Oleoresins of spices and herbs

The best way to flavor meat products.

Novarom oleoresins are concentrated natural extracts, obtained from first quality herbs and spices. Different vehicles are used in extraction, in order to obtain products that conserve intact the sensory characteristics of the plant from which they come. The grinding which is subjected to the botanical species break cell walls, liberating the flavoring components, that are dissolved in the removal vehicle.

In addition to the essential oil, which contains volatile aroma elements, the oleoresin has fixed oils, resins, rubbers and the components responsible for the heavy flavor features, as well as the pungency and color. The extract is concentrated using high-vacuum systems, in order to eliminate extraction solvents while maintaining the features sapid-aromatic. In this way, its flavor is identical to the base product.

Numerous sensory tests have been conducted to compare products flavored with spices Novarom with optimal results in terms of definition, strength and persistence and stability to thermal processes.

Through the proper selection of raw materials and strict process control, using columns of high efficiency can be obtained extracts of optimum quality and reproducible properties.

Research and quality control.

Oleoresins that offers Novarom are the product of many years of research,  made in laboratories and companies linked to ours abroad; they are subjected to strict quality controls, which apply to the raw materials, to the processes of extraction and concentration and the finished products, that once normalized it, they are subjected to organoleptic checks by expert panels.

Advantages

The use of Novarom Oleoresins implies a series of advantages:

Uniformity of taste

The variation of intensity and flavor characteristics that may occur using spices, whether by variations of the plant species, either by variations of the vegetal species, time of harvest, origin or tampering; It does not occur with Novarom oleoresins due to its process of normalization.

Dispersibility

Oleoresins are easily dispersible in foods, achieving uniformity in flavor and avoiding the presence of hot points that can occur, for example, with pepper.

Stored and Asepsis

Oleoresins are appreciably easier to store than powdered spices and they have no pollution that tends to occur in plants and can be transmitted to all the food.

Presentation

Oleoresins are presented in the form of liquid or paste, encapsulated or dispersed in the form of powder. Individual spices or standard or special combinations.

Warranty

The quality of our oleoresins is guaranteed by strict controls and inspections made by our laboratories according to our ISO 9001 certified quality system.