| ≥1 piece |
CAS No: ***
FEMA No: 2234
Capsicum oleoresin is extracted and refined from dry chilli. It appears as dark red to orange red oil liquid with pungent aroma. Main components are capsaicin, capsanthol, dihydrocapsaicin and nordihydrocapsaicin. It has been applied for various prominent spicy flavor food and catering industry.
| Sl No. | Tests | Specification | Protocol | |
| 1 | Organoleptic Characteristics : | |||
| Appearance | Dark red viscous liquid. | In House Method | ||
| Odour | Distinctive acrid aroma characteristic of capsicum | In House Method | ||
| Taste | Highly pungent | In House Method | ||
| 2 | Physico - Chemical Specifications : | |||
| Solubility | Partially soluble in alcohol and fixed oils | In House Method | ||
| Colour Value | 3000 - 15000 cu | MSD 10 Method | ||
| Capsaicin | 10 -10.5 % by UV Spectrophotometric method | In house validated method | ||
| 3 | Residual Solvent : | |||
| Residual Solvent (Total) | 20 ppm max. | FCC IX th Edition | ||
| Residual Hexane | 20 ppm max. | FCC IX th Edition | ||
| Residual Acetone | 20 ppm max. | FCC IX th Edition | ||
| Residual Methanol | 20 ppm max. | FCC IX th Edition | ||
| 4 | Heavy Metals : | |||
| Lead | <2ppm | AOAC 16th Edition | ||
| Arsenic | <1ppm | AOAC 16th Edition | ||
| Cadmium | <1ppm | AOAC 16th Edition | ||
| Mercury | <1ppm | AOAC 16th Edition | ||
| 5 | Microbiology : | |||
| Total Plate Count | < 10cfu/ gm | BAM,online January,2001 Chapter-3 | ||
| Total Yeast and Mould Count | < 10cfu/ gm | BAM, online, April, 2001, Chapter - 18 | ||
| E. coli | <3MPN/g | BAM, online, February, 2013 , Chapter - 4 | ||
| Salmonella | Absent in 25gm | BAM, online, August, 2012 , Chapter - 5 | ||
| 6 | Mycotoxins : | |||
| Aflatoxin B1 | <5ppb | ASTA 24.2, 1997 Edition | ||
| Aflatoxin (B1+B2+G1+G2) | <10ppb | ASTA 24.2, 1997 Edition | ||
1.Flavouring Agent:Due to its pungent effect it is used to provide flavour in food products.
2.Coloring Agent: Coloring of food, eatables and medicines is common application where Capsicum oleoresin gives a range of red color.
3.Safety Gear:It is used in making safety gear for girls and can make a person blind for few minutes.
4.Preservative:Capsaicinoids help to preserve the meet ando ther food items against microbial activity.
5. Medical Function: Relieving back pain, tender points, cluster headache and for allergies or infection
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