Hot Chilly Oleoresin(Capsaicin )
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Capsaicin is an active component of chili peppers, which are plants belonging to the genus Capsicum. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi.
- Capsaicin is believed to be synthesized in the interlocular septum of chili peppers by addition of a branched-chain fatty acid to vanillylamine
- Specifically, capsaicin is made from vanillylamine and 8-methyl-6-nonenoyl CoA.
Capsaicin is the main capsaicinoid in chili peppers, followed by dihydrocapsaicin. These two compounds are also about twice as potent to the taste and nerves as the minor capsaicinoids nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Dilute solutions of pure capsaicinoids produced different types of pungency; however, these differences were not noted using more concentrated solutions.
- Capsaicin is used as an analgesic in topical ointments, nasal sprays (Sinol-M), and dermal patches to relieve pain
- It is also used to reduce the symptoms of peripheral neuropathy such as post-herpetic neuralgia caused by shingles.
Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spice or "heat" (piquancy).
The degree of heat found within a food is often measured on the Scoville scale. In some cases, because people enjoy the heat, there has long been a demand for capsaicin-spiced products like hot sauce or salsa
- Capsaicin: 6.67-25%
- Colour: 500-4,000 ICU
- Moisture: <1%