Oleoresin

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Oleoresin

Oleoresin (pronunciation: /ˌoʊliːoʊˈrɛzɪn/) is a naturally occurring mixture of an oil and a resin extracted from various plants, such as pine or balsam fir.

Etymology

The term "oleoresin" is derived from the words "oleo" (Latin for oil) and "resin".

Definition

Oleoresins are semi-solid extracts composed of a resin in solution in an essential and/or fatty oil, obtained by evaporation of the solvents used for their production. They are usually less complex than natural products.

Properties

Oleoresins are used widely in the food industry as flavorings. They have the advantage of being more stable than the raw spice and are easier to handle than raw materials. They are also used in traditional medicine and for flavoring and coloring in the food and beverage industry.

Related Terms

  • Essential oil: A concentrated hydrophobic liquid containing volatile aroma compounds from plants.
  • Resin: A solid or highly viscous substance of plant or synthetic origin.
  • Extraction (chemistry): The separation process of a substance from a matrix.
  • Flavor: The sensory impression of food or other substances, and is determined primarily by the chemical senses of taste and smell.
  • Traditional medicine: Systems of medicine developed before the era of modern medicine, based on cultural beliefs and practices handed down from generation to generation.

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