Capsicum oleoresin

Capsicum oleoresin (magħruf ukoll bħala oleoresin capsicum) huwa estratt li jinħall fiż-żejt mill-frott ta 'Capsicum annuum jew Capsicum frutescens, u jintuża primarjament bħala koloranti u togħma punġenti għolja fi prodotti tal-ikel.

IKKUNTATTA ISSA niżżel it-tagħbija għal pdf

Dettalji

Tikketti

Introduzzjoni tal-Prodott

Peress li huwa kulur naturali b'residwu tas-solvent jikkonforma mar-regolament, l-oleoreżina tal-paprika tintuża ħafna fl-industrija tal-koloranti tal-ikel.

Bħall-oleoresin tal-paprika, il-capsicum oleoreisn jintuża wkoll ħafna bħala addittiv tal-ikel biex itejjeb il-pikanenza, jew jintuża bħala ingredjent ewlieni tal-isprej tal-bżar, jew jintuża fit-twaħħil tal-ġibs għat-tisħin.

Użu tal-Prodott

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 tal-capsicum tagħna b'addittiv ZERO issa huwa bejgħ sħun lejn l-Ewropa, il-Korea t'Isfel, il-Malasja, ir-Russja, eċċ. Ċertifikati ISO, HACCP, HALAL u KOSHER huma disponibbli.

capiscum extract

capisum extract

capsicum extract

Capsicum frutescens oleoresin

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