Chili Pepper Extract (0.3% capsaicinoids)
Capsicum chinense
Documents
Product Information
- Manufacturer
- AltraFlora
- Type
- CO2 Extract (single)
- Sector
- Food/SuperFoodNutraceuticals
- SKU
- AF-CPCH1EML
- Capsaicin
- >0.2 %
- Analytical method
- HPLC-DAD (in-house method)
- Appearance
- Dark-red oil-in-water emulsion
- Solubility
- Dispersible in water (oil-in-water emulsion); miscible with ethanol
- Shelf life
- 12 months (unopened, refrigerated)
- Packaging
- 1–5 kg/bottle, 10–25–50 kg/drum.
- Summary
- Water-soluble SFE Chili Pepper Extract (0.3% capsaicinoids, 1 kg)
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About
Chili Pepper Extract is a water-dispersible supercritical CO₂ extract of Capsicum chinense fruits, standardised to >0.3% total capsaicinoids. It is a dark-red oil-in-water emulsion in a lecithin and water base, pungent and spicy in aroma.
Functional Properties
The capsaicinoid profile is resolved rather than lumped: capsaicin >0.2%, dihydrocapsaicin >0.05–0.1%, nordihydrocapsaicin <0.02%. Pungency is declared on the Scoville scale at >48000 SHU, so heat can be dosed by calculation instead of by repeated tasting trials. The emulsified form disperses in aqueous bases without pre-solubilisation and without separating into an oily film, keeping perceived heat even across a batch.
Quality
Capsaicinoids by HPLC-DAD. Heavy metals and pathogens not detected; total aerobic count <10000 and yeast and mould <100 cfu/g. Raw material: total ash <3%, benzo(a)pyrene <10 ppb. Shelf life 12 months unopened at 2–8 °C.
Applications
- Hot sauces and condiments: a standardised heat source that repeats batch after batch
- Beverages: spicy bitters, liqueurs, tonics and syrups where an oily extract would not stay dispersed
- Snack seasonings: even heat in aqueous coatings, brines and ready meals