Capsicum oleoresin

Capsicum oleoresin (CAS 8023-77-6), also known as oleoresin capsicum and Capsicin, is a concentrated resinous extract derived from chili peppers standardized for capsaicinoid content.

It delivers consistent heat intensity and color to food and industrial formulations where dried pepper alone cannot achieve reliable potency or uniformity across production batches.

In food manufacturing, it provides controlled pungency and red-orange pigmentation to hot sauces, marinades, processed meats, and snack seasonings. It replaces variable dried chili inputs with a measurable heat unit specification.

Pharmaceutical and nutraceutical manufacturers use it as the active component in topical analgesic preparations, patches, and capsules where a defined capsaicin concentration is required for efficacy.

In agriculture, it functions as a natural repellent active in crop protection sprays and animal deterrent formulations. Flavor houses also incorporate it into standardized flavor blends for heat profiling.

Capsicum oleoresin is supplied as a dark red to brown viscous liquid. Standard grades include food-grade and pharmaceutical-grade material, with heat strength typically expressed in Scoville Heat Units (SHU).

Common commercial concentrations range from 0.5% to over 2% capsaicinoids. FEMA 2234 designation supports its use in flavoring applications, ensuring compliance with international safety and quality standards.