Capsicum oleoresin

Capsicum oleoresin (izwi kandi ku izina rya oleoresin capsicum) ni amavuta akuramo amavuta ava mu mbuto za Capsicum annuum cyangwa Capsicum frutescens, kandi akoreshwa cyane cyane nk'ibara ryinshi kandi rifite uburyohe bwinshi mu biribwa.

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Ibisobanuro

Etiquetas

Kumenyekanisha ibicuruzwa

Nkuko ari ibara risanzwe hamwe nibisigara bya solvent byubahiriza amabwiriza, paprika oleoresin ikoreshwa cyane mubucuruzi bwamabara.

Kimwe na paprika oleoresin, capsicum oleoreisn nayo ikoreshwa cyane nk'inyongeramusaruro y'ibiryo kugira ngo irusheho gukomera, cyangwa ikoreshwa nk'ibintu nyamukuru bigize spray ya pepper, cyangwa ikoreshwa mu gufatisha plaster kugirango ushushe.

Imikoreshereze y'ibicuruzwa

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 hamwe ninyongera ya ZERO ubu irashyushye kugurisha muburayi, Koreya yepfo, Maleziya, Uburusiya, nibindi nibindi ISO, HACCP, HALAL na KOSHER ibyemezo birahari.

capiscum extract

capisum extract

capsicum extract

Capsicum frutescens oleoresin

Niba ushimishijwe nibicuruzwa byacu, urashobora guhitamo gusiga amakuru yawe hano, kandi tuzahuza nawe vuba.