Definition: A concentrated, water-soluble extract derived from chili peppers (Capsicum spp.), standardized to capsaicinoid content (6.6%, 10%, or 40%).
Key Components:
Capsaicinoids (e.g., capsaicin, dihydrocapsaicin) – responsible for pungency and bioactive effects.
Carotenoids (e.g., capsanthin) – provide color and healthcare properties.
Water-Soluble Form: Processed to dissolve easily in water-based systems (unlike oil-based OC), ideal for beverages, sauces, or supplements.
Main Applications:
A. Food & Beverage
Hot Sauces & Seasonings: OC oil provides consistent heat in Sriracha, chili oils, or dry rubs.
Snacks: Coating for chips, nuts, or popcorn (water-soluble extract avoids oil separation).
Functional Beverages: Water-soluble extract in energy drinks or shots (e.g., "thermogenic" claims).
B. Nutraceuticals & Pharmaceuticals
Supplements: Capsules/tablets for metabolism support or joint health.
Topical Analgesics: OC oil in creams/patches for muscle/joint pain (e.g., 0.025–0.1% capsaicin).
C. Industrial & Defense
Pepper Sprays: High-concentration OC oil (10–40%) for self-defense products (irritates mucous membranes).
Animal Repellents: Non-lethal deterrent for crops or wildlife.
D. Cosmetics
Hair Growth Serums: Capsaicin may stimulate blood flow to follicles.
Plumping Lip Balms: Mild OC oil creates a temporary "tingle" effect.
Key Considerations
Dosage:
Food: 0.1–1% OC oil (varies by Scoville Heat Units).
Topicals: ≤0.1% capsaicin to avoid irritation.
Regulations:
GRAS (Generally Recognized As Safe) for food.
EU limits capsaicinoids to <100 mg/kg in certain foods.
Labeling: Declare as "Natural Chili Extract" or "Oleoresin Capsicum" (avoid "pepper spray" connotations in food).
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