Cocoa Extract And Oleoresin

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.
The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea.
Description
Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in).
The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair.
Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue.
The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.

Theobroma cacao / Extrait cacao / Extracto de cacao / Ekstrak Coklat

Product Synonyms : cocoa, cacao, kokoa, kakao, cokelat, solvent extraction

Olfactive Profile : Chocolate, bitter, cocoa, caramelic

CAS No 84649-99-0; 8002-31-1

EC No 283-480-6

Indonesia's cocoa Industry is ripe for growth because of the support it has seen from regulators and the government.

Over the years most of the produce was exported as raw cocoa beans. More recently the government has encouraged value addition and imposed export taxes on unprocessed raw material.

At Van Aroma, we specialize in producing cocoa extracts using food grade alcohol. The extract is then concentrated into fine liquid cocoa with a strong chocolaty aroma, chocolate color and deep, rich flavour.

Our cocoa extract is Halal certified, and has a significant advantage over cocoa powder due to it's solubility, thus simplifying its use as and ingredient in cocoa formulations

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet (mild, not hot) to spicy (hot). Flavors also vary from country to country.
Usage
Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices.
Paprika can also be used with henna to bring a reddish tint to hair when coloring it. Paprika powder can be added to henna powder when prepared at home.
Paprika is also high in other antioxidants, containing about 10% of the level found in berries. Prevalence of nutrients, however, must be balanced against quantities ingested, which are generally negligible for spices.
Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. ...
Oleoresin Paprika is produced by the extraction of lipids and pigments from the pods of sweet red pepper, Capsicum Annuum L. Grown in temperate climates. An oil soluble extract with it is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings.
Paprika Oleoresin, obtained from Capsicum, is a natural dye used as a colorant and a flavor enhancer in foods, meats and pharmaceuticals. It is obtained by percolation with a volatile solvent which should be removed subsequently, such as acetone, trichloroethylene, 2-propanol, methanol, ethanol and hexane. Capsaicin is the major flavouring compound, whereas capsanthin and capsorubin are major colouring compounds among variety of coloured compounds present in Paprika Oleoresin.
Uses
Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the colour of egg yolks.

Mace
Botanical: Myristica fragrans
Family: N.O. Myristicaceae
Hindi Name: Mace - Javitri
General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia.
Geographical Sources
The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana
Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed.

Varieties -> Whole nutmegs are grouped under three broad quality classifications:
1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes.
2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%.
3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%.
Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter.
Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste

We offer more than 560 Essential Oils, Oleoresins and Herbal Extracts. These products are exclusively grown in India and are known for their nutritional values and purity. We are committed to help our customer not only by providing Top Quality products but also in Saving their Time and Money. We work closely with 40,000 farmers and offer the reasonable price to our customers. Our products are Organic and certified with APEDA (NPOP standards). That Means our production and accreditation system are recognized by European Commission's standards. We source the best quality Herbs and operate globally.

We offer more than 560 Essential Oils, Oleoresins and Herbal Extracts. These products are exclusively grown in India and are known for their nutritional values and purity. We are committed to help our customer not only by providing Top Quality products but also in Saving their Time and Money. We work closely with 40,000 farmers and offer the reasonable price to our customers. Our products are Organic and certified with APEDA (NPOP standards). That Means our production and accreditation system are recognized by European Commission's standards. We source the best quality Herbs and operate globally.

beta-Pinene (i-pinene) is a monoterpene, an organic compound found in plants. It is one of the two isomers of pinene, the other being I±-pinene. It is colorless liquid soluble in alcohol, but not water. It has a woody-green pine-like smell.

CAS No.: 8002-60-6
Constituents :
Total extract including
Essential Oil30-50%
alpha & beta - zingiberene
Farnesene, curcumene, geranial,
thujanol, neral, sesquiphellandrene,
24-35% total pungent compounds,
Shogals less than 5%

FEMA No.:2523
Applications :
Food :
As spice in soups, rice and meat dishes and
various cuisines, as avor and spice in
confectionary, beverages and liquor industry,
Candies, Meat Products, Condiments etc.
Health :
Gastrointestinal problems, aiding food
digestion, nausea and vomiting, migraine
headache

PROPERTIES SPECIFICATIONS RESULTS
Appearance Brown to brownish red viscous liquid Conforms
Odor Spicy, warm complex aroma odor Conforms
Refractive Index 1.50 - 1.51 @20 C Conforms
Specic Gravity (g/mL) 0.950 -0.980@20 C Conforms