Spice Oleoresins Ginger

The classical method for the production of spice oleoresin consists of two steps, as for example for ginger. 

In a spice like ginger, the volatile oils give ginger its characteristic aroma, while the nonvolatile pungent constituents are responsible for the spicyness and are extracted in the oleoresin which is a concentrated extract of the flavor of the spice. 

The resinoids described above should be distinguished from prepared oleoresins (e.g., pepper, ginger, and vanilla oleoresins), which are concentrates prepared from spices by solvent extraction. The solvent that is used depends on the spice currently, these products are often obtained by extraction with supercritical carbon dioxide [223a]. Pepper and ginger oleoresins contain not only volatile aroma compounds, but also substances responsible for pungency. 

Ginger oleoresin is obtained by solvent extraction of dried ginger and is prepared both in certain industrialized Western countries and in some of the spice-producing... 

Pungency losses can also occur during use of the spice or its oleoresin in food, either by excessive heat treatment or, for example, by using potassium carbonate in ginger-flavoured baked goods. 

Turmeric is mainly used for colouring dairy and bakery products (e.g. ice cream, confectionery and dry mixtures). Oleoresins containing aromatic substances of turmeric are used as a spice. Many species of the genus Curcuma (turmeric) and the related genus Zingiber (ginger) are locally used as a spice and in traditional medicines. 

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