DESCRIPTION

Spice Oleoresins used in foods are derived from spices and contain the total sapid, odorous, and related characterizing principles normally associated with the respective spices. The oleoresins are produced by one of the following processes: (1) by extraction of the spice with any suitable solvent or solvents, in combination or sequence, followed by removal of the solvent or solvents in conformance with applicable residual solvent regulations [see the Identification section and test for Residual Solvent (Oleoresins)]; or (2) by removal of the volatile portion of the spice by distillation, followed by extraction of the nonvolatile portion, which after solvent removal is combined with the total volatile portion.