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Botanical Name: Capsicum annum L /Capsicum fruitescens L.
Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. It has become a key spice in many cuisines. Capsicum De-colourised Oleoresin is obtained by the solvent extraction of dried ripe fruits of Capsicum annum L or Capsicum fruitescens L. During extraction, capsicum undergoes a decolourisation process. The product has a pungent aroma, characteristic of freshly ground, dried, red capsicum. There is a sharp, pungent sensation when flavour is evaluated in dilution. It is a free-flowing, homogeneous liquid that is yellowish to brownish-red in colour.
Further customisations are possible.
ICU: International Colour UnitCAP: CapsaicinCV: Colour Value
The method of solvent extraction uses a separation solvent, which is generally non-volatile has a high boiling point and is miscible with the mixture, but doesn’t form an isotropic mixture as a medium to extract essential active elements from spices.
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How is Capsicum de-colourised oleoresin obtained?
Capsicum de-colourised oleoresin is obtained by the solvent extraction of dried ripe fruits of Capsicum annum L or Capsicum Fruitescens L. During extraction, capsicum undergoes a decolourisation process.
What is the flavour, colour, and aroma of Capsicum de-colourised oleoresin?
Capsicum de-colourised oleoresin has the characteristic aroma of freshly ground dried red capsicum. There is a sharp, pungent sensation when flavour is evaluated in dilution. Capsicum de-colourised extract is a free-flowing, homogeneous liquid that is yellowish to brownish red in colour.
What are the common uses of Capsicum de-colourised extract?
Capsicum de-colourised extract is a common ingredient in condiments, seasonings, sauces, meat, poultry, and seafood applications
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