Capsicum oleoresin

Capsicum oleoresin (nke a makwaara dị ka oleoresin capsicum) bụ ihe a na-esi na mmanụ soluble sitere na mkpụrụ nke Capsicum annuum ma ọ bụ Capsicum frutescens, a na-ejikarị ya eme ihe dị ka agba agba na nnukwu ekpomeekpo na ngwaahịa nri.

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Okwu Mmalite ngwaahịa

Dị ka ọ bụ eke agba na ihe mgbaze na-agbaso iwu, paprika oleoresin na-eji ọtụtụ ebe na nri colorant ụlọ ọrụ.

Dịka paprika oleoresin, a na-ejikwa capsicum oleoreisn mee ihe n'ọtụtụ ebe dị ka ihe mgbakwunye nri na-eme ka ọ dịkwuo mma, ma ọ bụ jiri ya mee ihe dị ka isi ihe na-esi na ose ose, ma ọ bụ jiri ya na-arapara plasta maka ikpo ọkụ.

Iji ngwaahịa

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 anyị nwere ihe mgbakwunye ZERO na-ere ọkụ ugbu a na Europe, South Korea, Malaysia, Russia, na wdg. ISO, HACCP, HALAL na KOSHER asambodo dị.

capiscum extract

capisum extract

capsicum extract

Capsicum frutescens oleoresin

Ọ bụrụ na ị nwere mmasị na ngwaahịa anyị, ị nwere ike ịhọrọ ịhapụ ozi gị ebe a, anyị ga-akpọtụrụ gị n'oge na-adịghị anya.