Products

Arbol Style Hot Pepper Oleoresin is obtained by solvent extraction of the dried fruit of Capsicum annuum Linnaeus cv. ‘Chile de arbol’ with the subsequent removal of the solvent at low temperature to preserve color, odor and flavor. The product could show sediment with a long storage time. It is soluble in alcohol and vegetable oil (with oily separation and sediment), it is soluble in water with turbidity and separation and slightly oily sediment.

Coriander Oleoresin is an integration of aromatic chemicals and coriander essential oil with phospholipids, glycolipids, sugars, triglycerides and fatty acids from soybean oil.

Obtained by the solvent extraction of the Chipotle Chile, obtained from the drying and subsequent smoking of the fruit of the Jalapeño Chile with subsequent vacuum desolvetization at low temperatures to preserve odor, color and flower. The product may show sediment after a long period of storage. It is soluble in oil, partially soluble in alcohol and insoluble in water.

Natural Coffee extract ia an Extract obtained from coffee grains from a hydroalcoholic solution to obtain sapid and aromatic compounds.

Ancho Style Hot Pepper Oleoresin is obtained by the solvent extraction of the Ancho Chili from the dried fruit of the Poblano Chili with subsequent vacuum desolventization at low temperatures to preserve odor, color, and flavor. The product may show sediment after a long period of storage. Soluble in most oil mixtures, in oil mineral, slightly soluble in alcohol and insoluble in glycerin and monopropylene glycol.

Cumin Oleoresin is an integration of Cumin Oil in a mixture of polar and neutral lipids. Soluble in oils and partially soluble in alcohol, exhibiting insolubility in water.

Marjoram Essential Oil is an essential oil obtained by the integration of aromatics together with natural marjoram essential oil. Soluble in fixed oils or fats and in alcohol and insoluble in water.

Chlorophyll Concentrated is liquid chlorophyll concentrate fortified with extracts of mint and spearmint from natural sources, which works as a nutritional supplement.

Guajillo Style Hot Pepper Oleoresin is obtained by solvent extraction of the Mirasol Chile fruit of the Capsicum annuum species with subsequent vacuum desolventization at low temperatures to preserve odor, color and flavor. The product may show sediment after a long period of storage. Fixed oil soluble, partially soluble in alcohol and insoluble in water.

Concentrated Fried Garlic Oil is a volatile oil obtained by synthesis. It is soluble in most fixed oils and in mineral oil. It can be incompletely soluble in alcohol. It is insoluble in glycerin and in propylene glycol.

Garlic Oleoresin is an integration of Garlic essential oil in a mixture of polar and neutral lipids. Soluble in oils, partially soluble in alcohol and insoluble in water. It is a flavoring agent widely used in seasoning, sauces, meat products, consomme, dehydrated soups, canned goods, dips, etc

Cumin Essential Oil is an essential oil obtained by the integration of aromatics and the essential oil of cumin (Cuminum cyminum). Soluble in fixed oils or fats and in alcohol and insoluble in water.

Coriander Essential Oil is an essential Oil obtained by the integration of aromatics and essential oil the coriander (Coriandrum sativium L). Soluble in fixed oils or fats and in alcohol and insoluble in water.

Habanero Style Hot Pepper Oleoresin is obtained by the extraction of solvent from the fruit of Habanero Chile with subsequent vacuum desolventization at low temperatures to preserve odor, color and flavor. The product may show sediment after a long period of storage. Fixed oil soluble, partially soluble in alcohol and insoluble in water.

Garlic Essential Oil is a volatile oil obtained by synthesis. It is soluble in most fixed oils and in mineral oil. Partially soluble in alcohol. It is insoluble in glycerin and in propylene glycol

Natural Damiana Extract is the Natural Extract of Damiana is obtained from the leaves of damiana (Turnera Diffusa Willd) by means of specialized techniques of extraction and concentration.

Celery Oleoresin is integration of Celery Oleoresin with phospholipids, glycolipids, sugars, triglycerides and fatty acids from soybean oil. The product may show sediment after a long period of storage. Soluble in oils, partially soluble in alcohol and insoluble in water.

Hibiscus Natural Extract Powder is flavoring for the food industry, dried by the Spray Dried system using maltodextrin as a vehicle.

Cardamom essential oil is obtained by steam distillation from the seed and pods of Cardamom Elletaria cardamomum (Linné) Maton (Fam. Zingiberaceae). Soluble in fixed oils or fats and in alcohol and insoluble in water.

Jalapeno Style Hot Pepper Oleoresin Obtained by the extraction of solvent from the fruit of Jalapeño Chile with subsequent desolventization in a vacuum at low temperatures to preserve odor, color and flavor. The product may show sediment after a long storage period. Soluble in oils, partially soluble in alcohol and insoluble in water.

Lemon Oil CP is the volatile oil obtained by expression, without the aid of heat, from the fresh peel of the fruit of Citrus limon (Fam. Rutaceae).

Concentrated Fried Onion Oil is a volatile oil obtained by synthesis. It is soluble in most fixed oils and in mineral oil. Partially soluble in alcohol. It is insoluble in glycerin and in propylene glycol.

Garlic Powder is a flavoring agent that is widely used in dressings, sauces, meat products, bouillon, dehydrated soups, canned goods, etc. It applies in a suggested dosage of 1.0 g / kg. The dosage varies depending on the type of product and the strength of flavor desired in the final product.

Mustard Essential Oil is an oil obtained by synthesis. It is soluble in most fixed oils and in mineral oil. It can be incompletely soluble in alcohol. It is insoluble in glycerin and in propylene glycol.

Ginger Oleoresin is a flavoring agent widely used in seasoning, sauces, meat products, consomme, dehydrated soups, canned goods, etc.

Fried Garlic Oil ia an nntegration of garlic oil and garlic extract with a deep fried flavor tone in a mixture of polar and neutral lipids.