Capsicum oleoresin

ʻO Capsicum oleoresin (ʻike ʻia ʻo oleoresin capsicum) he ʻaila-soluble extract mai nā hua o Capsicum annuum a i ʻole Capsicum frutescens, a ua hoʻohana mua ʻia ma ke ʻano he kala a me ka mea ʻono kiʻekiʻe i nā huahana meaʻai.

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Hoʻolauna Huahana

E like me ka waihoʻoluʻu maoli me ke koena solvent e hoʻokō i ka hoʻoponopono, hoʻohana nui ʻia ka paprika oleoresin i ka ʻoihana kala ʻai.

E like me ka paprika oleoresin, hoʻohana nui ʻia ka capsicum oleoreisn ma ke ʻano he mea hoʻohui meaʻai e hoʻomaikaʻi ai i ka pungency, a i ʻole hoʻohana ʻia ma ke ʻano he kumu nui o ka pahū pepa, a i ʻole hoʻohana ʻia i ka hoʻopili ʻana i ka plaster no ka hoʻomehana ʻana.

Hoohana Huahana

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 spiciness or "heat" (piquancy), usually in the form of spices such as chili powder and paprika. In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes. The degree of heat found within a food is often measured on the Scoville scale.

There has long been a demand for capsaicin-spiced products like chili pepper, and hot sauces such as Tabasco sauce and Mexican salsa. It is common for people to experience pleasurable and even euphoric effects from ingesting capsaicin. Folklore among self-described "chiliheads" attribute this to pain-stimulated release of endorphins, a different mechanism from the local receptor overload that makes capsaicin effective as a topical analgesic.

ʻO kā mākou capsicum oleoresin me ZERO additive ke kūʻai wela nei i ʻEulopa, South Korea, Malaysia, Russia, a me nā mea ʻē aʻe. Loaʻa nā palapala ISO, HACCP, HALAL a me KOSHER.

capiscum extract

capisum extract

capsicum extract

Capsicum frutescens oleoresin

Inā makemake ʻoe i kā mākou huahana, hiki iā ʻoe ke koho e waiho i kāu ʻike ma aneʻi, a e hoʻopili koke mākou iā ʻoe.