Capsicum oleoresin

Capsicum oleoresin (quae etiam oleoresin capsicum) est extractum olei solutum e fructibus Capsici annui vel Capsici frutescens, imprimisque colorans et acrimonia saporis in escis productis adhibetur.

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Product Introduction

Sicut est color naturalis cum residuo solvendo moderamine obtemperat, paprika oleoresin late adhibetur in cibariis colorantis industria.

Sicut paprika oleoresin, capsicum oleoreisn late etiam in cibo elogia ad acrimoniam emendandam adhibetur, aut piperis aspergine adhibita, vel in calefactione cataplasmatis adhaerens.

Product Syntaxis

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.

Capsicum oleoresin nostra cum NIHIL additivis nunc venditionis calidae in Europa, Corea Meridiana, Malaysia, Russia et etc. ISO, HACCP, HALAL et KOSHER praesto sunt testimonia.

capiscum extract

capisum extract

capsicum extract

capsicum frutescens oleoresin

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