Mintarendelés

01. Oleoresinek

1,5% Vanília oleoresin 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

10% Fehérbors oleoresin 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.

10% Kömény oleoresin 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

100 000 fénystabil paprika oleoresin 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.

100 000 paprika oleoresin 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

100 000CU paprika oleoresin 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

20000-Oleo vízben oldódó paprika oleoresin 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

25% Capsicum paprika oleoresin 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

3,1% elszíneződött Capsicum paprika oleoresin CAP1086

Oleorezyna goździka
Physical form Liquid
Taste Highly pungent
Odour Distinctive acrid aroma charcteristic of capsicum
Colour Light amber red
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

3,3% elszíneződött Capsicum paprika oleoresin 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

3.3% Capsicum paprika oleoresin 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

3% Vanília oleoresin 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

30 % szerecsendió oleoresin 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

30% gyömbér oleoresin 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

30% Kömény oleoresin 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 – %
Method of obtaining Solvent extraction of the roasted seeds

30% szerecsendió oleoresin 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

30% szerecsendió oleoresin 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

40 000 paprika oleoresin (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

40/20 feketebors oleoresin 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.

40% szerecsendió oleoresin 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

40% szerecsendió oleoresin 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

40000 paprika oleoresin 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

5% Fokhagyma oleoresin 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

50 000 paprika oleoresin 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

50 000 paprika oleoresin 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

50 000 paprika oleoresin 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

6,6% Capsicum paprika oleoresin 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

6,6% elszíneződött Capsicum paprika oleoresin 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

60% Kardamon oleoresin 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

65% Fokhagyma oleoresin 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.

65000 cu paprika oleoresin 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

80000 fénystabil paprika oleoresin 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

95% Kurkuma oleoresin 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.

Asafetida illóolaj 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

Babérlevél oleoresin 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

Capsicum paprika oleoresin 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

Capsicum paprika oleoresin 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

Capsicum paprika oleoresin 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

Édeskömény oleoresin 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

Fehérbors oleoresin 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.

Fehérbors oleoresin 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

Feketebors oleoresin 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

Feketebors oleoresin 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

Fokhagyma oleoresin 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

Görögszéna oleoresin 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

gyömbér oleoresin 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

Hagyma oleoresin 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

Kardamon oleoresin 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

Koleander oleoresin 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

Koleander oleoresin 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

Koleander oleoresin 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

Kurkuma oleoresin 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

Lestyán illóolaj 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.

Mikrokapszulázott kurkuma oleoresin 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

Mikrokapszulázott paprika oleoresin 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

Mustármag oleoresin 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

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

Oregano oleoresin 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

Paprika oleoresin 50000 CU Aqua Spice 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.

Spenót oleoresin 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

Szegfű oleoresin 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

Szegfűbors oleoresin 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

Szegfűbors oleoresin 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 -

Szerecsendió virág oleoresin 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

Vízben oldódó 8,5% kurkuma oleoresin 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 Solvent extraction of the dried rhizomes

Vízben oldódó 8,5% kurkuma oleoresin 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

Zeller oleoresin 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

Zöld hagyma oleoresin 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
02. Illóolajok

Koriander olaj 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 -

Boróka olaj 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.

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

Citromfű olaj 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

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

Fahéjkéreg olaj 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

Fehérbors olaj 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

Feketebors olaj 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

Fokhagyma olaj 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

Fokhagyma olaj 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

Fokhagyma olaj 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

Fokhagyma olaj 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

Gyömbér olaj 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 Steam destillation of dried rhizomes

Hagyma olaj 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

Hing olaj 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

Kardamon olaj 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

Kömény olaj CUM2001

Oleorezyna goździka
Physical form Liquid
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

Köményolaj 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 25degC: 0.9100 to 0.9400 Refractive index at 25degC: 1.480 to 1.500
Method of obtaining Steam distillation of dried seeds

Koriander olaj 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

Koriander olaj 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.

Koriandermag olaj 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

Majoránna olaj 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

Majoránna olaj 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

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

Rozmaring olaj 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

Szegfű olaj 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

Szerecsendió olaj 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

Szerecsendió olaj 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

Szerecsendió virágolaj 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
03. Szárított zöldség

1-2mm metélőhagyma cső 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 rolls

1-3mm paradicsompehely 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

1-3mm spenót szirom 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

1mm paprikapehely 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

1mm paradicsompehely 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

2-4mm Csiperkegomba szirom 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

2-4mm tinóru gomba szirom 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

3 mm metélőhagyma cső 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

3 mm metélőhagyma cső 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

3mm paprikapehely 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

9mm paradicsompehely 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

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 60 C in order to prevent browning

Csiperkegomba por CHA8500

Oleorezyna goździka
Physical form Powder
Taste Characteristic of champignon
Odour Characteristic of champignon
Colour Loss of drying: 9%
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

Hagymapor 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.

Hengerelt paradicsompehely 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

Káposzta pehely 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

Paradicsompor 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

Paradicsompor 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.

Petrezselyempor 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.

Pörkölt vöröshagyma por 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

Spenót por 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.

Sült fokhagymapor 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 -

Tinóru gomba por 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
04. Fűszerek

Kipréselt feketebors 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.

Őrölt fekete bors 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 -

Őrölt gyömbér, sterilizált 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.

Őrölt kurkuma, sterilizált 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

Zúzott chili, sterilizált 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.
05. Húskivonatok

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

Csirkecsont kivonat 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.

Főtt marhahús, por - a bőr és a hús 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

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

Sertéscsont kivonat 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.
06. Állati zsírok

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

Csirkezsír 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. Zöldség koncentrátumok

Cékla koncentrátum 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
08. Természetes színezékek

Annato 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

Annato folyadék 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 tekutina 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

Carmin 10% vízoldható 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

Carmin vízoldható 5% 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

Carmin vízoldható 50% 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

Feketerépa kivonat 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 -

Feketerépa kivonat 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. Természetes aromák

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

Édesgyökér kivonat 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. Kollagén fehérjék

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. Élesztőkivonat

Élesztőkivonat B

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

3mm hagymapehely

Oleorezyna goździka
Physical form Flakes
Taste Characteristic of onion
Odour Characteristic of onion
Colour Bright, characteristic of onion
Solubility -
Parameters Moisture: < 6 %
Method of obtaining Produced from fresh onions, after crop immediately cleaned, chopped and freeze-dried

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

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.

Piros hagymapehely 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 freeze-dried

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

A mintákat laboratóriumi tesztelésre szántuk ipari gyártásnál. Nem forgalmazunk mintát egyéni használatra