Capsicum oleoresin

O le Capsicum oleoresin (lea e ta'ua o le oleoresin capsicum) o se suau'u-soluble extract mai fua o le Capsicum annuum po'o le Capsicum frutescens, ma e masani ona fa'aaogaina e fai ma mea e valivali ma maualuga le manogi i mea taumafa.

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Fa'amatalaga

Fa'ailoga

Folasaga o oloa

Talu ai o le lanu masani ma le solvent toega e tausisia tulafono faatonutonu, o le paprika oleoresin o loʻo faʻaaogaina lautele i fale lanu meaʻai.

E pei o le paprika oleoresin, o le capsicum oleoreisn o loʻo faʻaaogaina lautele e fai ma meaʻai e faʻaleleia ai le pungency, pe faʻaaogaina e fai ma mea autu o le paʻu pepa, pe faʻaaogaina i le faʻapipiʻiina o le plaster mo le faʻamafanafanaina.

Fa'aaogaina o Mea

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.

O la matou capsicum oleoresin ma le ZERO additive o loʻo faʻatau atu nei i Europa, Korea i Saute, Malaysia, Rusia, ma isi. ISO, HACCP, HALAL ma KOSHER tusipasi o loʻo avanoa.

capiscum extract

capisum extract

capsicum extract

Capsicum frutescens oleoresin

Afai e te fiafia i a matou oloa, e mafai ona e filifili e tuʻu lau faʻamatalaga iinei, ma o le a matou fesoʻotaʻi ma oe i se taimi lata mai.