Oleoresins Residual Solvent

The FDA has pubhshed methods for the deterrnination of residual solvents in spice extracts such as oleoresins and has limited the concentrations of those specific solvents that are permitted. Chlorinated hydrocarbons and benzene have been almost completely removed from use as extracting solvents in the United States their use continues overseas where toxicity regulations are less stringent. The presence of pesticides or herbicides in spices is rigidly controHed by the FDA. 

Spice Oleoresins used in foods are derived from spices and contain the total sapid, odorous, and related characterizing principles normally associated with the respective spices. The oleoresins are produced by one of the following processes (1) by extraction of the spice with any suitable solvent or solvents, in combination or sequence, followed by removal of the solvent or solvents in conformance with applicable residual solvent regulations (see General Requirements below) or (2) by removal of the volatile portion of the spice by distillation, followed by extraction of the nonvolatile portion, which after solvent removal, is combined with the total volatile portion. 

Identification The volatile oil distilled from an oleoresin is similar in its physical and chemical properties, including its infrared spectrum, to that distilled from the spice of the same origin. To obtain the volatile oil from the oleoresin, proceed as directed under Volatile Oil Content, Appendix VHI. Residual Solvent Chlorinated Hydrocarbons (total) Not more than 0.003% Acetone Not more than 0.003% Isopropanol Not more than 0.003% Methanol Not more than 0.005% Hexane Not more than 0.0025%. 

Residual solvents must be determined on any flavoring material that is obtained by solvent extraction. Oleoresins and absolutes compromise the largest group of flavorings in this category. Table 16.1 presents the legal limits on residual solvents in oleoresins. Note that residual solvents are permitted only in the low ppm levels. Gas... 

In the United States, dichloromethane may be present as an extractant or process solvent residue in spice oleoresins at a level not to exceed 30 mg/kg [ppm] (including all chlorinated solvents), in hops extract at less than or equal to 2.2% and in coffee at a level not to exceed 10 mg/kg [ppm] (United States Food and Drug Administration, 1996). 

Tolerance limits for solvents residues in spice oleoresins are given in Regulation 36-3 (h) ... 

A tolerance of 30 ppm is established for acetone in spice oleoresins when present therein as a residue from the extraction of spice A tolerance of 30 ppm is established for ethylene dichloride in spice oleoresins when present therein as a residue from the extraction of spice Provided however, that if residues of other chlorinated solvents are also present, the total of all residues of such solvents shall not exceed 30 ppm... 

Methyl alcohol may be present in the following foods under the conditions specified (a) In spice oleoresins as a residue from the extraction of spice at a level not to exceed 50 parts per million Methylene chloride may be present in food under the following conditions (a) In spice olewesins as a residue from the extraction of spice at a level not to exceed 30 parts per million provided, that if residues of other chloinaled solvents are also present, the total of all residues of such solvents shall not exceed 30 parts per million Hexane may be present in the following foods under the conditions specified (a) In spice oleoresins as a residue from the extraction of spice at a level not to exceed 25 parts per million Tolerances are established for residues of trichloroethylene resulting from its use as a solvent in the manufacture of foods as follows Spice oleoresins 30 parts per million (provided that if residues of other chlorinated solvents are also present, the total of all residues of such solvents in spice oleoresins shall not exceed 30 parts per million)... 

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