Capsicum extract (capsicum spp.)
Oleo resin capsicum
CAS: 8023-77-6
Molecular Formula: W-99
Capsicum extract (capsicum spp.) - Names and Identifiers
Capsicum extract (capsicum spp.) - Physico-chemical Properties
| Molecular Formula | W-99 |
| Storage Condition | Room Temprature |
| Physical and Chemical Properties | The dark red to orange-red clear liquid was darker than the ether extract when extracted with ethanol. Slightly sticky, strong spicy taste, and moxibustion heat feeling, can be the entire mouth and throat (pepper hot mainly in the tongue, Ginger hot mainly in the edge of the tongue and back). Soluble in ethanol, soluble in most non-volatile oils. |
Capsicum extract (capsicum spp.) - Nature
Open Data Verified Data
dark red viscous oily liquid, soluble in acetone, chloroform, n-hexane, edible oil. Soluble in ethanol, insoluble in water. This product is poor light resistance, thermal stability, wavelength 210 ~ 440nm especially 285nm UV light can promote its fading, and 160 deg C heating 2H does not fade. Fe3, Cu2, CO2 can make it fade, Al3, Sn2, Pb2 precipitation. According to the different sources and methods, with different degrees of hot taste.
Last Update：2024-01-02 23:10:35
Capsicum extract (capsicum spp.) - Preparation Method
Open Data Verified Data
capsicum oil can be obtained by extracting the fruits of Capsicum plants with a solvent such as dichloromethane, chloroform, acetone, isopropanol, n-hexane, ethanol, petroleum ether, supercritical carbon dioxide, and then removing the solvent. The two can be separated by a substance that only dissolves the capsaicin but not the capsicum pigment.
Last Update：2022-01-01 11:16:13
Capsicum extract (capsicum spp.) - Application
Open Data Verified Data
It can be used as an edible red pigment, flavoring agent and flavoring agent.
Last Update：2025-08-19 16:24:40
Capsicum extract (capsicum spp.) - Reference Information
| FEMA | 2233 | CAPSICUM EXTRACT (CAPSICUM SPP.) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| toxicity | GRAS(FEMA;FDA,§ 182.20,2000). |
| usage limit | FEMA(mg/kg): Baked Food 14; Seasoning 92; Meat products 50-100; beverage 14; Candy 11.GB 2760-2001(g/kg): compound seasoning 10.0; Fried potato chips 1.0. FDA,§ 73.615,2000: Subject to GMP. |
| Use | flavoring agent; Coloring agent; Flavoring agent. China's GB2760 a 97 provisions for the allowed use of edible spices. in the food industry can be used as flavoring, coloring, flavoring agent and fitness aids. |
| method of production | from the Solanaceous plant Capsicam annuum, in particular, Horn pepper C. Et al. A. 1ongum, etc.) of the fruit was crushed and extracted with organic solvent (ether, acetone or ethanol). The yield is about 15% of the dried fruit, or 28% of the seed. It can also be further made into a decolorized product. The degree of pungency can also be standardized according to requirements. |
Last Update：2024-04-09 21:32:08
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