Technical Data Sheet (TDS) - Black pepper Extract

Black pepper Extract — English (v2)

Manufacturer: AltraFlora

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Product information

  • Product Name: Black pepper SFE extract — water-dispersible, 2% piperine (origin: Turkey), PN AF-PRNG1EML
  • Scientific name: Piper nigrum
  • Parts utilized for extraction: Fruit (dry)
  • Appearance: Orange-yellow oil-in-water emulsion
  • Aroma: Characteristic
  • Solubility: Dispersible in water (oil-in-water emulsion); miscible with ethanol

Raw material specification

AnalysisMethodResult
Total ash for herbPh. Eur. (2.4.16)<3%
PesticidesGC/MS, LC-MS/MSComplies with Ph. Eur. (2.8.13)
Aflatoxins (G1, G2, B1, B2)AOAC 999.07Complies with Ph. Eur. (2.8.18)
Ochratoxin AAOAC 2004.10Complies with Ph. Eur. (2.8.22)
Benzo(a)pyrene (PAH)JOSS 2002 25, pp. 96–100<10 ppb

Extract specification

AnalysisMethod SpecificationResult
PiperineHPLC-DAD (in-house method)>2 %2.01 %
Major terpenoids:GC-MS and GC-FID (in-house method)
Caryophyllene <(E)->GC-MS and GC-FID (in-house method)>2 %2.35 %
3-CareneGC-MS and GC-FID (in-house method)>0.2 %0.45 %
LimoneneGC-MS and GC-FID (in-house method)>0.2 %0.36 %
Arsenic (As)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Cadmium (Cd)ICP-OES (In-house method)N.D. (< 3 ppm)N.D.
Lead (Pb)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Mercury (Hg)ICP-OES (In-house method)N.D. (< 0.1 ppm)N.D.
Total aerobic microbial count (cfu/g)ISO 4833-1<10000Complies
Yeast & mold (cfu/g)ISO 21527-2<100Complies
Escherichia coliISO 16649-2N.D. (in 1 g)N.D.
SalmonellaISO 6579N.D. (in 25 g)N.D.
Pseudomonas aeruginosaISO 13720N.D. (in 1 g)N.D.
Staphylococcus aureusISO 6888-1N.D. (in 1 g)N.D.

Additional data

  • Storage conditions: Store refrigerated (2–8 °C); keep away from intense light and high heat. Shake well before use.
  • Carrier: Lecithin (E322(i)) and water. The black pepper extract is emulsified in this lecithin / water base.
  • Packaging: 1–5 kg/bottle, 10–25–50 kg/drum.
  • Shelf life: 12 months (unopened, refrigerated)
  • Dosage and use: A water-dispersible form of black pepper SFE oleoresin standardized to ~2% piperine, formulated for direct incorporation into aqueous food, beverage, and nutraceutical systems without a pre-solubilization step. It delivers consistent pungency and the characteristic black-pepper aroma to sauces, marinades, beverages, and seasoning bases, and serves as a piperine-based bioavailability enhancer for actives such as curcumin, CoQ10, and various vitamins. The emulsion is prepared from a supercritical-CO₂ oleoresin, preserving the thermolabile aromatic profile that would be partially lost in steam distillation or degraded in solvent extraction.

Values above are transcribed from the PDF below, which remains the authoritative document. Results are from the batch named in the PDF.