Capsicum Oleoresin is obtained from crushed capsicum with volatile solvents by percolation method. Its main constituents are capsaicin (2.5%) and capsanthin. This oleoresin is completely safe to be used as food condiment. The product is widely used in piquancy food and spice, or as cooking seasoning in restaurant or family. It is also valued for its medicinal properties.
Botanists have traced the chile pequin to areas of Bolivia and Brazil 7,000 years ago. People first began to cross-breed and select the wild plants for bigger berries and different tastes around 5200 B.C.E. Over the next 2,000 years, the cross-breeding yielded a vast variety of pepper shapes and sizes. The heat of the chiles began to vary also, and various colors in addition to green and red emerged--yellows, purples and oranges
Capsicum Oleoresin is widely used in food production as a food additive, and its safety is also recognized internationally.
Pepper oleoresin is a kind of flavor enhancer. Its main function is to increase the spicy taste. Too much of it has the opposite effect and affects the taste. Therefore, this additive has no need of "excessive use" and can play a self-limiting function when used. Therefore, it is requested to prepare meat products (raw meat with seasoning) at 08.02.01; 08.02.02 cured meat products (such as bacon, cured meat, salted duck, Chinese ham, sausage); 08.03.01.02 The sauce marinated meat should be used appropriately according to the production needs.
Spicy oil is a kind of condiment. Its main function is not only to increase the spicy flavor but also to remove the smell of mutton. According to the use and actual application of the product, the limit of 10.0g/kg can not only meet the actual needs, but also avoid confusion with spices, essence, and increase the safety of food.