Capsicum Oleoresin, also known as Capsaicin or Capsicum Extract, is a natural liquid pungency enhancer that has a homogeneous brownish-red color and a slightly viscous consistency.
Capsicum Oleoresin is obtained by solvent extraction from the dried ripe fruit of Capsicum annum L. or Capsicum fruitescens L.
In the food industry, capsicum extract is used as a natural pungent flavoring for products like chili sauce, hot sauces, and spices. Due to its concentrated nature, it can achieve the desired level of spiciness with very small quantities. It is also easy to store and transport, making it cost-effective compared to using fresh chili peppers as a substitute.
Characteristics of Capsicum Extract:
- It has become an important spice in many dishes.
- The product has the distinctive aroma of fresh red chili peppers, dried and ground.
- The pungency agent provides a strong and intense spiciness when assessing the flavor when diluted (capsaicin).
Technical Specifications
- Ingreda’s Capsicum extract offers capsaicin content ranging from 2% to 6%, corresponding to spiciness levels from 300,000 to 1,000,000 Scoville Heat Units (SHU).
- Ingreda’s Capsicum extract can be well dissolved in oil and evenly dispersed in the water phase. It exhibits very high stability and is resistant to heat and light. Additionally, we offer both color-enhancing and non-color-enhancing options to cater to various customer applications.
- We guarantee the natural origin of our product, extracted from standardized raw materials and free from pesticide residues. It complies with ETO requirements in the extraction process.
Applications
- Used in chili sauces, hot sauces, and spices.
For more information on natural extracts and products, you can refer to the natural extracts.
