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Capsicum Oleoresin

Capsicum Oleoresin

Product Name: Capsicum Oleoresin
Botanical Source: Capsicum annuum L. / Capsicum frutescens L.
HS Code: 3301.90 / 3301.90.90 (subject to regional classification)
CAS Number: 8023-77-6
EINECS Number: 289-918-2

General Description

Capsicum Oleoresin is a natural extract obtained from the fruits of red chili peppers through solvent extraction. It contains the pungent principles capsaicinoids (responsible for the hot, spicy flavor) and carotenoid pigments (which impart a deep red to orange color). This concentrated spice extract is widely used in the food, pharmaceutical, nutraceutical, cosmetic, and defense industries.

The product is available in different grades based on Capsaicin content and color value, tailored for applications ranging from flavoring sauces to manufacturing self-defense sprays.

Category:

Description

Key Applications

  • Food Industry:Spicy flavoring for sauces, seasonings, snack foods, and meat products.
  • Pharmaceuticals:Active ingredient in topical analgesics, anti-inflammatory creams, and circulatory stimulants.
  • Nutraceuticals:Capsaicin supplements for metabolism boosting and weight management.
  • Cosmetics:Warming agents in creams, gels, and massage oils.
  • Defense/Security:Active agent in pepper sprays and riot control devices.
  • Animal Repellents:Ingredient in wildlife deterrents.

Specifications

Parameter Specification Range
Appearance Dark red to brownish-red viscous liquid
Odor Characteristic pungent chili aroma
Solubility Soluble in oils and organic solvents, insoluble in water
Capsaicin Content 0.5% – 40% (by weight) depending on grade
Color Value (ASTA) 20 – 160
Volatile Matter ≤ 5%
Residual Solvent ≤ 25 ppm (Hexane, per food grade limits)
Acid Value ≤ 6
Specific Gravity (25°C) 0.92 – 1.05
Refractive Index (25°C) 1.490 – 1.520
Heavy Metals Pb ≤ 2 ppm, As ≤ 1 ppm, Hg ≤ 1 ppm
Microbial Limits As per food/pharma standards (Salmonella: Absent, E. coli: Absent)
Shelf Life 18 – 24 months (stored in cool, dark place)
Packaging 1 kg / 5 kg / 20 kg / 200 kg HDPE drums or steel containers

Types of Capsicum Oleoresin

  • Food Grade
  • Capsaicin Content:5% – 8%
  • Use:Flavoring and coloring agent in processed foods and seasonings.
  • Solvent Residue:Compliant with food safety regulations.
  • Pharmaceutical/Nutraceutical Grade
  • Capsaicin Content:8% – 15%
  • Use:Medicinal formulations, dietary supplements.
  • Purity:High capsaicinoid standardization; low residual solvent.
  • Industrial Grade
  • Capsaicin Content:15% – 25%
  • Use:Pest repellents, industrial heat sources, and manufacturing of concentrated extracts.
  • Defense/OC Spray Grade(Oleoresin Capsicum)
  • Capsaicin Content:20% – 40%
  • Use:Non-lethal self-defense sprays, law enforcement riot control.
  • Quality:High pungency; strict handling and safety requirements.
  • Color Concentrate Grade
  • Capsaicin Content:Variable
  • ASTA Color Units:100 – 160
Use: Natural coloring in food and cosmetics with mild pungency
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