Chemical Properties
Different types of pepper black oleoresins are obtained by solvent extraction of the crushed, dried, not fully ripe fruits
of P. nigrum as a dark-green mass. The odor of the oleoresin is similar to that of natural spice.
Physical properties
The oleoresin is usually very dark green or brownish green. On standing, it separates as a
viscous, clear, dark-green oil on the top and a lower crystalline layer. It may appear as a homogeneous emulsion if examined shortly
after the oleoresin has been homogenized, but the product separates on standing. It may be decolorized by partial removal of the
chlorophyll.
