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: In terms of appearance, it usually presents as a brown-colored viscous liquid, free of visible impurities.

Flavor: In addition, it has a strong and pure fragrance unique to green Sichuan peppers, accompanied by a distinct numbing taste and a fresh, aromatic note.

Solubility: Moreover, as the name implies, it has good water solubility and can form a stable emulsion-like suspension when combined with water. As a result, it can be evenly distributed in water-based food systems, facilitating better integration into various food products.

Production Process

Green Sichuan pepper aromas are extracted via supercritical CO₂ or advanced methods.
Such techniques retain native nutrients with zero chemical solvent leftovers.

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: Use it mainly to enhance the unique flavor of Sichuan pepper in food products. Add it to instant noodles, pickled products, spiced nuts, hot-pot seasonings, and various sauces to intensify the numbing and aromatic taste. In addition, manufacturers can use it in the production of certain ready-to-eat foods and fast food.