Capsicum Oleoresin

Name: Capsicum Oleoresin

Botanical Name: Capsicum annuum

Origin: Extracted from the fruit of chili peppers, primarily from varieties of Capsicum annuum.

Appearance: Viscous, deep red to orange-red liquid.

Odor: Characteristic pungent, spicy, and slightly smoky chili aroma.

Flavor: Hot, pungent, and slightly sweet, with a fiery heat characteristic of chili peppers.

Physical and Chemical Properties:

• Capsaicin Content: 10-20% (depending on the extraction method and variety of pepper).
• Specific Gravity: 0.95 - 1.05 g/cm³
• Refractive Index: 1.480 - 1.500
• Solubility: Soluble in oils, alcohol, and fats; insoluble in water.
• Moisture Content: ≤ 2%

Microbial Specifications:

• Total Plate Count (TPC): ≤ 1,000 cfu/g
• Yeast and Molds: ≤ 100 cfu/g
• Pathogens: Free from Salmonella, E. coli, and other harmful pathogens.

Heavy Metals:

• Lead (Pb): ≤ 1 mg/kg
• Arsenic (As): ≤ 1 mg/kg
• Cadmium (Cd): ≤ 0.5 mg/kg
• Mercury (Hg): ≤ 0.1 mg/kg

Solubility: Soluble in ethanol, oils, and organic solvents; insoluble in water

Shelf Life: 1-2 years from the manufacturing date when stored in optimal conditions.

Applications:

• Food Industry: Used to impart heat and spiciness to sauces, soups, snacks, seasonings, marinades, hot sauces, and spice mixes. It is also used in the preparation of spicy flavorings.
• Cosmetic and Personal Care: Incorporated in topical products like creams, balms, and lotions, especially for its warming effects and as a component in products like pain relief creams.
• Pharmaceuticals: Capsaicin has analgesic properties and is used in topical treatments for pain relief, muscle soreness, and arthritis.