Product Description:
This product is made from carefully selected dried chili peppers, extracted and formulated. It can substitute for raw chili pepper materials in food applications for seasoning and coloring.
Primary Functions:
- Flavor Enhancer:
- The main component of capsicum oleoresin iscapsaicin, a compound that stimulates thethermoreceptorsin the mouth and tongue.
- When consumed, this stimulation produces the sensation of spiciness ("heat").
- This spiciness canstimulate saliva productionandincrease appetite, therebyenhancing the flavor and tasteof food.
- Colorant:
- Beyond its spiciness, capsicum oleoresin also possesses arich aroma and vibrant colorIt seems that there is no text provided for translation. Please provide the text you would like me to translate.
- It contains compounds such ascapsanthin (a red pigment).
- These compoundsimpart a bright red or orange hueto food products.
- This makes foodsvisually more appealingIt seems that there is no text provided for translation. Please provide the text you would like me to translate.
Ingredients:Capsicum Oleoresin, Mono- and Diglycerides of Fatty Acids, Refined Vegetable Oil
Executive Standard:GB 28314-2012
Usage Scope & Dosage:Compound seasonings: ≤10.0 g/kg；Processed cheese, pickled vegetables, pickled edible fungi & algae:
Use as needed (within Good Manufacturing Practice - GMP)；Other products: Comply with specific requirements of GB 2760
Directions for Use:Agitate the product thoroughly before use, then incorporate directly with other ingredients until uniformly blended.
Shelf Life:24 months
Important Indicators：
|
Physicochemical Indicators |
Specification |
Test Method |
|
Capsaicinoids (w/w%) |
10.0 ± 0.2 |
Appendix A.3 of GB 28314-2012 |
|
Color Value (ASTA) |
30 - 70 |
|
|
Residual Solvents |
≤ 50 mg/kg |
GB/T 5009.37 |
|
Lead (Pb) |
≤ 2 mg/kg |
GB 5009.12 |
|
Total Arsenic (as As) |
≤ 3 mg/kg |
GB/T 5009.11 |
|
Sensory Indicators |
Specification |
|
Color |
Red to deep red, matching reference standard |
|
Appearance |
Free-flowing oily liquid, consistent with reference standard |
|
Flavor/Aroma |
Intense characteristic chili pepper aroma, identical to reference standard |
|
Special Notes |
• Minor sediment may form at bottom during low-temperature storage • Congealing/viscosity increase may occur • These are inherent physical characteristics - NOT defects • Restore by warm water bath (60°C) before use • Agitate vigorously to ensure homogeneity |
