According to GB1886.34 Food Additives Capsaicin, Capsaicin is a food additive made from the peels of chili peppers and their products through the process of extraction, filtration, concentration, and desiccation of capsaicin.

Sensory requirements: deep red oily liquid

Physicochemical properties: Capsanthin (molecular formula: C40H56O3, molecular weight: 584.85), Capsicum annuum (molecular formula: C40H56O4, molecular weight: 600.85) is the main coloring component in paprika red pigment, which accounts for about 50%-60% of the total pigment content.

The industrial product form of paprika pigment is deep red oily liquid, easily soluble in most fats and mineral oils. Capsicum red pigment in indoor light stability is better, some studies show that: placed indoors for 4 weeks, no fading phenomenon, but when directly exposed to strong outdoor light, it is easier to fade; the temperature of capsicum red pigment also has a certain impact, the higher the temperature, the more the loss of pigment; its resistance to acid, alkali resistance is better, in the PH value of 3-12 between, the color and luster of the stable; resistant to reduction, not resistant to oxidation.

Safety: Capsicum red pigment has been evaluated by the Food and Agriculture Organization of the United Nations (FAO), the United Kingdom, Japan and the World Health Organization (WHO) as a natural food coloring with no use limit.

China’s use of food additives has always been more stringent, according to GB 2760-2014 “National Standard for Food Safety Standard for the Use of Food Additives”, chili red in the frozen rice and noodles products, pastries, baked goods fillings and surfaces with slurry, seasoned meat products (raw meat with seasoning), these categories of food is the maximum use of the limit value requirements.

Application of Chili Red

According to the provisions of GB 2760 National Standard for Food Safety and Food Additives, the scope of use and maximum use amount of paprika in food are as follows.

When paprika red pigment is used in fruit and vegetable juice drinks, jelly, soy sauce and sugar and other foods, it not only has no toxic side effects on human body, but also increases carotenoid compounds in human body, which has certain nutritional value.

When used, it is characterized by uniform coloring, more stable nature, bright and bright color, good brightness, there is a broad application prospects in the food industry, especially in soy sauce and other foods in the application of better results.

Studies have shown that chili red pigment in the food coloring effect is good, placed on the surface for three months almost no floating delamination and other phenomena.

Another Japan and China have developed both good stability and excellent coloring effect, and easy to manufacture, do not need additives for drinks with chili pepper pigment preparations.

Capsicum red pigment for simulation of food, its stability, light, heat, acid and alkali resistance can be a better solution to the simulation of food processing in the fading problem, effectively extend the shelf life of food, and a wide range of sources, inexpensive, is the simulation of food is more ideal for a food of natural coloring.