5 replies to this topic

[sandy soni]

Dear All,

We are the manufacturer of oil soluble oleoresins and essential oils. We want to start retail
marketing of water soluble oleoresins (ex Tea Masala),where ppl can use in their tea..etc.
How can we convert the oil based oleoresins to water soluble oleoresins. I have an idea that
it can be done by adding emulsifiers and stabilizers??

Please help me by providing more info on this matter. What stabilizer and how much to be used?
similarily for emulsifiers?

Thanks

[SaRaRa]

Hello!

I made a quick search. Here is what I 've found. I hope that you can find something useful! I think "Plating" is what you are looking for, even though I am not 100% sure...

Spice oleoresins - Description

Oleoresin

Principle forms of processed spices

Spice Extractives

Processing of Spices Using Supercritical Fluids

Plating

Plated Flavourings

Handbook of Herbs and Spices

Source Book of Flavours

Market Trends


Cheers!

Philip

[Hongyun]

Hi Philip,

Unfortuately, the links you provided this time round does not seemed to be what Sandy needs.

Some flavoring lessons for you here!

Plating may be the oldest form of method (and the cheapest) to turn liquid flavor into solid powder, but it will not change the solubility of the liquid flavor. Neither does it have very long shelf life.

E.g. if you plate water-soluble flavor with maltodextrin, you will dissolve the powder in water with no problem. But if you plate oil-soluble flavor with maltodextrin, the oil will still surface to the top if you dissolve it in water.

Since the flavorings are adsorbed onto the powder, there are not much protection against oxidation, thus reducing the shelf life significantly.

Hi Sandy,

This happened to be within my field. Let me see if I can help you out.

As you have mentioned, you need an emulsifier to do the job. But you also need a good homogenizer to form a stable emulsion.

Then depending on the application, if you want your end product to be cloudy in appearence, I guess there are alot of emulsifiers to choose from, with the more popular one from National Starch's PURITY GUM 2000 or CNI's EFICACIA.

But if you want your end product to be clear, then another set of emulsifiers are required, like sugar esters.

If you want in-depth details to flavor emulsion, you can try to get hold of David Julian McClement's Food Emulsion reference book.

Hope these info are of help to you.

Added:

Hint - You might get hold of the digital copy of the book from a link that one of the members here posted in another thread...

Edited by Hongyun, 20 June 2009 - 11:36 AM.

[SaRaRa]

Thank you very much Hongyun!!!
Lesson learned!!!

[Abdul Qudoos]

Dear All,

We are the manufacturer of oil soluble oleoresins and essential oils. We want to start retail
marketing of water soluble oleoresins (ex Tea Masala),where ppl can use in their tea..etc.
How can we convert the oil based oleoresins to water soluble oleoresins. I have an idea that
it can be done by adding emulsifiers and stabilizers??

Please help me by providing more info on this matter. What stabilizer and how much to be used?
similarily for emulsifiers?

Thanks

Dear Soni,

You can use standardized extract or in form of micro-particulate,
which may instantly dispersed in hot water or milk even in unstirred state
may need to check glycemic index / product will form lumps or not,
May I know the composition / ingredients and the process of getting oil soluble oleoresins (Tea masala),
so that i can look and provide you the suitable information.

[Simon]

Did the information provided answer your question Sandy?