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Capsicum Oleoresin 8%
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Capsicum Oleoresin is a concentrated extract derived from the dried fruits of Capsicum annuum or Capsicum frutescens (chili peppers). It is a dark red to brownish oily liquid containing approximately 8% capsaicinoids—primarily capsaicin and dihydrocapsaicin—which are the primary pungent components. This oleoresin is widely used for its flavoring, coloring, medicinal, and irritant properties in the food, pharmaceutical, veterinary, and defense industries. It is produced by solvent extraction followed by standardization to achieve consistent pungency levels. The product is highly potent and must be handled with care due to its intense irritant nature.
Description
Capsicum Oleoresin 8% Uses
Primary Uses
- Food Industry
- Used as a natural flavoring and pungency agent in sauces, seasonings, marinades, and spice blends.
- Acts as a natural colorant, imparting a rich red hue to food products.
- Commonly used in processed meats, snacks, and ready-to-eat meals for heat enhancement.
- Preferred in oleoresin form for uniformity and ease of blending in food manufacturing.
- Pharmaceuticals & Therapeutics
- Incorporated into topical creams and gels for pain relief in arthritis, muscle strains, and neuropathic conditions due to capsaicin’s analgesic effects.
- Used in transdermal patches for localized pain management.
- Investigated for metabolism-boosting and anti-obesity effects in dietary supplements.
- Veterinary Medicine
- Used in topical liniments and rubefacients for animals to relieve musculoskeletal pain.
- Acts as a deterrent in training tools to prevent self-injury or overgrooming.
- Defense & Law Enforcement
- Formulated into pepper sprays and riot-control agents due to its potent irritant properties.
- Causes temporary blindness, breathing discomfort, and intense burning sensations for crowd control.
Secondary Uses
- Cosmetics & Personal Care
- Used in slimming gels and anti-cellulite creams for its thermogenic and circulation-enhancing properties.
- Occasionally found in warming products like foot soaks and massage oils.
- Agriculture & Pest Repellents
- Used in natural pest deterrents and animal repellents to protect crops from herbivores and insects.
- Research
- Utilized in studies involving TRPV1 receptors and pain pathways.
Applied in pharmacological research to study desensitization and inflammation.
PRODUCT KEY FEATURES
- Basic Identification Attributes
- Chemical Name (IUPAC): Mixture of capsaicinoids extracted from Capsicum species
- Common/Trade Name: Capsicum Oleoresin 8%, Chili Extract, Pepper Oleoresin
- CAS Number: 8023-77-6
- HS Code: 3301.90.90
- Molecular Formula: Variable (mixture; primarily C18H27NO3 for capsaicin)
- Synonyms:
- Capsicum Extract 8%
- Oleoresin Capsicum
- Chili Oleoresin
- Pepper Extract
- Capsaicin Extract 8%
- Physical & Chemical Properties
- Physical State: Viscous oily liquid
- Color & Odor: Deep red to brownish-red; strong, pungent odor
- Melting Point: Not applicable
- Boiling Point: >200°C (decomposes)
- Density: ~0.92–0.96 g/cm³
- Solubility:
- Insoluble in water
- Soluble in oils, ethanol, and organic solvents
- Capsaicinoid Content: ~8% total (capsaicin and dihydrocapsaicin)
- Scoville Heat Units (SHU): ~500,000 – 1,000,000 SHU
- Stability: Stable when stored away from heat, light, and moisture
- Safety & Hazard Attributes
- Hazard Class (GHS):
- Skin Irritant (Category 2)
- Eye Irritant (Category 2A)
- Respiratory Irritant (if aerosolized)
- NFPA Ratings:
- Health: 2
- Flammability: 2
- Reactivity: 0
- Exposure Limits: No established OSHA/ACGIH limits
- Toxicity: Low systemic toxicity; highly irritating on contact with skin, eyes, and mucosa
- Reactivity: Non-reactive under normal conditions
- Storage & Handling Attributes
- Storage Conditions: Store in a cool, dry, and well-ventilated area away from direct sunlight and ignition sources
- Container Type: HDPE, aluminum, or amber glass containers with tight seals
- Shelf Life: 24–36 months under proper storage conditions
- Special Handling: Use PPE; avoid inhalation, ingestion, or contact with eyes and skin
- Regulatory & Compliance Attributes
- FDA Status: Approved for use as a flavoring agent (21 CFR 582.10)
- Food Additive (EU): Permitted under Regulation (EC) No. 1334/2008
- REACH Registration: Registered depending on region and use
- Transportation: Not classified as hazardous, but may be regulated in large quantities
- Waste Disposal: Dispose of according to local hazardous waste guidelines
- Environmental & Health Impact
- Ecotoxicity: Low; not expected to bioaccumulate or harm aquatic life in small quantities
- Persistence: Biodegradable; breaks down in soil and water over time
- Bioaccumulation: Not expected
- Carcinogenicity/Mutagenicity: Not classified as carcinogenic; no evidence of genotoxicity at standard exposure levels
Biodegradability: Yes, naturally derived and biodegradable
SAFETY HANDLING PRECAUTIONS
Safety Handling Precautions
Personal Protective Equipment (PPE):
- Chemical-resistant gloves
- Safety goggles or face shield
- Lab coat or apron
- Respirator or mask if vapors/aerosol are present
Handling Measures:
- Avoid all direct skin and eye contact
- Work in well-ventilated areas or fume hood
- Do not ingest or inhale vapors
Storage Measures:
- Keep container tightly closed
- Store away from heat and incompatible substances
- Label clearly as irritant
Hygiene Practices:
- Wash hands thoroughly after handling
- Avoid touching face, eyes, or mucous membranes during handling
- Do not eat, drink, or smoke near the product
First Aid Measures
- Inhalation: Move to fresh air. Seek medical attention if respiratory irritation or difficulty occurs.
- Skin Contact: Wash immediately with soap and cold water. Avoid hot water, which can intensify burning.
- Eye Contact: Rinse thoroughly with cool water for at least 15 minutes. Seek medical attention immediately.
- Ingestion: Rinse mouth thoroughly. Do not induce vomiting. Seek immediate medical attention.
Firefighting Measures
- Fire Hazards: Combustible liquid
- Extinguishing Media: Dry chemical, COâ‚‚, foam, or water spray
- Special Precautions: Use protective gear and SCBA
Decomposition Products: Carbon oxides, nitrogen oxides, and acrid smoke
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