Extracted from chili peppers, capsicum oleoresin packs intense spice and a bright color, widely used in culinary applications. It’s also a key ingredient in topical creams for pain relief, leveraging capsaicin’s properties to soothe discomfort.
Quality assurance for our oleoresins involves advanced testing to verify concentration, purity, and compliance with food safety regulations. Analytical procedures confirm the presence of key bioactive compounds while eliminating harmful contaminants. By maintaining stringent manufacturing protocols, traceability, and proper storage conditions, the integrity of our oleoresins is preserved for their applications in food, pharmaceuticals, and industrial formulations.
| Physical Properties | |
|---|---|
| Parameter | Specification |
| Capsaicin Content | 0.5% - 50% |
| Colour Value | 300 CU – 12000 CU |
| Other Details | |
|---|---|
| Parameter | Specification |
| Appearance | Free flowing Liquid |
| Colour | Reddish to Dark Reddish |
| Odour | Refreshing aroma of freshly ground dried fruits of Capsicum |
Derived from capsicum, this oleoresin has a shelf life of up to 2 years if stored correctly in a dry and dark environment. Utilize within this period for food flavoring or pharmaceutical purposes while keeping containers sealed to avoid contamination.
Oleoresins are natural extracts obtained from spices and herbs, containing both volatile and non-volatile components. They are used for flavoring, coloring, and preserving food products.
While essential oils contain only the volatile components of a plant, oleoresins include both volatile and non-volatile components, providing a more complete flavor profile.
Yes, oleoresins are commonly used in cooking to enhance the flavor and aroma of various dishes.
