Spice Oil and Oleoresins

Introduction

Spice oleoresins are the concentrated liquid from the spices that reproduce the character of the respective spice fully. The spice oils are the oils distilled off from the spices at the initial stage before subject to solvent extraction. Spice oleoresins are largely used for flavouring of food particularly by large scale food processing and flavouring industries like meat canning, sauces, soft drinks, pharmaceutical preparations, perfumery and soap, tobacco, confectionery and bakery. The demand of spice oils and oleoresins in the developed countries is increasing day by day as more and more spicy snacks are being introduced by fast food chains with standardised tastes. The spice oils and oleoresins are specially suitable for such snacks in that they can be used very conveniently (without any handling of the raw spice like ginger, chilli, onion, etc.) and producing a standardised effect on taste. This is the reason practically all plants in India, numbering to more than twenty five are cent percent exporting their products to these nations. The demand is increasing and more and more plants are being commissioned for 100% export. The margins are high with the spice oil prices ranging between US $ 30 to 100 per Kg. made from equivalent raw material components of about US $ 1 to 5.

Salient features of the process :

• The process produces oleoresins of international standards ( having solvent residues in oleoresins should not be more than 30 PPM.)
• The process is ideally suitable for small scale operation
• Spice oils are distilled out before subjecting to extraction so that final product can be standardized easily
• If good raw materials are used spice oils will always be one of the co-products.
• The spent meal obtained after removal of volatile and fixed oil can be dried and used in animal feed formulation.

Process

Spice oleoresins are obtained by solvent extraction of the powdered dried spices with a suitable solvent and subsequent removal of solvent. The volatile oil called spice oil is distilled out from the ground spices. The wet powdered spice free from volatiles are dried and then extracted with the solvent to remove the fixed oil and resinous material. The solvent is removed from the miscella by the solvent recovery system, dried and the extract is mixed with the dry spice oil to the required level to produce spice oleoresin and then the product is suitably packed.

Plant Parameters

Capacity, TPA of raw material : 300
Number of shifts: 2
Working days / Yr : 300
Land Reqd. m2 : 4000
Covered Area, m2 : 400

Manpower

Managerial: 2
Skilled : 20
Unskilled : 25

Raw Material (Kg per Kg of product)

Pepper : 9 - 10
Chilly : 7-9
Ginger : 18 - 20
Turmeric : 16 - 18

Plant And Machinery

Grinder : Vacuum still
Distillation unit : Desolventiser
Drier : Storage tanks

Economics

Plant & Machinery : US $ 250,000
Know-how fees : US $ 50,000
Recurring Royalty: 2.5 % on sales
Licence Period : 10 years
Nature of licence: Non-exclusive
Consultancy Fees: US $ 50,000
Operating Experience : Proven

*The above figures are for budgetary purposes only and subject to change in subsequent offers.

For further information please contact :

National Research Development Corporation
( A Government of India Enterprise )
20-22, Zamroodpur Community Center
Kailash Colony Extension
New Delhi 110 048. India