Capsicum oleoresin

Capsicum oleoresin (yomwe imadziwikanso kuti oleoresin capsicum) ndi mafuta osungunuka kuchokera kuzipatso za Capsicum annuum kapena Capsicum frutescens, ndipo amagwiritsidwa ntchito ngati kupaka utoto komanso kununkhira kwambiri kwazakudya. 


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Chiyambi cha Zamalonda
 

 

Popeza ndi mtundu wachilengedwe wokhala ndi zotsalira zosungunulira zimatsatira malamulo, paprika oleoresin amagwiritsidwa ntchito kwambiri m'makampani opangira utoto.
Read More About oleoresin capsicum

 

Read More About chilli oleoresin
Monga paprika oleoresin , capsicum oleoreisn imagwiritsidwanso ntchito kwambiri ngati chowonjezera cha chakudya kuti chiwonjezeke, kapena chimagwiritsidwa ntchito ngati chinthu chachikulu chopopera tsabola, kapena chimagwiritsidwa ntchito pomamatira pulasitala potentha.

 

Kugwiritsa Ntchito Mankhwala
 

 

 

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 yathu yokhala ndi ZERO additive tsopano ikugulitsa ku Europe, South Korea, Malaysia, Russia, ndi zina. ISO, HACCP, HALAL ndi KOSHER satifiketi zilipo.

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