Capsicum oleoresin
Capsicum Oleoresin Manufacturer | High Pungency & Color (CAS: 8023-77-6) Headline: Capsicum Oleoresin Manufacturer | Standardized Heat (1M - 6M SHU) & Color Sub-info: Capsaicin Content 3.3% - 40% | Oil Soluble & Water Dispersible Grades | Solvent-Free Extraction. USP: • Precise Heat Control: Standardized Scoville Heat Units (SHU) from 100,000 to 6,000,000+ for consistent formulation. • Supercritical CO2 Extraction: Ensures a pure, solvent-free product with natural aroma retention. • Dual Function: Provides both intense pungency (Capsaicin) and rich red color (Capsanthin) options.
Introduction
Capsicum Oleoresin (CAS: 8023-77-6) is a powerful, concentrated extract derived from high-pungency chili peppers (Capsicum annuum or Capsicum frutescens). It contains the complete flavor profile of the pepper, primarily standardized for its pungent principle, Capsaicin, and its red carotenoid pigments (Capsanthin/Capsorubin).
Unlike powdered spices which vary in heat and microbial load, our Capsicum Oleoresin offers a consistent, sterile, and highly potent solution for the food and pharmaceutical industries. We utilize advanced Supercritical CO2 Fluid Extraction technology to produce a cleaner, safer oleoresin free from hexane residues, available in both Oil-Soluble (OS) and Water-Dispersible (WS) formats.
Category：
Keywords：
capsicum
oleoresin
Functions
1.Pungency & Flavor Enhancement
The primary active component, Capsaicin, triggers heat receptors (TRPV1) to provide the characteristic "spicy" sensation. It enhances flavor perception and stimulates appetite without adding bulk or texture to the final product.
2.Analgesic & Anti-Inflammatory (Pharma Use)
Topical application of Capsaicin depletes Substance P (a neurotransmitter for pain), making Capsicum Oleoresin a key ingredient in pain relief patches, creams for arthritis, and muscle rubs.
3.Natural Coloring (Paprika Oleoresin)
Note: While this page focuses on heat, we also supply low-heat Paprika Oleoresin.
Rich in carotenoids, it provides a stable orange-to-red hue for food products, serving as a natural alternative to artificial Red 40.
Applications
1.Food & Beverage Industry
• Spicy Seasonings: Standardization of heat in hot sauces, spicy snacks, and instant noodle packets.
• Meat Processing: Pepperoni, sausages, and marinades (provides uniform dispersion of heat).
• Defense Sprays: High-SHU grades are used in manufacturing pepper sprays (Riot Control Agents).
2.Pharmaceutical & Personal Care
• Topical Analgesics: Pain relief plasters and warming balms.
• Weight Management: Dietary supplements to boost metabolism (thermogenesis).
• Cosmetics: Lip plumpers (stimulates blood flow).
3.Marine Coatings
• Anti-Fouling Paints: Used as an eco-friendly biocide to prevent barnacles and algae from attaching to ship hulls (replacing heavy metals).
Flow Chart
Supercritical CO2 Extraction for Purity
1.Raw Material: Dried High-Heat Chili Peppers (Selection & Cleaning).
2.Crushing: Grinding to increase surface area.
3.Extraction: Supercritical CO2 Extraction (Low temperature, High pressure).
4.Separation: Removing CO2 (recycled) to obtain Crude Oleoresin.
5.Refining: Winterization (removing waxes) and Decolorization (if required).
6.Standardization: Blending with vegetable oil to achieve target SHU/Color Value.
7.Emulsification (Optional): Adding emulsifiers for Water-Soluble grades.
8.QC Testing: HPLC for Capsaicinoids & Color Value.
9.Packaging: HDPE Drums / IBC Totes.
Quality Standard of Lactoferrin
Product: Capsicum Oleoresin 10% (1.5 Million SHU) - Oil Soluble
| Item | Specification | Result |
| Appearance | Dark red to reddish-brown oily liquid | Conforms |
| Odor | Characteristic pungent chili aroma | Conforms |
| Total Capsaicinoids | ≥ 10.0% (approx. 1,500,000 SHU) | 10.2% |
| Color Value (MSU) | Customizable (e.g., 2000 - 10000 CU) | 4500 CU |
| Solubility | Soluble in vegetable oils | Conforms |
| Residual Solvent | ≤ 20 ppm (Ethanol) / None (CO2) | < 10 ppm |
| Heavy Metals (Pb) | ≤ 10 ppm | Conforms |
| Arsenic (As) | ≤ 2.0 ppm | Conforms |
| Sudan Red I-IV | Negative (Strictly Tested) | Negative |
| Microbiology | Total Plate Count < 1000 cfu/g | < 100 cfu/g |
Method of Analysis of Lactoferrin
HPLC (High-Performance Liquid Chromatography)
• Why: The Scoville Organoleptic Test (tasting) is subjective. We use HPLC to precisely quantify the Capsaicin and Dihydrocapsaicin content, which is then mathematically converted to Scoville Heat Units (SHU).
◯ Conversion: 1% Capsaicinoids ≈ 150,000 - 160,000 SHU.
Reference Chromatogram of Lactoferrin Reference Substance
The HPLC chromatogram clearly resolves the peaks for Nordihydrocapsaicin, Capsaicin (major peak), and Dihydrocapsaicin. This fingerprint confirms the natural origin and ensures the ratio matches the profile of Capsicum annuum, ruling out synthetic adulterants (Nonivamide/PAVA).
Stability and Safety
Stability Studies
• Shelf Life: 18 - 24 months.
• Conditions: Capsaicin is relatively stable, but the color (carotenoids) is sensitive to light and oxidation.
• Storage: Store in full, tightly sealed containers (HDPE or Aluminum) in a cool, dark place (< 20°C). Nitrogen blanketing is recommended after opening.
Safety & Handling (MSDS Summary)
• Classification: Hazardous Substance! Causes severe skin burns and eye damage.
• Handling: STRICT PPE REQUIRED. Wear chemical-resistant gloves, safety goggles, and face shield. Avoid inhalation of vapors.
• First Aid:
◯ Skin: Wash immediately with vegetable oil (not water!), then soap.
◯ Eyes: Rinse cautiously with water for 15+ mins. Seek medical attention.
Customer Comments
Product Developer, Condiment Manufacturer (USA)
2026.03.03
★★★★☆
Sourcing Manager, Pharmaceutical Co. (Germany)
2026.03.03
★★★★☆
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FAQ
What is the difference between "Capsicum Oleoresin" and "Paprika Oleoresin"?
• Capsicum Oleoresin: High heat (Capsaicin), used for pungency/spice. • Paprika Oleoresin: Low heat, High color (Capsanthin), used as a natural red colorant. We supply both.
How do I choose the right SHU level?
• 500,000 SHU: Common for food seasonings. • 1,000,000 SHU (6.6%): Standard concentrate for dilution. • 6,000,000+ SHU (40%): For defense sprays or extreme dilution applications.
Can you provide Water-Soluble Capsicum?
Yes. We offer Water-Dispersible (WD) grades (emulsified with Polysorbate or other carriers) that disperse instantly in aqueous systems like beverages, marinades, and sauces without forming an oil ring.
References
1.Othman, Z. A., et al. (2011). Capsaicin determination in Capsicum fruit samples by HPLC. Molecules.
2.Srinivasan, K. (2016). Biological activities of red pepper (Capsicum annuum) and its pungent principle capsaicin: a review. Critical Reviews in Food Science and Nutrition.
3.Code of Federal Regulations (CFR) Title 21: Oleoresin Capsicum.
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