| Choosing the Right Tool for the Job |
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The perception of pungency is greatly influenced by food. Acidity, fat
content, moisture content, and other factors affect when, where, and how
"heat" is perceived. Oleoresins which are not compatible with or properly
matched to a food formulation can distort or mask the desired pungency.
They may also deliver too little or too much of capsicum's characteristic
color. Avoiding these pitfalls is a question of choosing the capsicum
oleoresin that best suits your application and is most compatible with your
production process.
Kalsec® offers five varieties and more than fifty specifications of capsicum and chili pepper oleoresins. Differences may be subtle, like a minor color variation, or distinct, such as exceptional solubility properties. One is likely to possess the characteristics and qualities which will allow it to impart just the effect you desire. Each of the five Kalsec® varieties of capsicum oleoresins is described in the Product Category Descriptions. These descriptions pay particular attention to solubility, color, and pungency, or capsaicinoid content. Perhaps more important are the Application Suggestions and Special Functional Properties. These perspectives can help you determine if the oleoresin will deliver the attributes you require. Please note the symbol (       ) associated with each capsicum variety. These
symbols can help you to select the most appropriate capsicum variety for
your application. You will find these symbols used with the descriptions
and on the Capsicum Product Guide. By matching the symbol on the
Capsicum Product Guide to the symbol next to your food product on the
Capsicum Applications Guide you can maximize compatibility between the
oleoresin and your food product.
Once you have made a selection, the next step is to determine how much to use. |
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Important Information Allergens GMO |
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