Capsicum Oleoresin

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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.

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Categories: Active Ingredient, Colorants(food), Flavor Enhancers Tags: Capsicum oleoresin, Chili extract, Cosmetic formulations, Food flavoring agent, Natural Extract, Spice and seasoning

Description

Table of Contents

Capsicum Oleoresin

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.

KEY PRODUCT FEATURES

1. 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%

2. 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

3. 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

4. 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

5. 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

6. 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.