Capsicum oleoresin

Capsicum oleoresin (eo hape e tsejoang e le oleoresin capsicum) ke motsoako o qhibilihang ka oli o tsoang litholoana tsa Capsicum annuum kapa Capsicum frutescens, 'me e sebelisoa haholo-holo e le monko o monate le o monate haholo lihlahisoa tsa lijo.

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Lintlha

Li-tag

Kenyelletso ea Sehlahisoa

Kaha ke 'mala oa tlhaho o nang le masala a solvent o latela molao, paprika oleoresin e sebelisoa haholo indastering ea mebala ea lijo.

Joalo ka paprika oleoresin , capsicum oleoreisn e boetse e sebelisoa haholo joalo ka tlatsetso ea lijo ho ntlafatsa pungency, kapa e sebelisoa e le motsoako o ka sehloohong oa setlolo sa pepere, kapa e sebelisoang ho khomarela plaster bakeng sa ho futhumatsa.

Tšebeliso ea Sehlahisoa

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 ea rona e nang le ZERO additive e se e rekisoa haholo Europe, Korea Boroa, Malaysia, Russia, joalo-joalo Litifikeiti tsa ISO, HACCP, HALAL le KOSHER lia fumaneha.

capiscum extract

capisum extract

capsicum extract

Capsicum frutescens oleoresin

Haeba u thahasella lihlahisoa tsa rona, u ka khetha ho siea lintlha tsa hau mona, 'me re tla buisana le uena haufinyane.