oleoresin capsicum
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Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.
Specifications
Description
Extract of Indian red chillies, Capsicum annum L. or capsicum frutescens L.
Storage
Store in full, tight containers in a cool dry place, protected from sun light.
Appearance
Dark red viscous liquid parameters.
Odour
Characteristic pungent odour of Chillies.
Additives
Permitted additives to standardise the product.
Dispersibility/solubility
No preservative or antioxidants used.
Spice Equivalent
Can be dispersed in dry/liquid carriers such as salt, dextrose, edible oils, lecithin, benzyl alcohol etc.
Capsaicin
One kg replaces 100 kg raw chillies. 10% - UV spectrometric difference.
Colour Value
15000 CU (max) – MSD – 10.
Residual solvent
20 ppm (max) EOA
Microbiology
Free from microbial contaminants.
Shelf Life
12 months under the specified storage conditions.
Handling
Avoid contact with skin and eyes. Warm slightly and stir well before drawing the product from the container.