Chilli Oleoresin
ELFABTM – ChOR
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Chilli Oleoresin is a concentrated extract derived from chili peppers, widely used in the food and beverage industry for its intense flavor and color. It is also utilized in pharmaceuticals and…
CAS Number
84961-62-8
HS Code
33019090
INCI Name
Chilli Oleoresin
Molecular Formula
C18H27NO3 (Capsaicin)
Chilli Oleoresin
ELFABTM – ChOR
Chilli Oleoresin is a concentrated extract derived from chili peppers, widely used in the food and beverage industry for its intense flavor and color. It is also utilized in pharmaceuticals and cosmetics for its capsaicin content, which provides therapeutic benefits. The…
CAS Number
84961-62-8
INCI Name
Chilli Oleoresin
HS Code
33019090
Molecular Formula
C18H27NO3 (Capsaicin)
Get Pricing for This Product
Need pricing? Request a quote for this product and we'll get back to you shortly.
Speed Up Your Sample Testing Process
We deliver domestic samples within 24 - 48 hours, helping you evaluate products and move to procurement without delays.
Product Specification
Physical Properties
| Property | Specification |
|---|---|
| Appearance | Dark red viscous liquid |
| Odor | Strong, characteristic pungent chili aroma |
| Molecular Weight | 305.418 g/mol (Capsaicin) |
| Density / Specific Gravity | 1.0-1.05 g/cm³ |
| Viscosity | Thick, viscous liquid |
| Assay / Purity | Capsaicin Content: 6.6% |
Chemical Properties
| Property | Specification |
|---|---|
| Incompatibilities | Strong oxidizing agents, concentrated acids, alkalis. |
| Hazardous Reactions / Decomposition Products | Carbon oxides (CO, CO2) and other unidentified organic compounds may be formed during combustion. |
Thermal Properties
| Property | Specification |
|---|---|
| Melting Point | 0 to 10°C (pour point) |
| Boiling Point | 250-300°C (estimated) |
| Flash Point | > 100°C (212°F) |
| Thermal Stability | Stable under normal conditions. |
Dosing Guidelines
A. Dosing by Application
| Application | Recommended / Max Dosage |
|---|---|
| Sriracha Sauce (to standardize heat) | 0.01% - 0.1% (for 1,000,000 SHU oleoresin) |
| Sriracha Sauce (to replace 10-20% fermented chili) | 0.03% - 0.1% (for 1,000,000 SHU oleoresin) |
| Sriracha Sauce (to replace most/all fresh chili) | 0.15% - 0.35% (for 1,000,000 SHU oleoresin) |
| Cosmetic Formulations | 0.1–2% |
| Carp Bait (Boilies) | 0.5-1 ml per kg of mix |
| Cultured Buttermilk | Concentrations above 0.02% negatively impacted flavor. |
About Chilli Oleoresin
Chilli Oleoresin, also known as Capsicum Oleoresin, is a potent extract derived from chili peppers, renowned for its intense heat and vibrant color. As a leading Chilli Oleoresin manufacturer, we ensure the highest quality standards, offering a product that is rich in capsaicinoids and carotenoids. This oleoresin is a staple in the food industry, providing a consistent and controlled heat profile, making it ideal for sauces, snacks, and ready-to-eat meals. In the pharmaceutical sector, its capsaicin content is utilized for pain relief in topical applications, while in cosmetics, it is valued for its warming properties. Our Chilli Oleoresin suppliers focus on sustainable sourcing and production practices, ensuring a product that meets the demands of global markets, particularly in North America. With a commitment to quality and sustainability, our Chilli Oleoresin is a versatile ingredient that enhances flavor, color, and therapeutic benefits across various industries.
- Intense Flavor Profile: Provides a consistent and potent heat, ideal for culinary applications.
- Function: Flavoring Agent: Provides a pungent, spicy flavor and consistent heat levels to food products.
- Natural Colorant: Rich in carotenoids, offering a vibrant red hue to food products.
- Function: Coloring Agent: Imparts a natural, vibrant red color to foods and beverages.
- Therapeutic Benefits: Contains capsaicin, used in pain relief formulations.
- Function: Active Pharmaceutical Ingredient: Acts as a topical analgesic and anti-inflammatory agent due to its capsaicin content.
- Versatile Applications: Suitable for food, pharmaceuticals, cosmetics, and industrial uses.
- Function: Natural Antioxidant: Can reduce oxidative processes in food, extending shelf life.
- Sustainable Production: Focus on eco-friendly sourcing and manufacturing practices.
- Features: Highly concentrated form of chili pepper's active compounds (capsaicinoids and carotenoids).
- Features: Standardized for pungency (Scoville Heat Units) and color.
- Features: Longer shelf stability compared to ground spices.
- Features: Available in oil-soluble and water-soluble forms.
- Benefits: Provides batch-to-batch consistency in flavor and color for industrial food production.
- Benefits: Microbiologically cleaner than raw spices.
- Benefits: Cost-effective due to high concentration, requiring smaller usage volumes.
- Benefits: Offers therapeutic benefits like pain relief, improved circulation, and metabolism support.
About Chilli Oleoresin
Chilli Oleoresin, also known as Capsicum Oleoresin, is a potent extract derived from chili peppers, renowned for its intense heat and vibrant color. As a leading Chilli Oleoresin manufacturer, we ensure the highest quality standards, offering a product that is rich in capsaicinoids and carotenoids. This oleoresin is a staple in the food industry, providing a consistent and controlled heat profile, making it ideal for sauces, snacks, and ready-to-eat meals. In the pharmaceutical sector, its capsaicin content is utilized for pain relief in topical applications, while in cosmetics, it is valued for its warming properties. Our Chilli Oleoresin suppliers focus on sustainable sourcing and production practices, ensuring a product that meets the demands of global markets, particularly in North America. With a commitment to quality and sustainability, our Chilli Oleoresin is a versatile ingredient that enhances flavor, color, and therapeutic benefits across various industries.
- Intense Flavor Profile: Provides a consistent and potent heat, ideal for culinary applications.
- Function: Flavoring Agent: Provides a pungent, spicy flavor and consistent heat levels to food products.
- Natural Colorant: Rich in carotenoids, offering a vibrant red hue to food products.
- Function: Coloring Agent: Imparts a natural, vibrant red color to foods and beverages.
- Therapeutic Benefits: Contains capsaicin, used in pain relief formulations.
- Function: Active Pharmaceutical Ingredient: Acts as a topical analgesic and anti-inflammatory agent due to its capsaicin content.
- Versatile Applications: Suitable for food, pharmaceuticals, cosmetics, and industrial uses.
- Function: Natural Antioxidant: Can reduce oxidative processes in food, extending shelf life.
- Sustainable Production: Focus on eco-friendly sourcing and manufacturing practices.
- Features: Highly concentrated form of chili pepper's active compounds (capsaicinoids and carotenoids).
- Features: Standardized for pungency (Scoville Heat Units) and color.
- Features: Longer shelf stability compared to ground spices.
- Features: Available in oil-soluble and water-soluble forms.
- Benefits: Provides batch-to-batch consistency in flavor and color for industrial food production.
- Benefits: Microbiologically cleaner than raw spices.
- Benefits: Cost-effective due to high concentration, requiring smaller usage volumes.
- Benefits: Offers therapeutic benefits like pain relief, improved circulation, and metabolism support.
Regulatory Compliance
| Region | Max Allowed Level | Notes | Certification Body |
|---|---|---|---|
| United States | 0.025% | Considered Generally Recognized as Safe (GRAS) as a spice and natural flavoring. As a color additive (Paprika Oleoresin), it is exempt from certification but must comply with identity and specification standards. | FDA registration for food facilities, Compliance with Food Safety Modernization Act (FSMA), For pharma use, adherence to OTC drug monographs, TSCA inventory listing is active |
| European Union | - | Approved as a food colorant (Paprika extract, E160c) and as a natural spice extract/flavoring. An application for its use as a basic substance in plant protection was not approved. | REACH registration may be required depending on volume, GMP for pharmaceutical-grade materials |
| Canada | - | Permitted as a food flavoring preparation and coloring agent. Not listed on the Cosmetic Ingredient Hotlist as prohibited or restricted, but use must be safe. | No specific certifications found beyond standard import and food safety requirements |
| India | - | Permitted as a flavoring agent and natural coloring matter in various food categories under FSSAI regulations. | FSSAI license for food products, GMP for pharmaceutical products |
| Japan | - | Listed as an existing food additive (Capsicum Color, Paprika Color). | Compliance with Japan’s Food Sanitation Act and Specifications and Standards for Food Additives |
| Australia | - | Approved as a food color (160c Paprika oleoresins) and as a flavoring substance. | Compliance with the Australia New Zealand Food Standards Code |
| China | - | Permitted as a food additive (Capsicum Red) for coloring and as a food flavor. Listed in the Inventory of Existing Cosmetic Ingredients in China (IECIC). | Compliance with National Food Safety Standard GB 2760, NMPA registration for cosmetics |
| Korea, Republic of | - | Permitted as a natural food additive (Paprika Oleoresin/Paprika Extract) for coloring and flavoring purposes. | Compliance with the Korean Food Additives Code |
| ASEAN | - | Generally permitted. For cosmetics, it is listed in the Annexes of the ASEAN Cosmetic Directive, meaning it is allowed without specific restrictions beyond safety assessments. | Varies by member state; typically requires product registration with the national health authority |
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