Roasted Onion Extract

Botanical Source:Allium cepa L.

About Roasted Onion Extract

Roasted Onion Extract is sourced from Allium cepa L. Produced from roasted (heat-processed) onion prior to extraction, distinct from Sureka Life Sciences' existing Onion Extract, which does not specify a roasting step. Standardization data for this roasted-process form is not yet confirmed; buyers should confirm the exact grade and specification directly with Sureka Life Sciences. It is used in flavoring and food applications, and culinary formulations.

Applications & Benefits

Flavoring and Food Applications

The roasting step develops a deeper, caramelized savory character distinct from the sharper profile of unroasted onion extract, used in savory food and snack flavoring.

Culinary Applications

Used as a concentrated flavoring ingredient in food formulation.

Specifications

Technical Specification Sheet

Botanical Source: Allium cepa L.

Frequently Asked Questions

What is the botanical source of Roasted Onion Extract?

Roasted Onion Extract is sourced from Allium cepa L..

What is Roasted Onion Extract used for?

Roasted Onion Extract is commonly used for Flavoring and Food Applications.

What are spice oleoresins?

Oleoresins are concentrated extracts of spice raw material, combining both the volatile oil and non-volatile resinous components, used in food flavoring, seasoning, and pharmaceutical applications.

How is each oleoresin standardized?

Each product page states the botanical source and the offering grade (such as a percentage of the key active compound, for example capsaicin or thymol), verified by the stated test method.

Which spice oleoresins have a verified active-compound percentage range?

10 of the 23 spice oleoresins in this category are standardized to a verified active-compound percentage range, including Ajwain Extract (35-60% thymol), Clove Buds Extract (72-90% Eugenol), Coriander Extract (50-70% Linalool), Cumin Extract (45-50% Cuminaldehyde), Fennel Extract (50-80% Trans- Anethole), Mustard Extract (60–90% Allyl Isothiocyanate), and Red Chilli Extract (80-90% Capsaicinoid). Each product's page states its exact range.