| WHITE PEPPER OLEORESIN |
Botanical Name | : | Piper nigrum | Country of Origin | : | India, Indonesia, Malaysia and China | Solubility | : | Soluble in oil, insoluble in water | Specific Gravity | : | Not Applicable | Optical Rotation | : | Not Applicable | Refrective Index | : | Not Applicable | Plant Part | : | Seed | Bland With | : | Chili peppers and other ingredients | CAS No | : | Not Applicable | Flash Point | : | Not Applicable | Extraction Method | : | Steam Distilled |
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Description : White pepper comes from the dried fruit of the pepper plant, piper nigrum. To make white pepper, the dark outer skin of the pepper fruit is removed by soaking before the seed is dried.
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Constituents : Capsanthin and capsorubin |
Uses : White Pepper Oleoresin are used to add colour to cheese, sauces, sweets, orange juice, spice mixtures, emulsified processed meats and egg yolks. Apart, these are also used to treat indigestion, nausea, and flatulence.
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Benefit : White pepper Oleoresin fights tooth decay and provides quick relief from a toothache. It helps the body secrete more hydrochloric acid, which is necessary for digesting proteins and other food components. White pepper contains minerals, such as manganese, copper, and magnesium, which are essential for healthy bone development and strength, particularly as people begin to age, and their bones gradually weaken. |
Caution Note: Oleoresin is a powerful irritant, and even in minute quantities produces an intense burning sensation when it comes in contact with the eyes and tender parts of the skin.
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