Indonesian Food Entrepreneurs do you know Oleoresin?
Oleoresin is the result of extraction obtained from spices with a hydrocarbon solvent with the final result in the form of a thick liquid like resin, you know!
Oleoresin also consists of components that do not evaporate (non-volatile) and components that evaporate (volatile), these components act as flavors and aromas where oleoresin has a taste of 5-20 times stronger than the original spices. Thus Oleoresin is a natural material for the food industry because it is a stable and durable raw material compared to using direct spice raw materials.

The Role of Oleoresin in the Seasoning Industry

Oleoresin which is often used in the food industry such as sauce products, instant seasoning, dry seasoning, Tabor seasoning / snack seasoning and others usually uses the type of oleoresin capsicum (chili). The use of capsicum oleoresin which is extracted from the fruit of the Capsicum sp plant otherwise known as Chilli. This type of Capsicum sp is often used in the food industry because it has sensory attributes in the form of taste, color, and a high level of spiciness. Currently, the use of oleoresin continues to increase in the food industry due to regulations that limit the use of chemical additives in food products. In addition, several types of Capsicum Oleoresin which have a strong natural red color are also used as natural food coloring, in addition to providing a distinctive spicy taste according to the type of raw material used.

Another advantage of using capsicum oleoresin compared to other spices is that its use can be standardized, color and taste are more stable, easier to formulate into foodstuffs, free from lipase enzymes and the quality of the final product can be controlled.

Therefore, MagFood Seasoning Sow products such as super spicy, extra spicy sprinkles, balado, ramen broth and others use safe and high quality oleoresin, we also have a variety of other seasoning seasoning products for your business, such as Seasoning Sow Flavor Balado, Barbeque, Grilled Corn, Cheese, Chocolate, and Extra Spicy.

For snack entrepreneurs such as chips, crackers, atomic nuts, pilis, noodles, macaroni and others, you can choose the type of product from MagFood Bumbu Tabur that can provide a suitable taste according to the raw material of the snack so as to produce the right taste, easy to stick, efficient in use (dose) so that production costs are also more efficient even though the product price may be more expensive

Not only that, Magfood Bumbu Tabur also has Non MSG products (monosodium glutamate) or in the community known as Micin. Many consumers want a product with Seasoning Sow that does not add the MSG ingredient, instead the savory taste of MagFood Bumbu Tabur uses a mixture of spices and various other types of oleoresin. The non-MSG seasoning MagFood variants include Balado, Barbeque, Cheese, Grilled Corn etc

In addition to having many choices of flavor variations and categories, MagFood Bumbu Tabur can also design special formulas for snack entrepreneurs so that they can have a special taste for their products.

PT MagFood Innovation Pangan has been established since 2001, as a producer of Food Seasoning (Powder seasoning). Not only does it provide Seasoning Sows but also provides various kinds of seasonings for various food businesses such as for Food Service / HORECA (hotels, restaurants, catering), for example, various premixes such as meatball premix and nuggets premix, as well as various powder drinks</ em> Like Choco Original and Mango Milkshake.

Complete business needs with Magfood products and can also consult for Formula and product development with the MagFood R&D (Research & Development) Team by telephone or WA at 0811-1397-161

Works City

Akbas, E. S. (2018). Applied Biochemistry and Biotechnology. Physicochemical and Antimicrobial Properties of Oleoresin Capsicum Nanoemulions Formulated with Lecithin and Sucrose Manopalmitate.

Fernandez-Ronco, M.O.-N. (2010). Supercritical fluid fractionation of liquid oleoresin Capsicum: Statistical analysis and solubility parameters. The Journal of Supercritical Fluids.

Park, P. K. (2007). Chemical disruption of yeast cells for the isolation of carotenoid pigments. Separation and Purification Technology.

Perez-Galvesz, A. J.-G.-M. (2006). Processing of red pepper fruits (Capsicum annuumL.) for production of paprika and paprika oleoresin. Handbook of Fruits and Fruits Processing. New Jersey: Blackwell Publishing.

Riquelme, N. M. (2017). Characterization and evaluation of some properties of oleoresin from Capsicum annuum var. cacho de cabra. Journal of Food.

Singhal, R. K. (2003). Herbs and Spices. In M. Lees, Food Authenticity and Traceability. Cambridge: Woodhead Publishing.

Surassmo, S.M.-G. (2010). Effects of surfactants on the physical properties of capsicum oleoresin-loaded nano capsules formulated through the emulsion-diffusion method. Food Research International.