Water-soluble Green Sichuan Pepper Oil

Water – soluble Green Sichuan Pepper Oil is a type of flavoring agent extracted from green Sichuan peppers, possessing the unique aroma and numbing taste of green Sichuan peppers.

Characteristics
Appearance: It usually presents as a brown – colored viscous liquid, free of visible impurities.
Flavor: It has a strong and pure fragrance unique to green Sichuan peppers, accompanied by a distinct numbing taste and a fresh, fragrant note.
Solubility: As the name implies, it has good water – solubility and can form a stable emulsion – like suspension when combined with water. This property allows it to be evenly distributed in water – based food systems, facilitating better integration into various food products.

Production Process
Extraction: Typically, supercritical CO₂ extraction or other advanced extraction techniques are employed to extract the effective flavor components from green Sichuan peppers. These methods can better preserve the original flavor and active ingredients of green Sichuan peppers, without leaving any chemical solvent residues.

Main Components
Sanshool: It is the key component responsible for the characteristic numbing taste of Sichuan peppers.
Terpenoids: Such as limonene, citronellol, and eugenol, which endow green Sichuan pepper oil with a fresh and fragrant smell.

Application Scenarios
Food Industry: It is mainly used to enhance the unique flavor of Sichuan peppers in food products. It can be added to instant noodles, pickled products, spiced nuts, hot – pot seasonings, and various sauces to increase the numbing and fragrant taste. In addition, it can also be used in the production of some ready – to – eat foods and fast – food