Food Additives

Food Additives CAPSICUM OLEORESIN PRODUCT CODE: FA/CO/0421 DESCRIPTION DARK RED COLOURED LIQUID WITH STRONG PUNGENT ODOUR WHICH IS IRRITANT, TASTE VERY PUNGENT AND CHARACTERISTIC OF CHILLIES. RESIDUAL SOLVENT LESS THAN 20 PPM CAPSAICIN 0.5% TO 40% AROMA AND FLAVOUR PUNGENT AROMA CHARATERISTIC OF FRESHLY GROUND DRY CAPSICUM. SHARP PUNGENT SENSATION ON EVALUATION OF FLAVOUR AFTER DILUTION. TOXIC MICRO-ORGANISMS/ PESTICIDES/ TOXIC METALS CONFORMS TO SPECIFIED REQUIREMENTS. SCOVILE HEAT UNITS 0.5 MILLIONS TO 5 MILLIONS. SOLUBILITY ALCOHOL CHLOROFORM ACETONE ESSENTIAL OILS BENZENE & FIXED OILS SOLUBLE SOLUBLE SOLUBLE SOLUBLE SOLUBLE SOLUBLE WITH OPALESENCE

Please contact us for any requests . We can supply Capsicum Oleoresin in all quantities .Contact us on sales@pioneerherbal.com. We have the following grades available.

1) Capsicum Oleoresin 10% Oil Soluble

2) Capsicum Oleoresin 20% Oil Soluble

3) Capsicum Oleoresin 40% Oil Soluble

4) Capsicum Oleoresin 1 Million Oil Soluble

5) Capsicum Oleoresin 2 Million Oil Soluble

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 Capsicum Oleoresin
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.
Packing	:	220,200,50,25,20,10 kg HDP drums; 200,20,10,5 kg, steel drums and 5 kg aluminum containers. Specifications

Specifications
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.
Caution	:	Use only additives/diluents compatible with this product; use of non-compatible diluents/additives can lead to sedimentation. Add the proposed diluent/additive to a sample of the product in the same proportion and confirm absence of sedimentation prior to mixing.