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Botonical Name | : | Capsicum annum | |
CAS # | : | 84625-29-6 | |
Country of Origin | : | India | |
Color & Odor | : | Dark red | |
Solubility | : | Water and essential oils | |
Specific Gravity | : | 0.980-1.010 @25°C | |
Optical Rotation | : | -10.5 to 0.5 | |
Refractive Index | : | 1.522–1.590 @ 20°C | |
Flash Point | : | >100°C | |
Plant Part Used | : | Fruit Peel | |
Extraction Method | : | Solvent Extraction |
DESCRIPTION:
This oil soluble extract is obtained from the fruits of Capsicum Annuum Linn or Capsicum Frutescens that are grown in temperate climates. It finds extensive application as a coloring and flavoring in food products such as sausage, dressings, dry soluble seasonings, food coatings and snack food seasonings. CONSTITUENTS:
It constitutes Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin. AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Characteristic odor. BLENDS WITH:
It blends with oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol. COMMON NAMES:
Paprika extract, Capsicum Annum Linn, Capsicum Frutescens. USES:
Owing to its coloring compounds, it is largely used as a coloring and flavoring agent in many kinds of food products. It is also used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Moreover, it is also used to deepen the color of egg yolks in poultry feed.
