Oleoresins bring orange to hues to ordinary spice mixes. As a guide 1kg ORP replaces 70kgs paprika spice of equivalent ASTA.

Oleoresin is a common additive to color cheeses and cheese sauces. Colour additions will produce rich orange hues. Stabilized Oleoresin is recommended in combination with tailored blends of annatto, and turmeric which bring a more yellow-orange hue.

Oleoresin is added to give an orange/ brown/ golden color coating by pre-coating on dry powders & salts. Coated ingredients are then blended in with other ingredients. Final colour is at the client’s discretion taking into account processing factors such as time, mixing ratios and temperatures. Processes that expose the product to large amounts of oxidative stress should consider the stabilized oleoresin.

Oleoresin is a standard ingredient in typical spicy dry sausage, frankfurters, hot dogs and other emulsified processed meats. Products typically use low rates of Oleoresin and are added to the mixing bowl or plated on salt and other spices.

Oleoresins are used to color oil based sauces and dressings. The intensity of color is dependent on the amount and concentration of oleoresin in each phase.

Snack and crisp producers use oleoresin to provide yellow-orange cheese like hues and brown to red for barbeque type hues. Hue depends on levels of dilution and addition.