Capsicum oleoresin

Capsicum oleoresin (tseem hu ua oleoresin capsicum) yog cov roj-soluble extract los ntawm cov txiv hmab txiv ntoo ntawm Capsicum annuum los yog Capsicum frutescens, thiab feem ntau yog siv los ua xim thiab siab pungency flavoring hauv cov khoom noj.

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Raws li nws yog ntuj xim nrog hnyav residue ua raws li cov kev cai, paprika oleoresin yog dav siv nyob rau hauv cov zaub mov colorant kev lag luam.

Zoo li paprika oleoresin , capsicum oleoreisn kuj tau siv dav los ua cov khoom noj ntxiv los txhim kho cov pungency, los yog siv los ua cov khoom tseem ceeb ntawm cov kua txob, los yog siv cov nplaum nplaum rau cua sov.

Khoom siv

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.

Peb cov capsicum oleoresin nrog ZERO additive yog tam sim no kub muag rau Tebchaws Europe, Kaus Lim Qab Teb, Malaysia, Russia, thiab lwm yam ISO, HACCP, HALAL thiab KOSHER daim ntawv pov thawj muaj.

capiscum extract

capisum extract

capsicum extract

Capsicum frutescens oleoresin

Yog tias koj txaus siab rau peb cov khoom, koj tuaj yeem xaiv tawm koj cov ntaub ntawv ntawm no, thiab peb yuav tiv tauj koj sai sai.