revenues of 1200 crore by 2014. Synthite has received several certifications for its quality management and focuses on sustainable growth, innovation, customer service, and value enhancement to achieve its vision of being the global partner of choice for food, health, and fragrance solutions.
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Cultivation methods
Processing and products
Domestic and export market
Laws and regulations
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Supercritical Fluid Extraction in Food Analysis
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jam
This document discusses different types of fruit preserves such as jam, jelly, and marmalades. It describes variations like chutney, which is a spicy Indian relish made from fruit, spices and herbs. Confit is also discussed, which preserves fruits or vegetables using honey or sugar until jam-like. Conserves are whole fruit jams made by stewing fruit in sugar. The document then explains the basic production process for making jam, which involves boiling mashed or chopped fruit with sugar and water until it reaches 104°C and sets upon cooling.
Different evaporators in food industey
Evaporation is a process used extensively in the food industry to remove water from liquids and reduce volumes. It works by heating a liquid to its boiling point to evaporate water. There are several types of evaporators that use different heating methods and liquid flow patterns. Multiple effect evaporators allow for more efficient evaporation by using steam from one effect to heat the next. Factors like viscosity, boiling point elevation, and fouling must be considered for proper evaporator design and operation. Common applications include concentrating fruit juices, coffee, milk and reducing waste volumes. Proper controls, hygienic design, and safety precautions are important for food evaporator systems.
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This document discusses the raw materials used in cosmetics such as oils and fats, volatile oils, waxes, higher fatty acids, higher alcohols, fatty acid esters, hydrocarbons, and thickeners. It describes the sources and types of each material and their uses in cosmetics as emulsifiers, moisturizers, and to improve texture. Key raw materials mentioned include triglycerides, carnauba wax, beeswax, cetyl alcohol, stearic acid, and carbomer.
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Wheat gluten and wheat starch are economically important co-products produced during wet processing of wheat flour. Wheat gluten may be a commodity food ingredient, and its applications are predominantly in baked goods and processed meat products. Gluten is proteins of the wheat. Gluten forms long molecules insoluble in water. This provides dough its characteristic texture and permits breads and cakes to rise because the CO2 released by the yeast is trapped within the gluten superstructure.
For More Details, Click Here:- https://bit.ly/3qIwVKa
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Mall ST,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Packaging of beverages
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Techniques in Flavour Analysis
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Quality testing of spices
Spices are added to food in small amounts but contribute significantly to sensory qualities through volatile and fixed oils. Quality testing of spices includes determining moisture content, total ash, acid insoluble ash, volatile oils, non-volatile ether extract, crude fiber, and extraneous matter. Standard methods such as Dean-Stark distillation and Karl Fischer titration are used to precisely measure components in a repeatable and reproducible manner for quality assessment, detection of adulteration, and facilitation of spice trade.
Oil refinery(degumming process)
The document discusses the degumming process in oil refining. It aims to remove undesirable components like phosphatides and gums from crude oil. There are three main types of degumming processes:
1) Water degumming involves adding water to crude oil to hydrate gums and phosphatides, which are then separated.
2) Acid degumming uses acid to convert non-hydratable phosphatides into hydratable forms that can be removed. It is done dry or wet with added water.
3) Enzymatic degumming uses enzymes like phospholipase to convert non-hydratable phosphatides into hydratable ones that can then be mechanically separated from the
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors (Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)
No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
See more
https://goo.gl/sznfoF
https://goo.gl/pSAJbm
https://goo.gl/6anuLx
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
Ghee.pptx
What is ghee?
Types of ghee.
Properties of ghee.
Methods of ghee preparation,
Manufacturing of ghee.
Defects of ghee during manufacturing.
Adulteration of ghee.
Different brands of ghee.
Food value of ghee
Equipment used in ghee manufacturing.
Benefits of ghee.
Uses of ghee.
Packaging & storage of ghee.
Whey utilization
This document discusses the utilization of whey. It begins with an introduction to whey, describing it as a byproduct of cheese production that contains around half the total solids of milk. It then covers the composition of whey, current trends in its global utilization, and its various nutritional and health benefits. The document outlines different food applications of whey, including in confectionery, beverages, bakery products, infant foods, and sports nutrition. It also discusses industrial uses like whey protein concentrates and isolates. In conclusion, the document emphasizes that whey is nutritious and can be utilized in many value-added food products to reduce environmental pollution.
Natural Pigment
Introduction of pigment,Classifiaction of Pigment, Constittion of B-carotene,Anthocyanins, Lycopene, Haemoglobin, Porphyrins and Retinols
What's hot (20)
Processing of spices and plantation crops acharya ng ( pdf drive )
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Chewing Gum - Anas Shaikh & Shashank Bansal - 13FET1006 & 13FET1005
Chewing Gum - Anas Shaikh & Shashank Bansal - 13FET1006 & 13FET1005
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors
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Surumy organiations study at synthite
Synthite Industries is an Indian company established in 1972 that is one of the world's largest producers and exporters of spice oleoresins. Over its 43-year history, Synthite has grown from 20 employees to 2000 employees and revenues of 1200 crore by 2014. Synthite has received several certifications for its quality management and focuses on sustainable growth, innovation, customer service, and value enhancement to achieve its vision of being the global partner of choice for food, health, and fragrance solutions.
Processing potential of cinnamon
Introduction
Cultivation methods
Processing and products
Domestic and export market
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Add spice and sweet taste to your food using oleoresin paprika
Make your food more delicious, sweet spicy using the oil soluble liquid oleoresin paprika. Buy this from reputed manufacturer
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The role of technology platforms in fostering innovation by Managing Director Johan Elvnert from Forest-based Sector Technology Platform at the European Commission Raw Materials Week in Brussels on 1 December 2016.Chilli Oleoresin, Paprika Oleoresin, Paprika Extract, Oil-soluble Extract fro...
Chilli Oleoresin, Paprika Oleoresin, Paprika Extract, Oil-soluble Extract from the Fruits Of Capsicum Annuum, Capsicum Frutescens, Oleoresin Capsicum, Chilli Extract, Spice Oleoresin, Flavouring Agent, Coloring Agent, Chili Oleoresin, Chilly Oleoresin, Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
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How to start a successful oleoresin extraction business, Agro Based Small Scale Industries Projects, best small and cottage scale industries, capsicum oleoresin extraction method, chilli extraction process, Chilli Oleoresin Based Small Scale Industries Projects, Chilli Oleoresin making machine factory, Chilli Oleoresin Processing Industry in India, Chilli Oleoresin Processing Projects, Chilli Oleoresin production line, Detailed Project Report on Chilli Oleoresin, Download free project profiles on Spice Oleoresin, Extraction of Chilli Oleoresin, extraction of oleoresins from chillies pdf, Feasibility report on Chilli Oleoresin, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on Chilli Oleoresin, Get started in small-scale food manufacturing, How to Start a Chilli Oleoresin extraction project?, How to Start a Chilli Oleoresin Production Business, How to Start a Food Production Business, How to Start Chilli Oleoresin Processing Industry in India, How to Start Food Processing Industry in India, India's Spice Oleoresin Industry, Manufacturing of Oleoresin, Methods of Oleoresin Extraction using Chilli, modern small scale industries, Most Profitable Chilli Oleoresin Processing Business Ideas , Most Profitable Food Processing Business Ideas, new small scale ideas in Chilli Oleoresin processing industry, oleoresin extraction from chili, oleoresin extraction machinery, oleoresin extraction plant project report, oleoresin extraction process pdf, oleoresin manufacturing process, oleoresin manufacturing project report, Pre-Investment Feasibility Study on Spice Oleoresin, Process of extracting chili oleoresin, Profile on Production of Oleoresin, profitable small scale industries, Project profiles on Chilli Oleoresin, Project Report on Chilli Oleoresin, project report on Chilli Oleoresin processing industries, Project Report on spice oils or oleoresins, Red Chili Oleoresin - Concentrated Chili Extract, Setting up and opening your Spice oleoresin Business, Setting up of Food Processing Units, Small Scale Chilli Oleoresin Processing Projects
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Phuong Nguyen - Resume
This document is a curriculum vitae for Nguyen Hoang Phuong that summarizes his education and professional experience. He received an engineering degree in electronics and telecommunications from Hue University of Science in Vietnam. He has over 4 years of experience as a testing engineer working on projects for companies like Fossil/Misfit Group and Aricent Group testing devices, applications, and telecommunications systems. His skills include automation testing, bug tracking, and languages like Java, Python, and English.
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This document discusses rethinking traditional models of education and learning. It advocates for a rhizomatic model of learning that is open, nonlinear, and learner-driven rather than confined to predetermined formulas or structures. Learning occurs through making connections between ideas and experiences in a natural, organic way, similar to how plant rhizomes grow underground. The document questions the assumptions behind traditional education and assessments, instead envisioning community and connection as both the means and ends of learning.
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Introduction to oleoresins in various segments
- 1. Introduction to oleoresins in various segments Nov 28, 2014
- 2. © 2008 Synthite Industries 2 What is an Oleoresin? Essential Oil + Resin Aroma Spice Taste Function
- 3. Benefits of Oleoresin © 2008 Synthite Industries 3 Consistency Oleoresin allows product standardization. Flavour release Instant flavour release at lower dosage Clean product Free from physical impurities and extraneous matter Microbiology Free from pathogens and microbiological contaminants
- 4. © 2008 Synthite Industries 4 Moisture Negligible moisture content Shelf Life Longer shelf life due to minimal oxidative degradation or loss of flavour Less Warehouse space Being in the concentrated form, less storage and transportation cost Dispersion Can be dispersed on appropriate carrier
- 5. © 2008 Synthite Industries 5 Control The flavour and aroma of the product can be controlled with oleoresins Economy Functionally oleoresins offer 100%; but a spice would give only 20-40% Seasonal price fluctuations Oleoresins are made during the season when the prices are at the lowest.
- 6. Nov 28, 2014 Industrial Applications of Oleoresins © 2010 Synthite Industries
- 7. Offering’s from Synthite as B2B © 2008 Synthite Industries 7 WELLNESS AROMA CUISINE VISUAL APPEAL FORTIFIED INGREDIENTS BASE TASTES
- 8. Offering’s from Synthite as B2B © 2008 Synthite Industries 8 NUTRACEUTICALS TOP NOTES SEASONINGS NATURAL COLOURS OLEORESINS GROUND SPICES
- 9. Dairy Industry © 2008 Synthite Industries 9 • What Synthite can offer: • Natural colors • Oleoresins • Synthite’s products go into: • Flavoured milk • Buttermilk • Ice-cream • Butter
- 10. Cosmetics Industry • What Synthite can offer: • Essential oils • Natural Colours • Oleoresin • Synthite’s products go into: • Perfumes • Skin creams • Soaps • Shampoos © 2008 Synthite Industries 10
- 11. Pharmaceutical Industry • What Synthite can offer: • Active Ingredients • Natural Colours • Oleoresins • Nutraceutical products • Synthite’s products go into: • Tablets • Pain balms • Digestive products • Syrups © 2008 Synthite Industries 11
- 12. Beverage Industry • What Synthite can offer: • Natural colors • Essential oils • Nutraceutical products • Granules • Encapsulated products • Synthite’s products go into: • Tea • Health Drinks • Carbonated drinks • © 2008 Soft Synthite beverages Industries • Alcoholic beverages 12
- 13. Snacks Industry • What Synthite can offer: • Natural colours • Oleoresins • Encapsulated products • Anti-oxidants • Synthite’s products go into: • Chips • Extruded snacks • Namkeens © 2008 Synthite Industries 13
- 14. Meat Industry • What Synthite can offer: • Liquid Seasoning blends • Natural colours • Oleoresin – Capsicum • Anti-oxidants • Synthite’s products go into: • Sausages • Salami • Nuggets • Fried chicken © 2008 Synthite Industries 14
- 15. Sauce & Pickle Industry • What Synthite can offer: • Natural colours • Oleoresins • Liquid blends • Synthite’s products go into: • Tomato Ketchup • Chilly sauce • All kinds of pickle © 2008 Synthite Industries 15
- 16. Bakery & Confectionary Industry • What Synthite can offer: • Natural Colours • Oleoresins • Essential oils • Anti-oxidants • Synthite’s products go into: • Biscuits • Tea Rusk's • Candies • Sweets • Cakes © 2008 Synthite Industries 16
- 17. RTE & RTC Industry • What Synthite can offer: • Natural Colours • Liquid seasoning blends • Oleoresins • Synthite’s products go into: • Soups • Ready to cook curries © 2008 Synthite Industries 17
- 18. Sea Food Industry • What Synthite can offer: • Natural colours • Synthite product’s go into: • Colouring of shrimps & prawns © 2008 Synthite Industries 18
- 19. Masala Industry • What Synthite can offer: • Natural colours • Oleoresins • Liquid seasoning blends • Synthite’s products go into: • Straight spice powders • Blended spice powders © 2008 Synthite Industries 19
- 20. How to use oleoresin in masalas ? © 2008 Synthite Industries 20 Addition To add those spices in Masala blend which otherwise is not convenient. Fortification To enhance the flavour within the matrix. Substitution To replace the spice with oleoresin and replenish with extenders.
- 21. Model Application- Substitution © 2008 Synthite Industries 21 Target Masala 1.Pepper – 200kg 2.Clove – 200kg 3.Ginger-100kg 4.Cardamom-50kg 5.Cinnamon-20kg 6.Coriander-400kg 7.Red Chilli-30kg Masala-I Target Masala – Cardamom Match Masala Masala-I (950kg)+ Cardamom OR (1kg) + Extender (49 kg) 1000 kg 950 kg 1000 kg Cardamom OR = Rs. 12000 Filler @ Rs. 30/kg = Rs. 1470 Total = Rs. 13470 Cardamom @ Rs. 950 = Rs. 47500
- 22. Model Application- Fortification © 2008 Synthite Industries Chicken Masala fortfied with Pepper 22 Chicken Masala Pepper OR Ginger OR Garlic OR Chicken Masala fortfied with Ginger Chicken Masala fortified with Garlic Chicken Masala Chicken Masala Chicken Masala
- 23. Contact us Synthite Industries Ltd Synthite Valley, Kolenchery, Kerala 682 311, India. Tel: 91-484-3051200 Fax: 91-484-3051351 E-mail : info@synthite.com Web: www.synthite.com © 2008 Synthite Industries 23
- 24. Thank You Nov 28, 2014 © 2010 Synthite Industries