Description

Oleoresins are semi-solid extracts composed of resin and essential or fatty oil, obtained by evaporation of the solvents used for their production.

In contrast to essential oils obtained by steam distillation, oleoresins abound in heavier, less volatile and lipophilic compounds, such as resins, waxes, fats and fatty oils.

Oleoresins are prepared from spices, such as basil, capsicum (paprika), cardamom, celery seed, cinnamon bark, clove bud, fenugreek, fir balsam, ginger, jambu, labdanum, mace, marjoram, nutmeg, parsley, pepper (black/white), pimenta (allspice), rosemary, sage, savory (summer/winter), thyme, turmeric, vanilla, and West Indian bay leaves. The solvents used are nonaqueous and may be polar (alcohols) or nonpolar (hydrocarbons, carbon dioxide).

Oleoresins are similar to perfumery concretes, obtained especially from flowers, and to perfumery resinoids, which are prepared also from animal secretions.

Most oleoresins are used as flavors and perfumes, some are used medicinally. Oleoresin capsicum is commonly used as a basis for tear gases. There are also uses known in the manufacture of soaps of cosmetics, as well as coloring agents for foods.