Technical Data Sheet (TDS) - Chili Pepper Extract (0.3% capsaicinoids)

Chili Pepper Extract (0.3% capsaicinoids) — English (v1)

Manufacturer: AltraFlora

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Product information

  • Product Name: Chili Pepper SFE extract — water-dispersible, 0.3% capsaicinoids (origin: Turkey), PN AF-CPCH1EML
  • Scientific name: Capsicum chinense
  • Parts utilized for extraction: Fruits (dry)
  • Appearance: Dark-red oil-in-water emulsion
  • Aroma: Pungent, spicy
  • Solubility: Dispersible in water (oil-in-water emulsion); miscible with ethanol

Raw material specification

AnalysisMethodResult
Total ash for herbPh. Eur. (2.4.16)<3%
PesticidesGC/MS, LC-MS/MSComplies with Ph. Eur. (2.8.13)
Aflatoxins (G1, G2, B1, B2)AOAC 999.07Complies with Ph. Eur. (2.8.18)
Ochratoxin AAOAC 2004.10Complies with Ph. Eur. (2.8.22)
Benzo(a)pyrene (PAH)JOSS 2002 25, pp. 96–100<10 ppb

Extract specification

AnalysisMethod SpecificationResult
Capsaicinoids:HPLC-DAD (in-house method)
CapsaicinHPLC-DAD (in-house method)>0.2 %0.24 %
DihydrocapsaicinHPLC-DAD (in-house method)>0.05–0.1 %0.06 %
NordihydrocapsaicinHPLC-DAD (in-house method)<0.02 %0.01 %
TOTALHPLC-DAD (in-house method)>0.3 %0.32 %
SCOVILLE HEAT UNITSHPLC-DAD (in-house method)>4800049600
Arsenic (As)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Cadmium (Cd)ICP-OES (In-house method)N.D. (< 3 ppm)N.D.
Lead (Pb)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Mercury (Hg)ICP-OES (In-house method)N.D. (< 0.1 ppm)N.D.
Total aerobic microbial count (cfu/g)ISO 4833-1<10000Complies
Yeast & mold (cfu/g)ISO 21527-2<100Complies
Escherichia coliISO 16649-2N.D. (in 1 g)N.D.
SalmonellaISO 6579N.D. (in 25 g)N.D.
Pseudomonas aeruginosaISO 13720N.D. (in 1 g)N.D.
Staphylococcus aureusISO 6888-1N.D. (in 1 g)N.D.

Additional data

  • Storage conditions: Store refrigerated (2–8 °C); keep away from intense light and high heat. Shake well before use.
  • Carrier: Lecithin (E322(i)) and water. The chili pepper extract is emulsified in this lecithin / water base.
  • Packaging: 1–5 kg/bottle, 10–25–50 kg/drum.
  • Shelf life: 12 months (unopened, refrigerated)
  • Dosage and use: Topical analgesic and pain management formulations represent a major pharmaceutical and OTC market, where capsaicin's well-documented mechanism of action provides relief for arthritis, neuropathic pain, post-herpetic neuralgia, and musculoskeletal conditions. Nutraceutical applications target metabolic support, thermogenesis, and weight management, leveraging capsaicin's capacity to increase energy expenditure and fat oxidation. The food industry employs capsicum oleoresin as a standardized heat source in hot sauces, snack seasonings, prepared foods, and culinary applications where consistent pungency is required. Capsaicin specification enables precise heat dosing critical for both pharmaceutical efficacy and food industry compliance with labelling requirements.

Values above are transcribed from the PDF below, which remains the authoritative document. Results are from the batch named in the PDF.