Product Details:
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| English Name: | Oleoresin Capsicum Extract | Botanical: | Capsicum Annum |
|---|---|---|---|
| Specification: | Oleoresin 6.6%-40% | Appearance: | Dark Red Oil |
| Aroma: | Pungent Of Chilly | Original: | China |
| High Light: | pure herbal extracts,herbal extract powder |
||
Colorent Oleoresin Capsicum Antibacterial Plant Extracts Chilly extract
Specification:
| Product name | Descripion | Spefications |
| Capsicum Oleoresin | Dard red oily liquid, soluble in oil | 1%-10% |
| Water Soluble Capsicum Oleoresin | Red liquid, modified and refined, and can be uniformly dispersed in water | 1%-5% |
| Colorless WS Capsicum Oleoresin | Light yellow liquid, modified and refind, and can be uniformly dispersed in water |
1%-5% |
Brief introduction:
English name: Oleoresin capsicum extract
Botanical Name :Capsicum annum
Family Name : Solanaceae
We offer 3.3% Oleoresin, 6.6% Oleoresin, 10% Oleoresin, 30% Oleoresin, 40% Oleoresin
Description : Dark Red viscous Fluid
Aroma : Pungent of Chilly
Analytical data:Capsiacin : 3.3%, 6.6%, 10%, 30%, 40% ...
Description:
Paprika Oleoresin capsicum is a high-quality raw materials, the use of advanced extraction process crafted a dark red oil-soluble oil-like liquid natural pigment. Its main ingredient is chili red pigment, Pepper Yuhong Su, rich in B-carotene and vitamin C, belong to the carotenoid, the adjustment of physiological metabolic functions. Capsanthin with high security, heat, light, free from the environment PH value and impact of metal ions can be widely used in aquatic products, meat, pastries, salads, canned food, beverages and other food, beverages, cosmetics as a coloring agent in the pharmaceutical industry as intermediates.
Application:
Mainly used as food sauces/food seasoning and raw materials in food industry or daily used sauces in family and restaurant.
Function:
Oleoresin capsicum is a carotenoid, is currently popular anti-oxidants.
Chili pepper for the Solanaceae genus, spicy berries of the year to end or perennial herb, alias also Pepper, hot pepper, Qin pepper, spicy eggplant, sweet pepper, Caijiao, pepper and so on. Moisture content per 100g of fresh pepper 70-93g, starch 4.2g, protein 1.2-2.0g, Vitamin C73-342mg; chili main vitamin A. The spicy pepper is capsaicin (C16H27no3), capsaicin mainly in the placenta and the skin around the diaphragm into the table cells.
Certificate of analysis:
| Item | Method | Specification Index |
| Sensory Test | ||
| Appearance | Visual Check | sticky dark red liquid |
| Odor | Smell Check | pungency |
| General Analysis | ||
| Capsicin | GB10783-2008 | ≥3% |
|
Residual Solvents (hexane) |
HPLC |
≤25mg/kg |
| Heavy Metal | GB-T 8449-87 |
≤20ppm |
|
Lead (Pb) |
GB-T 8449-87 |
≤2ppm |
|
Arsenic (As) |
GB8450-1987 |
≤4ppm |
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