Oleoresins contain flavor, smell and colouring compounds of spices that are obtained by solvent extraction of the dried and ground spice with a suitable organic solvent. "Oleoresins" contain all the compounds that can be extracted beside essential oils of spices. Therefore, they bring the color, the smell and the taste characteristics of the spice they were obtained from.

 

Due to their stabilizing properties they prevent resin and fixed oil / volatile oil lack. Oleoresins are mostly dense viscous, resinous and dark colored.

 

They are used in processed meat products, spiced pickles, chips and snacks, salad and food sauces, ready-made soups, candies, baked goods and all food products obtained from. The production processes of oloresins are so well controlled that they are high enough to guarantee microbiological qualities.