Oleoresin

Oleoresin is a natural extract obtained from plant material by solvent extraction. It is a viscous, resinous liquid or semi-solid that contains both the plant's essential oil (the volatile aroma compounds) and nonvolatile resinous constituents. As a result, oleoresin preserves the fragrance and flavor characteristics of the source material and often provides a stronger flavor and color than the essential oil alone.

Oleoresins are produced by extracting dried plant material with organic solvents such as hexane or petroleum ether, then removing the solvent to yield a concentrated extract. The exact composition depends on the source; pepper oleoresin contains capsaicinoids that provide heat and peppery notes, paprika and chili oleoresins contain carotenoid pigments that impart red color, and ginger or turmeric oleoresins contain related aroma compounds and pigments. Some oleoresins are mainly flavor with little color; others are color-rich.

Used as flavorings and colorants in the food industry; they can be used in processed meats, sauces, snacks, spice blends, and seasonings. Oleoresins are also employed in perfumery and pharmaceutical flavorings, and are widely used in spice and seasoning formulations. They can be sold as liquids or pastes.

Distinction from essential oils and resins: Essential oils are volatile components; resins are nonvolatile solids; oleoresin is the combined product. In regulatory terms, oleoresins may be classified as flavoring agents or color additives, depending on composition.