Capsicum oleoresin

Capsicum oleoresin (inozivikanwawo se oleoresin capsicum) inonyungudika nemafuta kubva mumichero yeCapsicum annuum kana Capsicum frutescens, uye inonyanya kushandiswa seruvara uye yakakwira pungency kunhuhwirira muzvigadzirwa zvekudya.

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Sezvo iri yakasarudzika ruvara ine zvinonyungudutsa zvakasara zvinoenderana nemutemo, paprika oleoresin inoshandiswa zvakanyanya muindasitiri yekudya colorant.

Sezvakaita paprika oleoresin, capsicum oleoreisn inoshandiswawo zvakanyanya sekuwedzera kwechikafu kuvandudza pungency, kana kushandiswa sechinhu chikuru chepfapfaidzo, kana kushandiswa mukunamira plaster yekupisa.

Kushandiswa Kwechigadzirwa

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.

Yedu capsicum oleoresin ine ZERO additive yava kupisa kutengesa kuEurope, South Korea, Malaysia, Russia, nezvimwewo ISO, HACCP, HALAL neKOSHER zvitupa zviripo.

capiscum extract

capisum extract

capsicum extract

Capsicum frutescens oleoresin

Kana iwe uchifarira zvigadzirwa zvedu, unogona kusarudza kusiya ruzivo rwako pano, uye isu tichabatana newe munguva pfupi.