Capsicum Oleoresin Decolourised

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 Oleoresin is obtained by the solvent extraction of dried ripe fruits of Capsicum annum L or Capsicum fruitescens L. 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.

Spec RangeFormatSolubility
CAP Max: 10%, CV(ICU):Max -1000LiquidWater Dispersible/Oil Soluble

Further customisations are possible.

ICU: International Colour Unit
CAP: Capsaicin
CV: Colour Value 

Our Process

SOLVENT EXTRACTION

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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Applications

Condiments

Flavours

Meat/Poultry/Seafood

Sauces

Seasonings

FREQUENTLY ASKED QUESTIONS

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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