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01. Oleorresinas

Oleoresin basil 6% BAS1001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of basil
Odour Warm, spicy
Colour Dark green
Solubility Soluble in vegetable oils
Parameters Volatile oil: 6%
Method of obtaining Solvent extraction of the dried leaves

Oleorresina capsicum CAP1021

Oleorezyna goździka
Physical form Liquid
Taste Highly pungent
Odour Distinctive acrid aroma charcteristic of capsicum
Colour Red
Solubility Soluble in water
Parameters Colour: 3000 - 10000 CU Capsaicin: min. 1000000 SHU
Method of obtaining Solvent extraction of the dried pods of Indian red chillies

Oleorresina capsicum 10% CAP1004

Oleorezyna goździka
Physical form Liquid
Taste Highly pungent
Odour Distinctive acrid aroma characteristic of capsicum
Colour Dark red
Solubility Partially soluble in alcohol and fixed oils
Parameters Colour value: 3000 - 15000 CU Capsaicin: 10 - 10.5%
Method of obtaining Solvent extraction of the dried pods of Indian red chillies

Oleorresina capsicum 25% CAP1001

Oleorezyna goździka
Physical form Liquid
Taste Highly pungent
Odour Distinctive acrid aroma characteristic of capsicum
Colour Light amber red
Solubility Partially soluble in alcohol and fixed oils
Parameters Colour value: 4000 - 10000 CU Capsaicin: 25 - 25.3%
Method of obtaining Solvent extraction of the dried pods of Indian red chillies

Oleorresina capsicum 3,1% descolorada CAP1086

Oleorezyna goździka
Physical form Liquid
Taste Highly pungent
Odour Distinctive acrid aroma charcteristic of capsicum
Colour Red purplish, amber
Solubility Soluble in water
Parameters Colour: 160 - 500 CU Capsaicin: 3,1%
Method of obtaining Solvent extraction of the dried pods of Indian red chillies

Oleorresina capsicum 3,3% CAP1026

Oleorezyna goździka
Physical form Liquid
Taste Highly pungent
Odour Distinctive acrid aroma charcteristic of capsicum
Colour Red
Solubility Soluble in water
Parameters Colour: 4000 - 75000 CU Capsaicin: 3,3 – 3,5%
Method of obtaining Solvent extraction of the dried pods of Indian red chillies

Oleorresina capsicum 3,3% CAP1011

Oleorezyna goździka
Physical form Liquid
Taste Highly pungent
Odour Distinctive acrid aroma characteristic of capsicum
Colour Dark red
Solubility Partially soluble in alcohol and fixed oils
Parameters Colour value: 10000 - 15000 CU Capsaicin: 3.3 - 3.5%
Method of obtaining Solvent extraction of the dried pods of Indian red chillies

Oleorresina capsicum 3,3% descolorada CAP1016

Oleorezyna goździka
Physical form Liquid
Taste Highly pungent
Odour Distinctive acrid aroma charcteristic of capsicum
Colour Amber red
Solubility Soluble in fixed oils
Parameters Colour: <1000 cu Capsaicin: 3.3 – 3.5%
Method of obtaining Solvent extraction of the dried pods of Indian red chillies

Oleorresina capsicum 6,6% CAP1006

Oleorezyna goździka
Physical form Liquid
Taste Highly pungent
Odour Distinctive acrid aroma characteristic of capsicum
Colour Dark red
Solubility Partially soluble in alcohol and fixed oils
Parameters Capsaicin: 6,6% +/- 0,3% Colour value: 3700 - 15000 CU
Method of obtaining Solvent extraction of the dried pods of Indian red chillies

Oleorresina capsicum 6,6% descolorada CAP1014

Oleorezyna goździka
Physical form Liquid
Taste Highly pungent
Odour Distinctive acrid aroma charcteristic of capsicum
Colour Transparent dark brown
Solubility Partially soluble in alcohol and soluble in fixed oils
Parameters Colour: <1000 CU Capsaicin: 6.5 – 6.8%
Method of obtaining Solvent extraction of the dried pods of Indian red chillies

Oleorresina de ajo 5% GLC1020

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of garlic
Odour Characteristic of garlic
Colour Light yellow
Solubility Water dispersible
Parameters Volatile oils: 4 - 5%
Method of obtaining Extraction of the bulbs

Oleorresina de ajo 65% GLC1012

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of garlic
Odour Characteristic of garlic
Colour Light yellowish
Solubility Soluble in fixed oils
Parameters Volatile oils: min. 65%
Method of obtaining Extraction of the bulbs of Allium sativum L.

Oleorresina de ajo GLC1008

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of garlic
Odour Characteristic of garlic
Colour Pale yellow to yellowish brown
Solubility Soluble in fixed oils
Parameters Volatile oils: min. 10ml /100 g
Method of obtaining Extraction of the bulbs

Oleorresina de apio CEL1003

Oleorezyna goździka
Physical form Liquid
Taste Bitter, warm, burning
Odour Spicy, aromatic, herbal, tenacious
Colour Light oilve green
Solubility Soluble in fixed oils
Parameters Volatile oils: 7 – 9%
Method of obtaining Solvent extraction of the dried seeds

Oleorresina de apio de monte 1% LOV1J01

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of lovage
Odour Characteristic of lovage
Colour Dark brown to black
Solubility Soluble in water
Parameters Volatile oil: < 1%
Method of obtaining Solvent extraction of Levisticum officinale L.

Oleorresina de asafétida 10% HIN1001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of hing oil
Odour Characteristic of hing oil
Colour Light yellow
Solubility Soluble in vegetable oils
Parameters Volatile oil: 10 mL/100g
Method of obtaining Proportionate blending of the essential oil with suitable additives

Oleorresina de cardamomo 60% CAR1001

Oleorezyna goździka
Physical form Liquid
Taste Strongly aromatic
Odour Aromatic, penetrating, warm, spicy
Colour Olive green
Solubility Soluble in fixed oils
Parameters Volatile oils: 60 - 65%
Method of obtaining Solvent extraction of the dried seeds

Oleorresina de cardamomo CAR1310

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of cardamom
Odour Characteristic of cardamom
Colour Dark brown
Solubility -
Parameters Volatile oil: 25 – 65%
Method of obtaining Solvent extraction of the dried seeds of Elletaria cardamom (L) Maton

Oleorresina de cebolla ONI1002

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of freshly roasted onion
Odour Characteristic of freshly roasted onion
Colour Pale brown
Solubility Soluble in vegetable oils
Parameters 1 kg replaces 5 kgs onion
Method of obtaining Solvent extraction of the roasted bulbs

Oleorresina de cebolla verde ONI4001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of freshly crushed onion
Odour Characteristic of freshly crushed onion
Colour Pale yellow
Solubility Soluble in vegetable oils
Parameters 1 kg replaces 5 kg of green onion
Method of obtaining Extract of the actives of freshly crushed bulbs in vegetable oil

Oleorresina de cilantro 10% COR1302

Oleorezyna goździka
Physical form Liquid
Taste Fresh, characteristic of coriander
Odour Fresh, characteristic of coriander
Colour Pale yellow
Solubility Soluble in oils
Parameters Volatile oils: 10 – 12%
Method of obtaining Solvent extraction of dried seeds of coriander

Oleorresina de cilantro 30% COR1325

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of coriander
Odour Characteristic of coriander
Colour Pale yellow
Solubility -
Parameters Volatile oil: 30 - 33ml/100g
Method of obtaining Solvent extraction of the dried seeds of coriander

Oleorresina de cilantro COR1001

Oleorezyna goździka
Physical form Liquid
Taste Mild, warm, oily
Odour Sweetly aromatic, fruity
Colour Yellowish brown
Solubility Soluble in fixed oils
Parameters Volatile oils: min. 1ml/100g
Method of obtaining Solvent extraction of the dried seeds

Oleorresina de clavel CLV1001

Oleorezyna goździka
Physical form Liquid
Taste Slightly bitter
Odour Warm, spicy
Colour Dark brown
Solubility Soluble in fixed oils
Parameters Volatile oil: 70 – 90%
Method of obtaining Solvent extraction of the dried buds

Oleorresina de comino 10% CUM1001

Oleorezyna goździka
Physical form Liquid
Taste Warm, spicy
Odour Distinctive aroma, charcteristic of cuminaldehyde
Colour Light brown
Solubility Soluble in fixed oils
Parameters Volatile oils: 10 – 15%
Method of obtaining Solvent extraction of the roasted seeds

Oleorresina de comino 30% CUM1007

Oleorezyna goździka
Physical form Liquid
Taste Warm, spicy
Odour Distinctive aroma, charcteristic of cuminaldehyde
Colour Light brown
Solubility Soluble in fixed oils
Parameters Volatile oils: 30 – 40%
Method of obtaining Solvent extraction of the roasted seeds

Oleorresina de cúrcuma 50% TUR1026

Oleorezyna goździka
Physical form Liquid
Taste Spicy,aromatic
Odour Characteristic of turmeric
Colour Deep yellow
Solubility Soluble in alcohol
Parameters Colour value: 7200 - 7500 CU Curcumin content: 48 – 50%
Method of obtaining Solvent extraction of the dried rhizomes

Oleorresina de cúrcuma 8,5% soluble en agua TUR103M

Oleorezyna goździka
Physical form Liquid
Taste Practically neutral
Odour Relatively odourless
Colour Reddish yellow
Solubility Soluble in water
Parameters Colour value: 1350 - 1500 CU Curcumin content: 9 – 10%
Method of obtaining Oleorresina de cúrcuma 8,5% soluble en agua

Oleorresina de cúrcuma 8,5% soluble en agua TUR1033

Oleorezyna goździka
Physical form Liquid
Taste Spicy, aromatic
Odour Characteristic of turmeric
Colour Yellow
Solubility Soluble in water
Parameters Colour value: 1300 - 1500 CU Curcumin content: 8 – 10%
Method of obtaining Solvent extraction of the dried rhizomes

Oleorresina de cúrcuma 95% TUR1001

Oleorezyna goździka
Physical form Powder
Taste Practically neutral
Odour Relatively odourless
Colour Orange yellow
Solubility Soluble in alkohol
Parameters Curcumin content: min. 94%
Method of obtaining Solvent extraction of the dried rhizomes of Curcuma longa L.

Oleorresina de espinaca SPI1001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of spinach
Odour Green, herbaceous
Colour Dark green
Solubility Soluble in fixed oils
Parameters Copper chlorophyll: min. 4%
Method of obtaining Solvent extraction of the dried leaves of spinach with subsequent replacement of magnesium by copper for colour stabilisation

Oleorresina de fenogreco FEN1009

Oleorezyna goździka
Physical form Liquid
Taste Bitter
Odour Characteristic of fenugreek
Colour Yellowish brown
Solubility Water dispresible
Parameters Specific gravity (at 20/40C): 1.235 – 1.244 g/cc
Method of obtaining Solvent extraction of the dried seeds

Oleorresina de hinojo FNL1001

Oleorezyna goździka
Physical form Liquid
Taste Sweet, slightly bitter after taste
Odour Warm, camphoraceous
Colour Dark greenish brown
Solubility Soluble in fixed oils
Parameters Volatile oil: 4 - 10ml/100g
Method of obtaining Solvent extraction of the dried seeds of Foeniculum vulgare Mill

Oleorresina de jengibre 30% GIN1006

Oleorezyna goździka
Physical form Liquid
Taste Sharp, spicy, pungent
Odour Warm, sweet, strongly aromatic
Colour Dark brown
Solubility Soluble in alcohol with slight sediments
Parameters Volatile oil: 30 – 35 ml/100g
Method of obtaining Solvent extraction of the dried rhizomes

Oleorresina de jengibre 30% GIN1049

Oleorezyna goździka
Physical form Liquid
Taste Sharp, spicy, pungent
Odour Warm, sweet, strongly aromatic
Colour Dark brown
Solubility Soluble in alcohol with slight sediments
Parameters Volatile oil: 30 – 35 ml/100g
Method of obtaining Solvent extraction of the dried rhizomes

Oleorresina de la flor de moscada 30% MAC1002

Oleorezyna goździka
Physical form Liquid
Taste Spicy, mildly bitter
Odour Aromatic, warm, camphoraceous
Colour Amber or dark red
Solubility Soluble in fixed oils
Parameters Volatile oils: min. 30 - 35ml /100 g
Method of obtaining Solvent extraction of the dried arillodes of the seeds

Oleorresina de la hoja de laurel LAU1001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of laurel
Odour Spicy, characteristic of laurel
Colour Dark olive green
Solubility Soluble in vegetable oils
Parameters Volatile oils: min. 6ml /100 g
Method of obtaining Solvent extraction of the dried laurel leaves

Oleorresina de la nueza moscada 30% NUT1016

Oleorezyna goździka
Physical form Liquid
Taste Spicy, warm, slightly bitter
Odour Aromatic, penetrating, mildly camphoraceous
Colour Light amber to reddish brown
Solubility Soluble in fixed oils
Parameters Volatile oil: 32 – 38 ml/100g
Method of obtaining Solvent extraction of the dried seeds

Oleorresina de la nueza moscada 30 % NUT1027

Oleorezyna goździka
Physical form Liquid
Taste Spicy, warm, slightly bitter
Odour Aromatic, penetrating, mildly camphoraceous
Colour Light yellow
Solubility Soluble in fixed oils
Parameters Volatile oils: 30 - 35%
Method of obtaining Solvent extraction of the dried seeds

Oleorresina de la nueza moscada 30% NUT1316

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of nutmeg with a pleasant warm taste
Odour Characteristic of nutmeg
Colour White to light orange
Solubility -
Parameters Volatile oil: 30 – 31%
Method of obtaining Solvent extraction of the riped seeds of Myristica fragrans Houtton

Oleorresina de la nueza moscada 40% NUT1001

Oleorezyna goździka
Physical form Liquid
Taste Spicy, warm, slightly bitter
Odour Aromatic, penetrating, mildly camphoraceous
Colour Light amber to reddish brown
Solubility Soluble in fixed oils
Parameters Volatile oil: 40 – 48 ml/100g
Method of obtaining Solvent extraction of the dried seeds

Oleorresina de la nueza moscada 40% NUT1701

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of nutmeg
Odour Characteristic of nutmeg
Colour White to light orange
Solubility -
Parameters Volatile oil: 40 – 41%
Method of obtaining Solvent extraction of the riped seeds of Myristica fragrans Houtton

Oleorresina de la pimienta blanca 10% WPE1005

Oleorezyna goździka
Physical form Liquid
Taste Strongly aromatic, pungent
Odour Characteristic of white pepper
Colour Light yellow to cream
Solubility Soluble in water
Parameters Piperine: min. 21 - 22% Volatile oil: 9 - 12 ml/100g
Method of obtaining Solvent extraction of the white pepper prepared from ripe pepper berries by disintegration of the skin,decortication and drying.

Oleorresina de la pimienta blanca 40/20 WPE1006

Oleorezyna goździka
Physical form Liquid
Taste Strongly aromatic, pungent
Odour Characteristic of white pepper
Colour Light yellow to cream
Solubility Soluble in alcohol with sediments
Parameters Piperine: min. 40% Volatile oil: 20 - 21 ml/100g
Method of obtaining Solvent extraction of the white pepper prepared from ripe pepper berries by disintegration of the skin, decortication and drying.

Oleorresina de la pimienta blanca WPE1028

Oleorezyna goździka
Physical form Liquid
Taste Strongly aromatic, pungent
Odour Characteristic of white pepper
Colour Light yellow to cream
Solubility Soluble in alcohol with sediments
Parameters Piperine: min. 40% Volatile oil: 20 ml/100g
Method of obtaining Solvent extraction of the ripe berries

Oleorresina de la pimienta inglesa PIM1001

Oleorezyna goździka
Physical form Liquid
Taste Strongly aromatic
Odour Warm, sweet, peppery, cinamon-clove like flavour and astringent after taste
Colour Greenish brown
Solubility Soluble in fixed oils
Parameters Volatile oil: 25 - 35ml/100g
Method of obtaining Solvent extraction of the dried berries

Oleorresina de la pimienta inglesa PIM1365

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of allspice
Odour Characteristic of allspice
Colour Dark brown
Solubility -
Parameters Volatile oil: 40 – 65%
Method of obtaining -

Oleorresina de micro encapsulación de cúrcuma ETU1002

Oleorezyna goździka
Physical form Powder
Taste Neutral
Odour Neutral
Colour Yellow- orange
Solubility Soluble in water
Parameters Curcumin content: 7 – 10%
Method of obtaining Encapsulation of oleoresin in a suitable carrier followed by spray drying

Oleorresina de micro encapsulación de pimentón EPA1002

Oleorezyna goździka
Physical form Powder
Taste Slight taste reminiscent of paprica
Odour Light, vegetable
Colour Deep red
Solubility Soluble in water
Parameters Colour: 25000 - 27500 cu
Method of obtaining Encapsulation of oleoresin in a suitable carrier followed by spray drying

Oleorresina de mostaza 4% MUS1006

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of allyl isothiocyanate
Odour Characteristic of allyl isothiocyanate
Colour Light yellow
Solubility Soluble in water
Parameters Volatile oil: min. 4 ml/100g
Method of obtaining Obtained by mixing volatile oils with permitted additives

Oleorresina de orégano ORE1001

Oleorezyna goździka
Physical form Liquid
Taste Spicy
Odour Characteristic of oreganum
Colour Dark olive green
Solubility Soluble in fixed oils
Parameters Volatile oils: 30 – 45 ml/100g
Method of obtaining Solvent extraction of the dried leaves

Oleorresina de pimentón 65000 cu PAP1042

Oleorezyna goździka
Physical form Liquid
Taste Oily, practically pungency free
Odour Characteristic of paprica
Colour Dark red
Solubility Soluble in water
Parameters Colour value: 65000 - 66000 CU
Method of obtaining Solvent extraction of the dried pods, followed by removal of pungent principles

Oleorresina de pimentón 100 000 PAP1010

Oleorezyna goździka
Physical form Liquid
Taste Oily, practically pungency free
Odour Characteristic of paprika
Colour Dark red
Solubility Soluble in vegetable oils
Parameters Colour: 100 000 – 101 000 CU Capsaicin: 3.3 – 3.5%
Method of obtaining Solvent extraction of the dried pods

Oleorresina de pimentón 100 000 PAP1073

Oleorezyna goździka
Physical form Liquid
Taste Oily, practically pungency free
Odour Characteristic of paprica
Colour Dark red
Solubility Soluble in vegetable oils
Parameters Colour value: 100000 - 101000 CU Capsaicin: 250 - 350 ppm
Method of obtaining Solvent extraction of the dried pods, followed by removal of pungent principles

Oleorresina de pimentón 100.000 estable a la luz PAP1347

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of sweet chillies with a warm note
Odour Characteristic of sweet chillies
Colour Reddish brown
Solubility -
Parameters Colour value: 100000 – 101000 CU Capsaicin: 0,02%
Method of obtaining Solvent extraction of the dried ripe fruit of Capsicum annuum L or Capsicum frutescens L.

Oleorresina de pimentón 20000 soluble en aceite y agua PAP1205

Oleorezyna goździka
Physical form Liquid
Taste Oily, practically pungency free
Odour Characteristic of paprica
Colour Dark red
Solubility Soluble in water and oils
Parameters Colour value: 20000 - 21000 CU
Method of obtaining Solvent extraction of the dried pods, followed by removal of pungent principles

Oleorresina de pimentón 40 000 (eezeespice) PAP1248

Oleorezyna goździka
Physical form Liquid
Taste Oily, practically pungency free
Odour Characteristic of paprica
Colour Dark red
Solubility Soluble in wegetable oils, dispersible in water
Parameters Colour value: 40000 - 41000 CU
Method of obtaining Solvent extraction of the dried pods, followed by removal of pungent principles

Oleorresina de pimentón 40000 PAP1387

Oleorezyna goździka
Physical form Liquid
Taste Practically pungency free
Odour Characteristic of paprica
Colour Dark red
Solubility Soluble in water
Parameters Colour value: 40000 – 41000 CU
Method of obtaining Solvent extraction of the dried pods,followed by removal of pungent principles

Oleorresina de pimentón 50 000 PAP1013

Oleorezyna goździka
Physical form Liquid
Taste Oily, practically pungency free
Odour Characteristic of paprica
Colour Dark red
Solubility Dispersible in water
Parameters Colour value: 50000 - 51000 CU
Method of obtaining Solvent extraction of the dried pods, followed by removal of pungent principles

Oleorresina de pimentón 50 000 OWS PAP1050

Oleorezyna goździka
Physical form Liquid
Taste Oily, practically pungency free
Odour Characteristic of paprica
Colour Dark red
Solubility Dispersible in water
Parameters Colour value: 50000 - 51000 CU
Method of obtaining Solvent extraction of the dried pods, followed by removal of pungent principles

Oleorresina de pimentón 50 000 PAP1005

Oleorezyna goździka
Physical form Liquid
Taste Oily, practically pungency free
Odour Characteristic of paprica
Colour Dark red
Solubility Soluble in vegetable oils
Parameters Colour value: 50000 - 51000 CU
Method of obtaining Solvent extraction of the dried pods, followed by removal of pungent principles

Oleorresina de pimentón 50000 PAP1350

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of sweet chillies with a very slightly pungent after taste
Odour Characteristic of sweet chillies
Colour Reddish brown
Solubility Soluble in oils, it’s available as water-soluble blends
Parameters Colour value: 50000 – 51000 CU
Method of obtaining Solvent extraction of the dried ripe fruit of Capsicum annuum L or Capsicum frutescens L.

Oleorresina de pimentón 80000 estable a la luz PAP1052

Oleorezyna goździka
Physical form Liquid
Taste Oily, practically pungency free
Odour Characteristic of paprica
Colour Dark red
Solubility Dispersible in vegetable oils
Parameters Colour value: min. 80000 CU
Method of obtaining Solvent extraction of the dried pods,followed by removal of pungent principles

Oleorresina de pimienta negra PEP1073

Oleorezyna goździka
Physical form Liquid
Taste Strongly aromatic, pungent
Odour Terpinaceous, warm, spicy
Colour Olive green
Solubility Soluble in alcohol with sediments
Parameters Piperine: 42 – 43% Volatile oil: 22 – 25ml/100g
Method of obtaining Solvent extraction of the dried unripe berries

Oleorresina de pimienta negra 40/20 PEP1006

Oleorezyna goździka
Physical form Liquid
Taste Strongly aromatic, pungent
Odour Terpinaceous, warm, spicy
Colour Olive green
Solubility Soluble in alcohol with sediments
Parameters Piperine: 40 – 41% Volatile oil: 20 – 24 ml/ 100g
Method of obtaining Solvent extraction of the dried unripe berries of Piper nigrum L.

Oleorresina de pimienta negra PEP1077

Oleorezyna goździka
Physical form Liquid
Taste Strongly aromatic, pungent
Odour Terpinaceous, warm, spicy
Colour Cream to yellowish brown
Solubility Soluble in alcohol with sediments
Parameters Piperine: 40 – 41% Volatile oil: min. 20ml/100g
Method of obtaining Solvent extraction of the dried unripe berries

Oleorresina de vainilla 1,5% VAN1001

Oleorezyna goździka
Physical form Liquid
Taste Typical of vanilla
Odour Characteristic of vanilla beans
Colour Dark brown
Solubility Soluble in alcohol with sediments
Parameters Vanillin: min. 1,4%
Method of obtaining Solvent extraction of the dried cured beans

Oleorresina de vainilla 3% VAN1002

Oleorezyna goździka
Physical form Liquid
Taste Typical of vanilla
Odour Characteristic of vanilla beans
Colour Dark brown
Solubility Soluble in alcohol with sediments
Parameters Vanillin: 3 – 3,5%
Method of obtaining Solvent extraction of the dried cured beans
02. Aceites etéreo

Aceite de ajo GLC2006

Oleorezyna goździka
Physical form Liquid
Taste Characteristic
Odour Characteristic of garlic
Colour Golden yellowish brown
Solubility Soluble in fixed oils
Parameters Specific gravity (at 25ºC): 1,06 – 1,10 Refractive index (at 25ºC): 1,56 – 1.58
Method of obtaining Steam destillation of crushed green bulbs

Aceite de ajo GLC2009

Oleorezyna goździka
Physical form Liquid
Taste Characteristic
Odour Characteristic of garlic
Colour Golden yellowish brown
Solubility Soluble in fixed oils
Parameters Specific gravity (at 25ºC): 1,06 – 1,10 Refractive index (at 25ºC): 1,56 – 1.58
Method of obtaining Steam destillation of crushed green bulbs

Aceite de ajo GLC2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of garlic
Odour Characteristic of garlic
Colour Golden yellowish brown
Solubility Soluble in fixed oil
Parameters Specific gravity (25ºC): 1,0600 – 1,1000 Refractive index (25ºC): 1,5600 – 1,5800
Method of obtaining Steam destillation of the crushed green bulbs

Aceite de ajo GLC2301

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of garlic
Odour Characteristic of garlic
Colour Brownish yellow
Solubility Soluble in alcohol
Parameters Specific gravity (at 25ºC): 1.040 and 1.097 Refractive index (at 25ºC): 1.550 and 1.580
Method of obtaining Steam distillation of crushed bulbs and cloves of the common garlic

Aceite de cardamomo CAR2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of cardamom
Odour Strong, sweet, cineolic, woody, pulpy (resinous)
Colour Colourless to pale yellow
Solubility Soluble in alcohol
Parameters Cineole: 36 – 40% Terpinyl acetale: 38 – 42%
Method of obtaining Steam destillation of dried seeds of cardamom

Aceite de cebolla ONI2003

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of fresh bulbs of onion
Odour Characteristic of fresh bulbs of onion
Colour Amber yellow to amber orange
Solubility Soluble in alcohol
Parameters Specific gravity (at 25ºC): 1,0500 – 1,1350 Refractive index (at 25ºC): 1,5490 – 1,5700
Method of obtaining Steam destillation of crushed green bulbs

Aceite de cilantro COR2013

Oleorezyna goździka
Physical form Liquid
Taste Characteristic
Odour Husky, warm, citrus, woody
Colour Colourless to pale yellow liquid
Solubility Soluble in alcohol
Parameters Specific gravity (at 25ºC): 0,8630 – 0,8750 Refractive index (at 25ºC): 1,4600 – 1.4720
Method of obtaining Steam destillation of dried, nearly ripe fruits

Aceite de cilantro COR2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of coriander
Odour Husky, warm, citrus, woody
Colour Colourless to pale yellow
Solubility Soluble in alcohol
Parameters Specific gravity (25degC): 0,8630 – 0,8750 Refractive index (25degC): 1,4600 – 1,4720
Method of obtaining Steam destillation of dried, nearly ripe fruits of Coriandrum sativum L.

Aceite de cilantro COR2301

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of coriander
Odour Characteristic of coriander
Colour Colourless to pale yellow
Solubility -
Parameters Specific gravity (at 25ºC): 0.860 and 0.875 Refractive index (at 25ºC): 1.462 and 1.472
Method of obtaining -

Aceite de clavel CLV2005

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of clove
Odour Warm, woody, spicy, Phenolic (Eugenol)
Colour Colourless to pale yellow
Solubility Soluble in alcohol
Parameters Specific gravity at 25degC: 1.0380 to 1.0600 Refractive index at 25degC: 1.5250 to 1.5350
Method of obtaining Steam distillation of the leaves

Aceite de comino CAY2002

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of caraway
Odour Characteristic of caraway
Colour Yellow to light brown
Solubility Soluble in alcohol
Parameters Specific gravity at 250C: 0.9100 to 0.9400 Refractive index at 250C: 1.480 to 1.500
Method of obtaining Steam distillation of dried seeds

Aceite de corteza de canela CIN2005

Oleorezyna goździka
Physical form Liquid
Taste Characteristic
Odour Sweet, warm, fruity, spicy (Cinnamic Aldehyde)
Colour Pale yellow gradually becomes reddish
Solubility Soluble in alcohol
Parameters Cinnamic aldehyde: 65 to 75 %
Method of obtaining Steam distillation of the dried inner bark of the clipped cinnamon shrub

Aceite de enebro JUN2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of juniper
Odour Dry, husky, warm, terpenic, spicy (like peppery), winey
Colour Faintly green or yellowish
Solubility Soluble in fixed oil
Parameters Specific gravity (25ºC): 0,8480 – 0,8790 Refractive index (25ºC): 1,4720 – 1,4840
Method of obtaining Steam destillation of the dried ripe fruits of Juniperus communis L.

Aceite de hing (asafétida) HIN2005

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of hing oil
Odour Characteristic of hing oil
Colour Colourless to pale yellow
Solubility Soluble in fixed oils
Parameters Specific gravity (at 25ºC): 0,8800 – 1,1000 Refractive index (at 25ºC): 1,5100 – 1,5350
Method of obtaining Steam destillation of the gum resin

Aceite de jengibre GIN2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic
Odour Slight, limoney, greeny, spicy, gingery
Colour Pale to light yellow
Solubility Soluble in alcohol
Parameters Alpha Zingiberene: 35 – 41% Beta Sesquiphellandrene: 10 – 14%
Method of obtaining Alpha Zingiberene: 35 – 41% Beta Sesquiphellandrene: 10 – 14%

Aceite de la flor de moscada MAC2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of mace
Odour Slight husky, green, warm, terpenic, spicy, woody
Colour Colourless to pale yellow
Solubility Soluble in fixed oils
Parameters Specific gravity (25degC): 0,8600 – 0,9200 Refractive index (25degC): 1,4700 – 1,4900
Method of obtaining Steam destillation of the dreid arillodes of the seeds of Myristica fragrans Houtt

Aceite de la hierba de limón LEM2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of lemon grass
Odour Sharp, grassy, limoney, woody
Colour Light yellow to yellowish brown
Solubility Soluble in alcohol
Parameters Specific gravity (25degC): 0,8690 – 0,8960 Refractive index (25degC): 1,4830 – 1,4890
Method of obtaining Steam destillation of the freshly cut and partially dried aerial parts

Aceite de la nuez moscada NUT2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of nutmeg
Odour Strong, slight husky, warm, terpenic, camphoraceous
Colour Colourless to pale yellow
Solubility Soluble in alcohol
Parameters Specific gravity (25degC): 0,8542 – 0,9200 Refractive index (25degC): 1,470 – 1,488
Method of obtaining Steam destillation of the dried seeds

Aceite de la nuez moscada NUT2301

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of nutmeg
Odour Refreshing aroma of nutmeg
Colour Colourless to pale yellow
Solubility Soluble in alcohol
Parameters Specific gravity (at 25ºC): 0.860 and 0.910 Refractive index (at 25ºC): 1.470 and 1.488
Method of obtaining Steam distillation of dried kennels of the ripe seed of Myrystica fragrans Houtt

Aceite de la pimienta blanca WPE2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of white pepper
Odour Dry, strong, husky, warm, peppery
Colour Bluish green
Solubility Soluble in fixed oils
Parameters Specific gravity at 25degC: 0.860 to 0.8780 Refractive index at 25degC: 1.475 to 1.4850
Method of obtaining Steam distillation of dried seeds

Aceite de mejorana MAR2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of marjoram
Odour Characteristic of marjoram
Colour Colourless to pale yellow
Solubility Soluble in alcohol
Parameters Specific gravity (25degC): 0,8840 – 0,8940 Refractive index (25degC): 1,4500 – 1,4900
Method of obtaining Steam destillation of the dried aerial parts

Aceite de mejorana MAR2J01

Oleorezyna goździka
Physical form Liquid
Taste Characteristic
Odour Characteristic of marjoram, camphorated, aromatic
Colour Pale yellow to greenish yellow
Solubility -
Parameters Specific gravity (at 20ºC): 0,886 – 0,906 g/ml Refractive index (at 20ºC): 1,4700 – 1,4760
Method of obtaining Steam destillation of the dried aerial parts

Aceite de pimienta negra PEP2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of black pepper
Odour Strong, husky, dry, sharp, peppery
Colour Colourless to pale greenish
Solubility Soluble in alcohol
Parameters Specific gravity (25degC): 0.8600-0.8840 Refractive index (25degC): 1.4780-1.4880
Method of obtaining Steam destillation of the dried unripe berries

Aceite de romero ROS2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of rosemary
Odour Cineolic, camphoraceous, husky, green, leafy
Colour Light greenish yellow
Solubility Soluble in alcohol
Parameters Specific gravity (25degC): 0,9000 – 0,9350 Refractive index (25degC): 1,4600 – 1.4700
Method of obtaining Steam destillation of the dried leaves of Rosmarinus officinalis

Aceite del grano de cilantro COR2012

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of coriander
Odour Husky, warm, citrus, woody
Colour Colourless to pale yellow
Solubility
Parameters Specific gravity (25degC): 0,8630 – 0,8750 Refractive index (25degC): 1,4600 – 1.4720
Method of obtaining Steam destillation of dried, nearly ripe fruits of Coriandrum sativum L

Aceite esencial de comino CUM2001

Oleorezyna goździka
Physical form Liquide
Taste Characteristic of cumin
Odour Green, husky, aldehydic, sharp
Colour Colourless to pale yellow when fresh, with a tendency to darken on storage
Solubility Soluble in alcohol
Parameters Specific gravity (25degC): 0,8700 – 0,9300 Refractive index (25degC): 1,4800 – 1,5090
Method of obtaining Steam destillation of the seeds

Carrot seed oil CRT2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic
Odour Characteristic
Colour Pale to light yellow
Solubility Soluble in alcohol
Parameters Carotol: min. 70%
Method of obtaining Steam destillation of the seeds of carrot

Celery seed oil CEL2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of celery
Odour Green Fatty Seed , like flower
Colour Yellowish brown
Solubility Soluble in alcohol
Parameters D Limonene: 68 - 76%
Method of obtaining Steam destillation of the dried seeds

Cinnamon leaf oil CIN2010

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of cinnamon
Odour Greenish, sweet, woody, spicy (Phenolic)
Colour Light to dark brown
Solubility Soluble in alcohol
Parameters Eugenol: 75 – 80%
Method of obtaining Steam destillation of the partially dried leaves

Dill seed oil DIL2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic
Odour Green, husky, terpenic, warm
Colour Light yellow to light brown
Solubility Soluble in alcohol
Parameters D Carvone: 20 – 30%
Method of obtaining Steam destillation of the seeds

Peppermint oil PEM2001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic
Odour Green, sharp, terpenic, minty, cool
Colour Colourless to pale yellow
Solubility Soluble in alcohol
Parameters Menthol: 40 – 50%
Method of obtaining Steam destillation of the plant
03. Legumbres secas

Ajo tostado en polvo GLC8590

Oleorezyna goździka
Physical form Powder
Taste Characteristic of toasted garlic
Odour Characteristic of toasted garlic
Colour Light to dark brown
Solubility -
Parameters Rehydration factor: 3
Method of obtaining -

Bear's garlic flakes 2-4mm BGL7501

Oleorezyna goździka
Physical form Flakes 2 – 4mm
Taste True to type, like garlic
Odour True to type, like garlic
Colour Green
Solubility -
Parameters Rehydration factor: 1:9
Method of obtaining The raw material is carefully dried with hot air at about 60C in order to prevent browning

Boleto comestible en copos 2-4mm BOL7524

Oleorezyna goździka
Physical form Flakes
Taste Characteristic of boletus
Odour Typical, aromatic, not musty
Colour Light brown, creamy white, few dark pieces
Solubility -
Parameters Rehydration factor: 6
Method of obtaining Carefull hot – air treatment of approx.60°C in order to prevent browning

Boleto comestible en polvo BOL8500

Oleorezyna goździka
Physical form Powder
Taste Characteristic of boletus
Odour Typical, aromatic, not musty
Colour Light brown, creamy white, few dark pieces
Solubility -
Parameters Rehydration factor: about 1:6
Method of obtaining Careful hot – air treatment of approx.60°C in order to prevent browning

Cebolla en polvo ONI8500

Oleorezyna goździka
Physical form Powder
Taste True to type, fresh, no off flavour
Odour True to type
Colour Yellowish white, without brown pieces
Solubility -
Parameters Rehydration factor: about 1:6
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to prevent browning. Then follows the cleaning and milling procedure

Cebolla tostada en polvo ONI8590

Oleorezyna goździka
Physical form Powder
Taste Tasty, not bitter or burned
Odour Characteristic of toasted onion
Colour Light to dark brown
Solubility -
Parameters Rehydration factor: 9
Method of obtaining The raw material is carefully dried with hot air of about 60 °C. Then follows the toasting procedure with hot-air of about 105°C

Cebollín 1-2mm CHV7512

Oleorezyna goździka
Physical form Rolls
Taste Characteristic of chive
Odour Characteristic of chive
Colour Green without brown parts
Solubility -
Parameters Rehydration factor: 1:9
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to prevent browning. Then follows the cleaning procedure. The cleaned material is cut to flakes.

Cebollín 3mm CHV7503

Oleorezyna goździka
Physical form Rolls
Taste Characteristic of chive
Odour Characteristic of chive
Colour Green without brown parts
Solubility -
Parameters Rehydration factor: 1:9
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to prevent browning. Then follows the cleaning procedure. The cleaned material is cut to rolls.

Cebollín 3mm CHV7K03

Oleorezyna goździka
Physical form Rolls 3 mm
Taste Spicy, a bit like onion, typical of chive
Odour Aromatic, a bit like onion, typical of chive
Colour Bright green
Solubility
Parameters Moisture: max. 6%
Method of obtaining Produced from freshly harvested, washed, cut, air-dried and machine cleaned material

Champiñón en copos 2-4mm CHA7524

Oleorezyna goździka
Physical form Flakes 2 – 4mm
Taste Characteristic of champignon
Odour Characteristic of champignon
Colour White to creamy white
Solubility -
Parameters Loss of drying: 9%
Method of obtaining Raw material is cleaning , cutting. Gentle air drying at approx. 600C, afterwards cleaning and packaged to container

Champiñón en polvo CHA8500

Oleorezyna goździka
Physical form Powder
Taste Characteristic of champignon
Odour Characteristic of champignon
Colour White to creamy white
Solubility -
Parameters Loss of drying: 9%
Method of obtaining Raw material is cleaning , milling. Gentle air drying at approx. 600C, afterwards cleaning and packaged to container

Copos de cebolla tostado 3mm ONI7593

Oleorezyna goździka
Physical form Flakes 3mm
Taste Characteristic of toasted onion
Odour Characteristic of toasted onion
Colour Brown
Solubility -
Parameters Moisture: < 6 %
Method of obtaining The raw material is carefully dried with hot air of about 60°C. Then follows the toasting procedure with hot-air of about 1050C.

Copos de pimentón 1mm PAP7501

Oleorezyna goździka
Physical form Granules
Taste Characteristic of paprica, not hot in taste
Odour Characteristic of paprica, aromatic
Colour Intensive red, without any burnt pieces
Solubility -
Parameters Rehydration factor: 10
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to preserve the vitamins, minerals and nutrients. Then follows the cleaning procedure. The cleaned material is cut to flakes

Copos de pimentón 3mm PAP7503

Oleorezyna goździka
Physical form Flakes
Taste Characteristic of paprica, not hot in taste
Odour Characteristic of paprica, aromatic
Colour Intensive red, without any burnt pieces
Solubility -
Parameters Rehydration factor: 10
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to preserve the vitamins, minerals and nutrients. Then follows the cleaning procedure. The cleaned material is cut to flakes

Copos de tomate 1-3mm TOM7513

Oleorezyna goździka
Physical form Flakes
Taste Characteristic of fresh tomato
Odour Characteristic of fresh tomato
Colour Red, characteristic of tomato
Solubility -
Parameters Rehydration factor: 8:1
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to prevent browning. Then follows the cleaning procedure. The cleaned material is cut to flakes

Copos de tomate 1mm TOM7501

Oleorezyna goździka
Physical form Granules
Taste Characteristic of fresh tomato
Odour Characteristic of fresh tomato
Colour Red, characteristic of tomato
Solubility -
Parameters Rehydration factor: 8:1
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to prevent browning. Then follows the cleaning procedure. The cleaned material is cut to flakes

Copos de tomate 9mm TOM7509

Oleorezyna goździka
Physical form Flakes
Taste Characteristic of fresh tomato
Odour Characteristic of fresh tomato
Colour Red, characteristic of tomato
Solubility -
Parameters Rehydration factor: 8:1
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to prevent browning. Then follows the cleaning procedure. The cleaned material is cut to flakes

Copos de tomate laminadas 3-7mm TOM7A01

Oleorezyna goździka
Physical form Flakes
Taste Characteristic of fresh tomatoes
Odour Characteristic of fresh tomatoes
Colour Red, characteristic of fresh tomatoes
Solubility -
Parameters Colour (A/B Gardner): min. 1,7
Method of obtaining Tomato flakes obtained from tomato paste by dehydration through a roller dry system

Espinaca en copos 1-3mm SPI7513

Oleorezyna goździka
Physical form Flakes
Taste True to type, fresh, no off flavour
Odour True to type, without hay flavour
Colour Deep green
Solubility -
Parameters Loss on drying: 6%
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to prevent browning. Then follows the cleaning and next material is cut to pieces

Espinaca en polvo SPI8500

Oleorezyna goździka
Physical form Powder
Taste True to type, fresh, no off flavour
Odour True to type, without hay flavour
Colour Deep green
Solubility -
Parameters Loss on drying: 6%
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to prevent browning. Then follows the cleaning and milling procedure.

Perejil en polvo PAR8500

Oleorezyna goździka
Physical form Powder
Taste Typical of parsley
Odour Typical of parsley
Colour Green
Solubility -
Parameters Loss of drying: max. 7%
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to prevent browning. Then follows the cleaning procedure and milling.

Repollo cortado 15mm CAB7515

Oleorezyna goździka
Physical form Flakes
Taste Characteristic of cabbage
Odour Characteristic of cabbage
Colour White to beige
Solubility -
Parameters Rehydration factor: 9
Method of obtaining The raw material is carefully dried with hot air of about 60 °C, in order to prevent browning. Then follows the cleaning procedure. The cleaned material is cut to flakes

Tomate en polvo CB TOM8C00

Oleorezyna goździka
Physical form Powder
Taste Characteristic of fresh tomatoes
Odour Characteristic of fresh tomatoes
Colour Red, characteristic of fresh tomatoes
Solubility -
Parameters Colour (Gardner/hunter lab scale): min. 2,1 Consistency (Bostwick): min. 6,0
Method of obtaining Product obtained with fresh tomatoes, sorter-washed. After concentration of mashed tomatoes under vacuum, the powder is obtained by filtermat technology.

Tomate en polvo HB TOM8C99

Oleorezyna goździka
Physical form Powder
Taste Characteristic of fresh tomatoes
Odour Characteristic of fresh tomatoes
Colour Red, characteristic of fresh tomatoes
Solubility -
Parameters Colour (Gardner/hunter lab scale): min. 1,8 Consistency (Bostwick): min. 6,0
Method of obtaining Product obtained with fresh tomatoes, sorter-washed. After concentration of mashed tomatoes under vacuum, the powder is obtained by filtermat technology
04. Especias

Chile triturado esterilizada CHL7000

Oleorezyna goździka
Physical form Crushed pieces
Taste Spicy, characteristic of chilli
Odour Characteristic of chilli
Colour Bright red
Solubility -
Parameters Heat content: 25000 – 35000 SHU
Method of obtaining Product is obtained by crushing the dried fruits of Capsicum annum L.

Cúrcuma molida esterilizada 3% TUR8000

Oleorezyna goździka
Physical form Powder
Taste Slightly bitter
Odour Earthy aroma
Colour Bright yellow to orange
Solubility -
Parameters Curcumin content: min. 3%
Method of obtaining Powdering of the dried rhizomes

Jengibre molido esterilizada GIN8000

Oleorezyna goździka
Physical form Powder
Taste Pungent, characteristic of ginger
Odour Aromatic,characteristic of ginger
Colour Pale brown
Solubility -
Parameters Volatile oil: > 1%
Method of obtaining Product is obtained by grinding dried rhizomes of Zingiber officinale Rosc.

Pimienta negra 250g/L PEP7R01

Oleorezyna goździka
Physical form Powder
Taste Characteristic of black pepper
Odour Characteristic of black pepper
Colour Brownish black or dark grey to greyish brown
Solubility -
Parameters Bulk density: 260g/l ± 10
Method of obtaining -

Pulpas de pimienta PEP9001

Oleorezyna goździka
Physical form Coarse powder
Taste Characteristic of black pepper
Odour Characteristic of black pepper
Colour Greyish black
Solubility -
Parameters Mesh size: 4000 microns
Method of obtaining Solvent extraction and removal of the oleoresin from the dried, powdered unripe berries of Piper nigrum L.
05. Extractos de carne

Carne de pollo cocida polvo - la piel y la carne CHK5L01

Oleorezyna goździka
Physical form Powder
Taste Characteristic of cooked chicken
Odour Characteristic of cooked chicken
Colour Light brown
Solubility -
Parameters Cooked chicken skin (60%) Cooked chicken meat (18%) Chicken broth (14%) Salt (8%) Extract of rosemary (0,1%)
Method of obtaining Spray drying from fresh or frozen poultry in an approved factory

Cooked chicken powder CHK5L00

Oleorezyna goździka
Physical form Powder
Taste Characteristic of cooked chicken
Odour Characteristic of cooked chicken
Colour Light tan to brown
Solubility -
Parameters Protein: min. 48 %
Method of obtaining Product obtained by spray drying cooked chcicken meat

Extracto de los huesos de cerdo POR5800

Oleorezyna goździka
Physical form Powder
Taste Neutral, meaty
Odour Neutral, meaty
Colour Pale cream
Solubility Soluble in water
Parameters Protein: 95 - 100%
Method of obtaining Deriving from fresh pork bone. Manufactured only by mechanical and thermal treatment.

Extracto de los huesos de pollo CHK5800

Oleorezyna goździka
Physical form Powder
Taste Neutral, meaty
Odour Neutral, meaty
Colour Pale cream
Solubility Soluble in water
Parameters Protein: min. 80%
Method of obtaining Deriving from fresh chicken frame. Manufactured only by mechanical and thermal treatment.

Powdered cooked beef BEF5L01

Oleorezyna goździka
Physical form Powder
Taste Characteristic of cooked beef
Odour Characteristic of cooked beef
Colour Brown
Solubility -
Parameters Protein: min. 58%
Method of obtaining Spray drying cooked beef meat in an approved factory
06. Grasas de animales

Chicken fat with chicken broth powder FAT0LCH

Oleorezyna goździka
Physical form Powder
Taste Characteristic of chicken fat and broth
Odour Characteristic of chicken fat and broth
Colour Cream, very pale yellow
Solubility -
Parameters Fat: max. 71 % Protein: min. 20,7 %
Method of obtaining Product obtained by spray drying of fresh or frozen poultry

Cooked beef fat powder FAT0LBF

Oleorezyna goździka
Physical form Powder
Taste Characteristic of beef fat
Odour Characteristic of beef fat
Colour Beige to light brown
Solubility -
Parameters Fat: max. 72 % Protein: min. 23%
Method of obtaining Product obtained by spray drying

Grasa de pollo FAT0800

Oleorezyna goździka
Physical form Liquid
Taste Neutral
Odour Neutral
Colour -
Solubility -
Parameters Fat: 100% Monosaturated: 51% Saturated: 31% Polyunsaturated: 18%
Method of obtaining Manufactured from fresh chicken frames
07. Concentrados vegetales

Concentrado de remolacha RBE8S03

Oleorezyna goździka
Physical form Powder
Taste Sourish - sweet
Odour Characteristic of beetroot juice
Colour Red to red-violet
Solubility -
Parameters Colouring power at 535 nm: min. 0,3
Method of obtaining Dried beetroot concentrate is produced by spray drying with addition of maltodextrin as carrier

Concentrado de remolacha RBE8X0E

Oleorezyna goździka
Physical form Powder
Taste -
Odour -
Colour Red purplish
Solubility Soluble in water
Parameters Colour strength (E%1, 1cm, pH:5, 535nm): 2,8 – 3,2
Method of obtaining A concentrated juice of beetroot powder on a maltodextrin carrier.
08. Colorantes naturales

Annatto 30% ANN3W30

Oleorezyna goździka
Physical form Powder
Taste -
Odour -
Colour Dark brown
Solubility Soluble in hot alkali solution
Parameters Norbixin content: min. 30%
Method of obtaining Concentrated pigment obtained from Annatto seeds, must be diluted for use

Annatto líquido 10% OS ANN3W10

Oleorezyna goździka
Physical form Liquid
Taste -
Odour -
Colour Dark orange
Solubility Soluble in fats
Parameters Norbixin content: 9,5 – 10,5%
Method of obtaining Suspension in oil of pigments extracted from Annatto seeds

Annatto líquido 5% WS ANN3W05

Oleorezyna goździka
Physical form Liquid
Taste -
Odour -
Colour Dark brown
Solubility Soluble in water
Parameters Norbixin content: 4,25 – 5,5%
Method of obtaining Aqueous potassium hydroxide solution of the colouring pigment extracted from Annatto seeds

Carmín 10% soluble en agua COC3W10

Oleorezyna goździka
Physical form Liquid
Taste -
Odour -
Colour Red purple
Solubility Soluble in water
Parameters Carminic acid content: 10,3 – 12%
Method of obtaining Aqueous solution of carmine stabilized with potassium hydroxide

Carmín 5% soluble en agua COC3W05

Oleorezyna goździka
Physical form Liquid
Taste -
Odour -
Colour Red purple
Solubility Soluble in water
Parameters Carminic acid content: 5,15 – 6%
Method of obtaining Aqueous solution of carmine stabilized with potassium hydroxide

Carmín 50% soluble en agua COC3W01

Oleorezyna goździka
Physical form Powder
Taste -
Odour -
Colour Dark purple
Solubility Soluble in water
Parameters Carminic acid content: 47,5 – 51%
Method of obtaining Spray dried alkaline solution of Carmine

Extracto de zanahoria negra BCJ3X0E

Oleorezyna goździka
Physical form Powder
Taste -
Odour -
Colour Dark purple
Solubility Soluble in water
Parameters Colour strength (E%1, 1cm, pH:3, 520nm): 11,5 – 12,5
Method of obtaining -

Extracto de zanahoria negra BCJ3601

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of purple carrot
Odour Characteristic of purple carrot
Colour Red
Solubility -
Parameters Colour strength: 4.0 +/- 0.2 Transmission (900 nm, 1 % sol.): > 90%
Method of obtaining -
09. Aromas naturales

Apricot extract APR1001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of apricot fruit
Odour Characteristic of apricot fruit
Colour Light brown
Solubility Soluble in water
Parameters Moisture: max. 5%
Method of obtaining Solvent extraction of the dried fruits of Prunus armeniaca L

Extracto de regaliz LIC1004

Oleorezyna goździka
Physical form Powder
Taste Characteristic sweet taste of licorice
Odour Characteristic
Colour Brown
Solubility Soluble in water
Parameters Glycyrrhizin: 20% w/w NLT
Method of obtaining Obtained by spray drying of aqueous extract of Glycyrrhiza glabra L.

Fig extract FIG1001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of fig fruit
Odour Characteristic of fig fruit
Colour Dark brown
Solubility Soluble in water
Parameters -
Method of obtaining Solvent extraction of the dried fruits of Ficus carica L

Plum extract PLM1001

Oleorezyna goździka
Physical form Liquid
Taste Characteristic of plum fruit
Odour Characteristic of plum fruit
Colour Dark brown
Solubility Soluble in water
Parameters Moisture: max. 20%
Method of obtaining Extraction of the dried fruits of Prunus L
10. Proteínas de colágeno

Chicken collagen protein CHK58SF

Oleorezyna goździka
Physical form Powder
Taste Mild chicken
Odour Mild chicken
Colour Cream
Solubility Water binding, fat binding
Parameters Protein: 72 - 78%
Method of obtaining Manufactured from natural food grade chicken raw material by mechanical and thermal treatment

Pork protein

Oleorezyna goździka
Physical form Powder
Taste -
Odour -
Colour Pale cream
Solubility -
Parameters Protein: 90 % (±2%)
Method of obtaining -
11. Extracto de levadura

Extracto de levadura B

Oleorezyna goździka
Physical form Powder
Taste Meaty
Odour Charcteristioc
Colour Beige, light brown
Solubility -
Parameters Protein: 39 % (±2%)
Method of obtaining -
12. Liofilizados

Broccoli florets

Oleorezyna goździka
Physical form Florets
Taste Characteristic of broccoli
Odour Characteristic of broccoli
Colour Green, characteristic of broccoli
Solubility -
Parameters Moisture: < 5 %
Method of obtaining Produced from fresh broccoli, after crop immediately cleaned, washed, sliced, frozen and freeze-dried

Cauliflower florets

Oleorezyna goździka
Physical form Florets
Taste Characteristic of cauliflower
Odour Characteristic of cauliflower
Colour White to cream, characteristic of cauliflower
Solubility -
Parameters Moisture: < 5 %
Method of obtaining Produced from fresh or deep-frozen cauliflower by freeze-drying

Copos de cebolla roja 3mm

Oleorezyna goździka
Physical form Flakes
Taste Characteristic of onion
Odour Characteristic of onion
Colour White center, red/purple surface
Solubility -
Parameters Moisture: <5%
Method of obtaining Produced from fresh onions, after crop immediately cleaned, chopped and freezedried

Green beans powder

Oleorezyna goździka
Physical form Powder
Taste Characteristic of green beans
Odour Characteristic of green beans
Colour Green
Solubility -
Parameters Moisture: <5%
Method of obtaining Produced from fresh beans, deep frozen, freeze-dried and milled

Shallots flakes 3mm

Oleorezyna goździka
Physical form Flakes
Taste Characteristic of shallots
Odour Characteristic of shallots
Colour Light colour with light purple pieces
Solubility -
Parameters Moisture: < 5 %
Method of obtaining Produced from fresh shallots, after crop immediately cleaned, chopped and freeze-dried

Muestras destinadas a las pruebas de laboratorio para la producción industrial. No ofrecemos muestras para el uso individual.