Application
Seasonings & Savoury
Sauces, seasoning blends, ready-meals & meat products.
Overview
In seasoning, oleoresins are chosen over ground spice for microbiological safety, dose uniformity and shelf-life stability. As a rule of thumb, 1 kg of oleoresin replaces 20–50 kg of ground spice at equivalent flavour. Dosages below are for the finished seasoned product (ppm) or blend (%).
How it's used
- Oleoresins are plated on salt, dextrose, maltodextrin or silica (typically 5–20% loading) for dry blend dosing.
- For liquid sauces they are dispersed with polysorbate-80 or lecithin.
- 1 kg oleoresin ≈ 20–50 kg ground spice equivalent at typical assays.
Typical dosage by product
Ranges compiled from public technical literature. Always verify against your regulatory framework and internal testing.
| Product | Typical use level | Example formats |
|---|---|---|
| Black Pepper Oleoresin | 200 – 1,000 ppm in finished product | Snack tastemakers, instant-noodle seasonings, meat rubs, gravy bases — replaces 5–10% ground pepper. |
| Clove Oleoresin | 50 – 200 ppm | Garam masala blends, biryani mixes, pickle masalas, Worcestershire-style sauces. |
| Cardamom Oleoresin | 50 – 300 ppm | Biryani and pilaf seasonings, premium curry pastes, Middle-Eastern spice rubs. |
| Ginger Oleoresin | 100 – 500 ppm | Stir-fry sauces, teriyaki bases, Asian marinades, gingerbread-style savoury glazes. |
| Lemongrass Oleoresin | 20 – 100 ppm | Thai curry pastes, Vietnamese pho concentrates, tom-yum broth bases. |
| Black Pepper CO₂ | 100 – 500 ppm | Premium ready-meals, craft charcuterie, clean-label seasoning blends. |
| Cardamom CO₂ | 30 – 150 ppm | Clean-label biryani blends, premium chai masalas. |
| Ginger CO₂ | 50 – 200 ppm | Premium marinades, natural-flavour Asian sauces. |
| Clove CO₂ | 20 – 120 ppm | Clean-label meat masalas, pickle blends, premium biryani seasonings. |
| Clove Oil | 3 – 25 ppm | Pickle spice blends, mulled-wine mixes, meat cures. |
Black Pepper Oleoresin
200 – 1,000 ppm in finished product
Snack tastemakers, instant-noodle seasonings, meat rubs, gravy bases — replaces 5–10% ground pepper.
Clove Oleoresin
50 – 200 ppm
Garam masala blends, biryani mixes, pickle masalas, Worcestershire-style sauces.
Cardamom Oleoresin
50 – 300 ppm
Biryani and pilaf seasonings, premium curry pastes, Middle-Eastern spice rubs.
Ginger Oleoresin
100 – 500 ppm
Stir-fry sauces, teriyaki bases, Asian marinades, gingerbread-style savoury glazes.
Lemongrass Oleoresin
20 – 100 ppm
Thai curry pastes, Vietnamese pho concentrates, tom-yum broth bases.
Black Pepper CO₂
100 – 500 ppm
Premium ready-meals, craft charcuterie, clean-label seasoning blends.
Cardamom CO₂
30 – 150 ppm
Clean-label biryani blends, premium chai masalas.
Ginger CO₂
50 – 200 ppm
Premium marinades, natural-flavour Asian sauces.
Clove CO₂
20 – 120 ppm
Clean-label meat masalas, pickle blends, premium biryani seasonings.
Clove Oil
3 – 25 ppm
Pickle spice blends, mulled-wine mixes, meat cures.
Sources & disclaimer
Typical use levels compiled from openly published, free-to-access references: IFRA Standards (ifrafragrance.org), FEMA GRAS flavour monographs (femaflavor.org), EMA HMPC herbal monographs (ema.europa.eu), WHO Monographs on Selected Medicinal Plants, USP / Ph. Eur. / IP pharmacopoeial monographs, PubChem safety data, and Tisserand & Young's dermal-maximum guidance. No proprietary or brand-owned formulations are reproduced. Always confirm against your own regulatory framework and finished-product testing.