Capsaicin is a four-mushroom orange-red pigment found in ripe red pepper fruits. The polarity of the larger components mainly red capsicum red pigment and chili red jade, accounting for 50% 60% of the total, another kind is the polarity of small yellow components, main component is a beta R carotene and zeaxanthin, capsicum red pigment is not only bright color and natural high, strong tinting strength, color preserving effect is good, can effectively extend the shelf life of simulated food, And the safety is high, has the nutrition health care function, and has been proved by modern science to have the anticancer function.
Due to its unique properties and functions, capsaicin has aroused a worldwide research and development upsurge.
Capsaicin in pepper has the physiological functions of relieving pain, relieving itching, anti-inflammatory, antibacterial, lipid peroxidation regulation, myocardial protection, weight loss and lasting strong anti-inflammatory and analgesic effect. It has been widely used in processing, food catering, pharmaceutical industry, feed and other fields. Using red pepper as raw material, not only can extract high value-added capsaicin (40,000 yuan /kg) and many by-products, the residual residue after extraction can be reused as animal feed or deep processing raw material. Therefore, the comprehensive development and utilization of pepper can produce huge economic and social benefits. Capsaicin is a kind of mixture, which has been determined to have 19 components, among which capsaicin, dihydrocapsaicin and other 5 components have the highest content, the sum of the total has accounted for about 99%, and capsaicin (69%), dihydrocapsaicin (22%) in the 5 compounds, the sum of the two accounted for 91%.
Application scope:
Condiments, cream products, meat products, seafood, biscuit surface coloring, can also be used with feed, cosmetics and so on.
