Description-
Capsicum Oleoresin is derived from chili peppers, Capsicum Annum Linn, belongs to Solanceae family, it contain red coloring matter called Capsanthin, a powerful irritant. Capsicum is perennial shrub and its fruit berries may be green, yellow or red in colour. Its native region is America and well grown in sunny positions with warm, loamy soil.

Extraction-
Capsicum oleoresin is extracted from crushed capsicum with volatile solvent by percolation method or by solvent extraction method.

Properties-
Capsicum oleoresin have characteristic pungent in smell, dark red in colour and slight bitter in taste. Capsicum oleoresin is concentrated liquid.

Composition-
It is composed of capsaicin, dihydocapsaicin and nordihydrocapsaicin.

Uses-

• It is used to add flavor in food preparation.
• It is powerful irritant and carminative as well..
• It is used as ingredient of hot sauces.
• It is added to medicated creams, lotions and sprays for treatment of muscle or joint pain.
• It is used in pepper spray which helpful in self defense purposes.

Safety and Precaution-

• First consult to health advisor before use, it can cause skin redness and trouble in breathing & swallowing.
• Avoid use of capsicum oleoresin while pregnant or breast feeding.

Specification of Capsicum Oleoresin

Appearance –
Red and brown mobile extract.

USP Capsaicin RS
Identification (TLC) – As per standard

Assay by GC     

Total Capsaicinoids Test – NLT 8.0%
Nonivamide – max. 5%
Water – max. 8.0% on 5 gm.

MICROBIAL QUALITY
Total plate count – less than 1000cells/gram
Yeast and Mould – less than 100cells/gram
E.coli – Negative/5 grams
Storage – In well-fitted container in cool and dark place.