| Identification | Back Directory | [Name]
PAPRIKA, OLEORESIN | [CAS]
84625-29-6 | [Synonyms]
Chili pepper
Capsicum P.E.
papricaextract
chilli extract
Einecs 283-403-6
PAPRIKA, OLEORESIN
Capsicumannuum,ext.
Chilli Pepper Extract
CAPSICUM ANNUUM EXTRACT
Capsicum liquid extract BPC
PAPRIKA, OLEORESIN 80,000 CU
PAPRIKA (CAPSICUM ANNUUM L.)
PAPRIKA, OLEORESIN 100,000 CU
PAPRIKA OLEORESIN (CAPSICUM ANNUUM L.)
capsicumannuml.convar.grossum(l.)terpo,extract | [EINECS(EC#)]
283-403-6 | [MDL Number]
MFCD00677603 |
| Hazard Information | Back Directory | [Description]
Capsicum Annuum Resin is a resinous material obtained from the Capsicum, Capsicum annuum L., Solanaceae | [Chemical Properties]
See Capsicum. | [Uses]
PAPRIKA, OLEORESIN is used in the food industry as a flavoring, coloring, and aroma enhancer in the processing of various spicy foods. Meanwhile, capsaicin also holds significant research value in food preservation. Capsaicin red pigment is widely used in oily foods, sauces, processed aquatic products, vegetable products, fruit juices, ice cream, etc., typically at a dosage of 0.05%-2%. Recent studies have found that capsaicin has a protective effect on the gastrointestinal lining and can promote gastrointestinal motility, showing potential application value in treating digestive tract diseases. Capsaicin has a strong lachrymatory effect; excessive capsaicin can trigger a strong physiological reaction in the human body, causing coughing, vomiting, tearing, disorientation, and erythema, but without toxic side effects. | [Essential oil composition]
The best-known constituent accounting for the pungent flavor is decylene vanillylamide (also known as
capsaicin), a very pungent phenolic chemical. Capsicum contains about 1.5% of an irritating oleoresin. The major component of the
oil is capsaicin (0.02%). The pungency appears to be related to the presence of a 4-hydroxy-3-methoxyphenyl substituent. |
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