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Capsicum oleoresin is a natural concentrated extract of chili peppers valued for its strong pungency and characteristic spicy flavor.
Capsicum oleoresin provides standardized heat levels and consistent performance in food, seasoning, pharmaceutical, and topical formulations.
Capsicum oleoresin's high capsaicinoid content makes it an efficient ingredient where intense and controlled pungency is required.
CAS Number: 8023-77-6
EC Number: 283-256-8
Chemical Formula: C18H27NO3
Molecular Weight: 305 g/mol
Synonyms: Capsicum oleoresin, Oleoresin Capsicum, Capsicum Extract, Chili Pepper Oleoresin, Red Pepper Oleoresin, Hot Pepper Oleoresin, Chilli Oleoresin, Capsicum Resin, Oleoresin of Capsicum, Capsicum Fruit Extract, Capsicum annuum Oleoresin, Capsicum frutescens Oleoresin, Chili Extract, Hot Chili Extract, Paprika Oleoresin, Pungent Grade, Natural Capsaicin Oleoresin, Capsaicinoid-Rich Capsicum Extract, Pungent Pepper Extract, Red Chili Pepper Extract
Capsicum oleoresin, also known as OC, is an oily resin derived from capsicums that contains various compounds.
Capsicum oleoresin is primarily composed of capsaicinoids, which are active ingredients found in the glands of the plant.
Capsicum oleoresin is commonly used in hand-held pepper spray formulations due to its ability to temporarily immobilize and incapacitate individuals when sprayed on the face or eyes.
Capsicum oleoresin is a natural extract obtained from red chili peppers, a concentrated pepper extract possessing intense color, aroma, and characteristic peppery pungency.
Capsicum oleoresin is a potent oleoresin preferred in the spice industry, food production, and special formulations.
Obtained through solvent extraction from the seed and pericarp portions, this product is known for its high capsaicin content and facilitates standardization in production.
Capsicum oleoresin's fluid consistency, bright color, and stable structure make it a concentrated pepper extract that easily adapts to different processes.
Capsicum oleoresin is a concentrated natural extract obtained from the dried fruits of Capsicum species, particularly Capsicum annuum and Capsicum frutescens.
Capsicum oleoresin contains the characteristic pungent compounds known as capsaicinoids, mainly capsaicin and dihydrocapsaicin, together with naturally occurring pigments, essential oils, resins, and other extractable components of chili peppers.
Capsicum oleoresin is generally produced by solvent extraction of dried and ground capsicum fruits, followed by removal of the extraction solvent to obtain a viscous, strongly pungent oleoresin.
Depending on the grade, Capsicum oleoresin may range from reddish-orange to dark red or brown and can be standardized according to capsaicinoid content, Scoville Heat Units (SHU), or color strength.
Capsicum oleoresin is widely used in food products as a concentrated source of chili heat and flavor, including sauces, seasonings, meat products, snacks, soups, marinades, and processed foods.
Capsicum oleoresin is also used in pharmaceutical, cosmetic, personal-care, and certain industrial formulations where the warming or pungent properties of capsaicinoids are required.
Capsicum oleoresin is a natural extract obtained from dried red chillies, rich in capsaicin and carotenoids.
Capsicum oleoresin delivers intense heat and authentic chilli flavour in a concentrated liquid form.
Widely used in food, pharmaceuticals, and industrial applications, Capsicum oleoresin provides a standardised and stable source of pungency and flavour.
Capsicum oleoresin is the skin of dried chilli that through extracted, separated and refined processes, finally gained the natural food hot enhancer.
Core ingredients is Capsaicin and also few capsanthin exists.
Capsicum oleoresin is widely used in all kinds of compound condiments like pickled vegetables, instant noodle flavoring bags, snacks, sauces, puffing foods, seasoning powder, hotpot and etc.
Capsicum oleoresin is a dark red, thick, naturally occurring extract with a characteristic bitter taste, obtained by solvent extraction from red peppers (Capsicum annuum or Capsicum frutescens).
Capsicum oleoresin contains high levels of capsaicin and red pigments (carotenoids).
Capsicum oleoresin is widely used industrially, both in the food sector and in the pharmaceutical, cosmetic, and defense industries.
Uses of Capsicum Oleoresin:
Capsicum oleoresin is used as a concentrated natural source of pungency, heat, and characteristic chili flavor in food formulations.
Capsicum oleoresin is widely applied in hot sauces, spice blends, seasonings, marinades, soups, instant foods, snacks, meat products, processed foods, and ready-to-eat products.
Capsicum oleoresin is used to standardize pungency in formulations where consistent Scoville Heat Unit (SHU) levels are required.
Capsicum oleoresin can be incorporated into flavoring systems as an alternative to using whole or ground chili peppers.
Capsicum oleoresin is used in certain pharmaceutical and topical preparations containing capsaicinoids for warming or counter-irritant effects.
Capsicum oleoresin may also be used in cosmetic and personal-care formulations designed to provide a warming or stimulating sensation.
In industrial applications, standardized high-pungency grades may be used in formulations where concentrated capsaicinoid activity is required.
Capsicum oleoresin is used as a natural coloring and bittering agent in food and beverage products.
Capsicum oleoresin is commonly used in the manufacture of meat products, confectionery, vegetable oils, snacks, spices, soups, sauces, salad dressings, pickles, and canned products.
Applications Areas of Capsicum Oleoresin:
Capsicum oleoresin is used in the food industry to impart natural bitterness and pepper flavor.
Capsicum oleoresin is preferred in ready-made sauces, soups, and marinades to create a standard pepper flavor.
Capsicum oleoresin provides lasting bitterness and color enhancement in coating flavors of snack products (chips, crackers, etc.).
Capsicum oleoresin is used in meat processing products (sausage, salami, sausage) for color stability and controlled bitterness profile.
Capsicum oleoresin is used in spice blends to create homogeneous aroma and color intensity.
Evaluated in fast food flavors and ready-to-eat recipes to add a natural red tone and pepper character.
Capsicum oleoresin is preferred as a highly soluble natural color and flavor source in oil-based food formulations.
Capsicum oleoresin is used to increase pepper concentration in the production of tomato paste, ketchup, hot sauce, and seasonings.
Capsicum oleoresin provides heat and bitterness control in industrial food flavors thanks to its capsaicin content.
Capsicum oleoresin is used in vegan and plant-based foods to create a natural color and spice profile.
In functional food products, Capsicum oleoresin is used as a pepper extract-based flavor enhancer.
Capsicum oleoresin provides a heat-resistant red pigment effect in snack coating oils.
Chemical Properties of Capsicum Oleoresin:
Capsicum oleoresin is a prepared oleoresin extract that consists of resinous matter and a liquid phase, which is not volatile with steam.
Oleoresin is obtained by solvent extraction of the dried ripe fruit of C. frutescens L. or C. annuum L. var. conoides Irish with subsequent removal of the solvent.
Capsicum oleoresin has a characteristic odor and an extremely strong bite.
Under the name of capsicum, the fruits of various species of the family Solanaceae are used extensively as pungent food additives.
Commercially, the fruits of Capsicum annuum and its varieties are known under the names of Spanish pepper, poivrons and paprika.
The fruits of C. frutescens are known as chiles, although the term chiles may be used to indicate any variety of capsicum.
The orange-red powder of the fruits from which the most pungent parts are removed is known as rosenpaprika.
In the United States, this is simply paprika.
Capsicum oleoresin is recognized that approximately five species and their hybrids contribute to all sources of “peppers.”
The fruits are the part used.
Capsicum is mild to highly pungent.
Capsicum was first described in the late 1400s by a physician who accompanied Columbus to the West Indies.
Stability and Reactivity of Capsicum Oleoresin:
Chemical Stability:
Stable under recommended storage conditions.
Reactivity:
May react with strong oxidizing agents.
Conditions to Avoid:
Excessive heat, direct sunlight, ignition sources, and prolonged exposure to air.
Incompatible Materials:
Strong oxidizing agents and highly reactive chemicals.
Handling and Storage of Capsicum Oleoresin:
Safe Handling:
Avoid contact with skin, eyes, and clothing and avoid inhalation of vapors, aerosols, or concentrated product.
Storage Conditions:
Store tightly closed in a cool, dry, well-ventilated place away from heat and direct sunlight.
First Aid Measures
Inhalation:
Move the affected person to fresh air and seek medical attention if irritation persists.
Skin Contact:
Wash thoroughly with soap and plenty of water and remove contaminated clothing.
Eye Contact:
Rinse cautiously with plenty of water for several minutes and obtain medical attention if irritation continues.
Ingestion:
Rinse mouth with water and seek medical advice if significant exposure or symptoms occur.
Firefighting Measures of Capsicum Oleoresin:
Suitable Extinguishing Media:
Use dry chemical, foam, carbon dioxide, or water spray as appropriate for the surrounding fire.
Specific Hazards:
Combustion may produce irritating fumes and carbon oxides.
Protective Equipment:
Firefighters should wear suitable protective equipment and self-contained breathing apparatus.
Accidental Release Measures of Capsicum Oleoresin:
Personal Precautions:
Avoid skin and eye contact and ensure adequate ventilation.
Cleanup Methods:
Absorb with inert material such as sand or vermiculite and transfer to a suitable waste container.
Environmental Precautions:
Prevent large quantities from entering drains, soil, or surface waters.
Exposure Controls/Personal Protection of Capsicum Oleoresin:
Engineering Controls:
Provide adequate general or local exhaust ventilation where concentrated material is handled.
Eye Protection:
Wear chemical safety goggles.
Hand Protection:
Wear suitable chemical-resistant gloves.
Skin Protection:
Wear protective clothing as appropriate.
Respiratory Protection:
Use suitable respiratory protection if ventilation is inadequate or aerosols are generated.
Identifiers of Capsicum Oleoresin:
Chemical Name: Capsicum oleoresin
CAS Number: 8023-77-6
EINECS Number: 283-256-8
FEMA Number: 2234
CoE Number: 108
FDA UNII: UW86K581WY
CAS Name: Resins, oleo-, capsicum
CAS No.: 8023-77-6
Chemical Name: Capsicum oleoresin
CBNumber: CB3739642
Molecular Formula: W-99
Molecular Weight: 0
MDL Number: MFCD00197745
Product Name: Capsicum oleoresin 1,000,000% (6.6% OS)
Cas No: 8023-77-6
EINESC No: 617-016-4
UN No: Not subject to transport regulations
Physical Characteristics: Dark reddish-brown liquid
Odor: Characteristic
Density: 0.9 g/cm3
Solubility: Soluble in fats
Name: capsicum frutescens oleoresin
CAS Number: 8023-77-6:
ECHA EC Number: 288-920-0
FDA UNII: UW86K581WY
Properties of Capsicum Oleoresin:
CAS Number: 8023-77-6
Chemical Formula: C18H27NO3
Molecular Weight: 305 g/mol
Density: 0.92 – 0.95 g/cm³
Cas number: 8023-77-6
Color: Dark red – brown
Appearance: Viscous liquid or resinous structure
Solubility: Changes in organic dissolution, insoluble in water
Active ingredient: 1 – 15% capsaicin
Odor: Characteristic, slightly sharp peppery odor
Appearance:: dark red viscous liquid (est)
Assay:: 99.00 to 100.00
Food Chemicals Codex Listed:: No
Flash Point:: > 200.00 °F. TCC ( > 93.33 °C. )
Shelf Life:: 12.00 month(s) or longer if stored properly.
FEMA: 2233 | CAPSICUM EXTRACT (CAPSICUM SPP.)
Odor: at 100.00 %. chilis musty hay tobacco sweet herbal
Odor Type: spicy
Cosmetics Ingredients Functions: CLEANSING
TONIC
FRAGRANCE
Cosmetic Ingredient Review (CIR): Capsicum oleoresin (8023-77-6)
CAS DataBase Reference: 8023-77-6
Substances Added to Food (formerly EAFUS): CAPSICUM, OLEORESIN (CAPSICUM SPP.)
FDA 21 CFR: 182.10; 182.20; 310.545;582.10; 582.20
EWG's Food Scores: 1
FDA UNII: UW86K581WY
Pesticides Freedom of Information Act (FOIA): Capsicum
CAS No: 8023-77-6
Chemical Formula: C18H27NO3
Molecular Weight: 305.41 g/mol
Appearance: Dark Red Liquid
Density: 0.92-0.95 g/cm3
