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Paprika Oleoresin
Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of ''Capsicum annuum'' or ''Capsicum frutescens'', and is primarily used as a colouring and/or flavouring in food products. It is composed of vegetable oil and capsanthin and capsorubin, the main colouring compounds (among other carotenoids). Commercial products are generally standardized to contain 7% total caretinoids. It is much milder than capsicum oleoresin, often containing relatively little capsaicin. Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use. Vegetable oil is then added to ensure a uniform color saturation. Uses Foods colored with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets, ketchup, soups, fish fingers, chips, pastries, fries, dressings, seasonings, jellies, bacon, ham, ribs, and among other foods even cod fillets. In poultry feed, it is used to deepen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Annuum
''Capsicum annuum'' is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces Berry, berries of many colors including red, green, and yellow, often with pungent taste. It is also one of the oldest Cultivated plant taxonomy, cultivated crops, with domestication dating back to around 6,000 years ago in regions of Mexico. The genus ''Capsicum'' has over 30 species but ''Capsicum annuum'' is the primary species in its genus, as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications, medicine, self defense, and can even be ornamental. Name The genus name ''Capsicum'' derives from a Koine Greek, Greek-based derivative of the Contemporary Latin, Latin word ''capto'', meaning "to grasp, to seize", in reference to the heat or pungency of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Frutescens
''Capsicum frutescens'' is a wild chili pepper having plant genetics, genetic proximity to the cultivated pepper ''Capsicum chinense'' native to Central America, Central and South America. Pepper cultivars of ''C. frutescens'' can be annual or short-lived perennial plants. Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated. The plants' berries typically grow erect; ellipsoid-conical to lanceoloid shaped. They are usually very small and pungent, growing long and in diameter. Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors. ''C. frutescens'' has a smaller variety of shapes compared to other ''Capsicum'' species. ''C. frutescens'' has been bred to produce ornamental strains because of its large quantities of erect peppers growing in colorful ripening patterns. Cultivars Varieties ''Capsicum frutescens'' includes the following cultivars and/or Plant variety (law), varieties: *A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. History In antiquity Olive oil has been a part of human culture for millennia.Ruth Schuster (December 17, 2014). "8,000-year old olive oil found in Galilee, earliest known in world", ''Haaretz''. Retrieved December 17, 2014. Archaeological evidence shows that olives were turned into olive oil by 6000 BC and 4500 BC in present-day Israel. Pagnol, p. 19, says the 6th millennium in Jericho, but cites no source. In ancient Egypt, plant oils including cedar oil, cypress oil, and ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsanthin
Capsanthin is a natural red dye of the xanthophyll class of carotenoids. As a food coloring, it has the E number E160c(i). Capsanthin is the main carotenoid in the ''Capsicum annuum'' species of plants including red bell pepper, New Mexico chile, and cayenne peppers (''Capsicum annuum'') and a component of paprika oleoresin. Capsanthin is also found in some species of lily. Of all carotenoids, capsanthin is considered to have the greatest antioxidant capacity due to the presence of eleven conjugated double bonds, a conjugated keto group, and a cyclopentane ring. Research Xanthophyllic carotenoids such as Beta-Carotene, β-carotene, lutein, and zeaxanthin have often been touted for their ability to help eye functionality. Capsanthin may also be able to support eye health and recent research has revealed its potential to help maintain intraocular pressure within a healthy range. A clinical study on Laboratory rat, Wistar rats explored this effect over the course of 28 days. The ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsorubin
Capsorubin is a natural red dye of the xanthophyll class. As a food coloring, it has the E number E160c(ii). Capsorubin is a carotenoid found in red bell pepper (''Capsicum annuum'') and a component of paprika oleoresin Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of ''Capsicum annuum'' or ''Capsicum frutescens'', and is primarily used as a colouring and/or flavouring in food products. It is com .... Capsorubin is also found in some species of lily. References Carotenoids {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carotenoid
Carotenoids () are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, archaea, and fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, corn, tomatoes, canaries, flamingos, salmon, lobster, shrimp, and daffodils. Over 1,100 identified carotenoids can be further categorized into two classes xanthophylls (which contain oxygen) and carotenes (which are purely hydrocarbons and contain no oxygen). All are derivatives of tetraterpenes, meaning that they are produced from 8 isoprene units and contain 40 carbon atoms. In general, carotenoids absorb wavelengths ranging from 400 to 550 nanometers (violet to green light). This causes the compounds to be deeply colored yellow, orange, or red. Carotenoids are the dominant pigment in autumn leaf coloration of about 15-30% of tree species, but many plant colors, especially reds and purples, are due to polyphenols. Carotenoids serve two key roles in p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Oleoresin
Pepper spray, oleoresin capsicum spray, OC spray, capsaicin spray, mace, or capsicum spray is a lachrymator (tear gas) product containing as its active ingredient the chemical compound capsaicin, which irritates the eyes with burning and pain sensations and so causes them to close, bringing temporary blindness. This blindness allows officers to more easily restrain subjects and permits people in danger to use pepper spray in self-defense for an opportunity to escape. It also causes temporary discomfort and burning of the lungs which causes shortness of breath. Pepper spray is used as a less lethal weapon in policing, riot control, crowd control, and self-defense, including defense against dogs and bears. Pepper spray was engineered originally for defense against bears, cougars, wolves and other dangerous predators, and is often referred to colloquially as bear spray. Kamran Loghman, who developed it for use in riot control, wrote the guide for police departments on how it sho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsaicin
Capsaicin (8-methyl-''N''-vanillyl-6-nonenamide) (, rarely ) is an active component of chili peppers, which are plants belonging to the genus ''Capsicum''. It is a potent Irritation, irritant for Mammal, mammals, including humans, and produces a sensation of burning in any Tissue (biology), tissue with which it comes into contact. Capsaicin and several related amides (capsaicinoids) are produced as secondary metabolites by chili peppers, likely as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent (i.e., spicy) crystalline solid. Natural function Capsaicin is present in large quantities in the Placentation#In plants, placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus ''Capsicum''. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white Fruit anatomy#Mesocar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hexane
Hexane () or ''n''-hexane is an organic compound, a straight-chain alkane with six carbon atoms and the molecular formula C6H14. Hexane is a colorless liquid, odorless when pure, and with a boiling point of approximately . It is widely used as a cheap, relatively safe, largely unreactive, and easily evaporated non-polar solvent, and modern gasoline blends contain about 3% hexane. The term hexanes refers to a mixture, composed largely (>60%) of ''n''-hexane, with varying amounts of the isomeric compounds 2-methylpentane and 3-methylpentane, and possibly, smaller amounts of nonisomeric C5, C6, and C7 (cyclo)alkanes. These "hexanes" mixtures are cheaper than pure hexane and are often used in large-scale operations not requiring a single isomer (e.g., as cleaning solvent or for chromatography). Isomers Uses In industry, hexanes are used in the formulation of adhesive, glues for shoes, leather products, and roofing. They are also used to extract cooking oils (such as canola oil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavors
Flavour or flavor is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavour or flavor may also refer to: Science * Flavors (programming language), an early object-oriented extension to Lisp *Flavour (particle physics) In particle physics, flavour or flavor refers to the ''species'' of an elementary particle. The Standard Model counts six flavours of quarks and six flavours of leptons. They are conventionally parameterized with ''flavour quantum numbers'' ..., a quantum number of elementary particles related to their weak interactions *Flavor of Linux, another term for any particular Linux distribution; by extension, "flavor" can be applied to any program or other computer code that exists in more than one current variant at the same time Film and TV * ''Flavors'' (film), romantic comedy concerning Asian-Indian immigrants in America * Flavour Network, is a Canadian TV channel with shows about food. Music Art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science
Food science (or bromatology) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Definition The Institute of Fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oleoresin
Oleoresins are semi-solid extracts composed of resin and essential or fatty oil, obtained by evaporation of the solvents used for their production. The oleoresin of conifers is known as crude turpentine or gum turpentine, which consists of oil of turpentine and rosin. Properties In contrast to essential oils obtained by steam distillation, oleoresins abound in heavier, less volatile and lipophilic compounds, such as resins, waxes, fats and fatty oils. Gummo-oleoresins (oleo-gum resins, gum resins) occur mostly as crude balsams and contain also water-soluble gums. Processing of oleoresins is conducted on a large scale, especially in China (400,000 tons per year in the 1990s), but the technology is too labor-intensive to be viable in countries with high labor costs, such as the US. Oleoresins are prepared from spices, such as basil, capsicum (paprika), cardamom, celery seed, cinnamon bark, clove bud, fenugreek, fir balsam, ginger, jambu, labdanum, mace, marjoram, nutm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
