Capsicum oleoresin

Capsicum oleoresin (ke yo rele tou oleoresin capsicum) se yon ekstrè lwil oliv-idrosolubl soti nan fwi yo nan Capsicum annuum oswa Capsicum frutescens, epi li se prensipalman itilize kòm yon koloran ak gwo arom pike nan pwodwi manje.

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Entwodiksyon pwodwi

Kòm li se koulè natirèl ak rezidi sòlvan konfòme règleman an, paprika oleoresin lajman ki itilize nan endistri koloran manje.

Tankou oleoresin paprika, oleoreisn capsicum tou lajman itilize kòm yon aditif manje pou amelyore pike a, oswa itilize kòm yon engredyan prensipal nan espre pwav, oswa itilize nan kole lacho pou chofaj.

Itilizasyon pwodwi

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.

Oleoresin capsicum nou an ak ZERO aditif se kounye a vann cho nan Ewòp, Kore di Sid, Malezi, Larisi, ak elatriye ISO, HACCP, HALAL ak KOSHER sètifika ki disponib.

capiscum extract

capisum extract

capsicum extract

Capsicum frutescens oleoresin

Si ou enterese nan pwodwi nou yo, ou ka chwazi kite enfòmasyon ou isit la, epi nou pral kontakte ou yon ti tan.