We have found 46590 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

caramelized onion oleoresin

Caramelized onion oleoresin is a flavoring derived from onion providing sulfurous and caramel-like aroma notes used in flavor formulations.

General Material Description

Caramelized onion oleoresin is a concentrated extract obtained from Allium cepa, commonly known as onion. It appears as a viscous, aromatic substance used primarily to impart flavor. The oleoresin possesses characteristic sulfurous and caramelic aroma notes, contributing a complex savory profile to formulations. Also referred to as caramelized allium cepa oleoresin, this ingredient is widely employed in flavoring applications where onion flavor with deep caramel nuances is desired. The compound is linked in chemical databases such as PubChem. It is typically sourced through controlled extraction and concentration of onion components, preserving their key aromatic constituents while enhancing stability and concentration compared to raw onion.

Occurrence, Applicability & Potential Uses

This oleoresin naturally originates from onion bulbs, which contain sulfur-containing compounds that provide the characteristic pungent aroma. The caramelization process modifies these constituents, leading to the development of sweeter, caramellic notes alongside the sulfurous character. Caramelized onion oleoresin is applied primarily as a flavoring agent in food products, especially where a robust, cooked onion flavor is required. Its use aligns with flavor standards established by organizations such as FEMA (US), which evaluate substances for food additive safety and efficacy. Applications include savory snacks, sauces, seasonings, and processed foods, where it enhances overall flavor complexity and authenticity.

Physico-Chemical Properties Summary

Caramelized onion oleoresin exhibits properties typical of concentrated plant extracts, including a viscous, oily texture with a deep amber to dark brown color. Its chemical composition includes sulfurous compounds and caramelization products resulting from thermal treatment of onion constituents. These affect its volatility, solubility, and stability, factors important for incorporation into aqueous or lipid-based formulations. The oleoresin’s organoleptic profile is dominated by sulfurous, roasted, and sweet caramel notes that remain stable under moderate heat, allowing its use in various culinary preparations. Physicochemical characteristics such as limited water solubility and compatibility with oils influence its handling and dosage in flavor development.

FAQ

What is caramelized onion oleoresin and how is it produced?
Caramelized onion oleoresin is a concentrated flavor extract derived from onions (Allium cepa) that has undergone caramelization to develop unique aroma characteristics. It is produced by extracting the flavor compounds from caramelized onion material using solvents, followed by concentration to create a viscous oleoresin. This process preserves sulfur-containing compounds while introducing caramellic notes, resulting in a complex flavor ingredient utilized in food formulations.
In what types of products is caramelized onion oleoresin typically used?
This oleoresin finds application predominantly as a flavoring agent in savory food products. It enriches the aroma and taste of snacks, sauces, processed dishes, and seasonings by providing a cooked, sweet, and sulfurous onion profile. The ingredient’s stability allows for its incorporation in various media including oils and water-based systems, enhancing flavor complexity in culinary preparations.
What regulatory considerations exist for caramelized onion oleoresin?
Caramelized onion oleoresin is generally categorized under flavoring substances regulated by standards such as FEMA (US). It has no specific hazard classifications under OSHA’s Hazard Communication Standard and is recognized as safe for use within recommended levels. Users should consult regional food additive regulations and guidance documents for permissible usage concentrations and labeling requirements. No significant toxicological data are reported, but usage is limited to flavoring applications with no approval for fragrance use.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Other Information

Wikipedia:View

General Material Information

Preferred name caramelized onion oleoresin
Trivial Name caramelized allium cepa oleoresin
CAS Number 130007-42-0
FDA UNII Search
Synonyms
  • caramelized allium cepa oleoresin

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Sulfurous
sulfurous, onion, caramellic
General comment Sulfurous onion caramellic

Occurrences

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for caramelized onion oleoresin usage levels up to:
not for fragrance use.

Safety references

EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
caramelized allium cepa oleoresin
Chemidplus:0130007420