ChemicalBook > CAS DataBase List > Capsicum oleoresin

Capsicum oleoresin

CAS No.8023-77-6
Chemical Name:Capsicum oleoresin
CBNumber:CB3739642
Molecular Formula:W-99
Formula Weight:0
MOL File:Mol file

Capsicum oleoresin Property

FEMA 2233 | CAPSICUM EXTRACT (CAPSICUM SPP.)
Odor at 100.00 %. chilis musty hay tobacco sweet herbal
Odor Type spicy
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
EPA Substance Registry System Capsicum oleoresins (8023-77-6)

Safety

HS Code :3909.39.0000

Hazard and Precautionary Statements (GHS)

Symbol(GHS)
Signal wordWarning
Hazard statements H317-H335-H334-H318-H302
Precautionary statements P264-P270-P301+P312-P330-P501-P280-P305+P351+P338-P310-P261-P272-P280-P302+P352-P333+P313-P321-P363-P501-P261-P285-P304+P341-P342+P311-P501

Capsicum oleoresin Price More Price(3)

Brand: TCI Chemicals (India)
Product number: B2372
Product name : N-(4-Benzyloxytrityl)-N'-(2-nitrobenzenesulfonyl)-1,4-diaminobutane Resin cross-linked with 1% DVB (200-400mesh) (0.9-1.1mmol/g)
Purity:
Packaging: 1G
Price: ₹39200
Updated: 2022/05/26
Buy: Buy

Brand: TCI Chemicals (India)
Product number: B2371
Product name : N-(4-Benzyloxytrityl)-N'-(2-nitrobenzenesulfonyl)-1,3-diaminopropane Resin cross-linked with 1% DVB (200-400mesh) (0.9-1.1mmol/g)
Purity:
Packaging: 1G
Price: ₹39600
Updated: 2022/05/26
Buy: Buy

Brand: TCI Chemicals (India)
Product number: B2370
Product name : N-(4-Benzyloxytrityl)-N'-(2-nitrobenzenesulfonyl)-1,2-diaminoethane Resin cross-linked with 1% DVB (200-400mesh) (0.9-1.1mmol/g)
Purity:
Packaging: 1G
Price: ₹40500
Updated: 2022/05/26
Buy: Buy

Capsicum oleoresin Chemical Properties,Usage,Production

Chemical Properties 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. It 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.
Chemical Properties 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. It has a characteristic odor and an extremely strong bite.
Physical properties It is a clear-red, light-amber or a dark-red viscous liquid.
Occurrence Capsicum is found in tropical areas of the Americas.
Uses Carminative; counterirritant (external).
Definition Extractives and their physically modified derivatives. It is a product which may contain resin acids and their esters, terpenes, and oxidation or polymerization products of these terpenes.
Taste threshold values The characteristic flavor of capsaicin can be detected in concentrations as low as 1 part in 11 million in aqueous solutions.