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Capsicum Oleoresins
  Water Soluble, Decolorized Capsicum Oleoresins
Solubility/Dispersibility
Readily soluble in brine, phosphate solutions, ethanol, and water.

Color
At typical dosage rates, these highly decolorized oleoresins will impart virtually no color to the food products in which they are used.

Pungency or % Major Capsaicinoid Range
Available in pungencies ranging from 250,000 to 500,000 Scoville Heat Units or with capsaicinoid content standardized at 1% or 2%.

Application Suggestions

Injection Solutions and Marinades
  • Complete solubility eliminates the need to maintain agitation.
  • Low color eliminates blotching and discoloration of meat or poultry at injection needle entry points.

    Pickling Brines
  • Produces clear pickling brines. Although brines may initially appear cloudy, within 24 to 48 hours the brine will clear as pungency migrates into the food.

    Batters and Breadings
  • Oil insolubility reduces leaching from coatings to frying oil.

    Beverages, Sauces, Pickles
  • Complete solubility eliminates "ringing out."

    • Special Functional Properties

    Water Solubility without Polysorbates
  • Eliminate soapy aftertaste.
  • Comply with restrictions against the use of polysorbates.

    Add pungency
  • to pickles, brined vegetables, chutney, pickled eggs, and sausages.
  • and standardize the pungency of brined jalapenos and other chili peppers by boosting the pungency of sweet varieties.
  • to vegetable juice drinks and beverages.
  • without adding color to meat and poultry marinades.
  • to flavored soy sauces.
  • and standardize pungency in salsa by supplementing the heat contribution from other ingredients such as fresh or brined peppers. This provides the control needed for accurate labeling of "mild," "medium," and "hot."


    •   Decolorized Oleoresin
    Solubility/Dispersibility
    Easily dispersible in fats and oils. Easily incorporated into a variety of food products after spreading or dispersing onto dry carriers such as salt, maltodextrin, flour, rusk, or seasonings.

    Color
    At typical dosage rates, these oleoresins will impart virtually no color to the foods or seasonings in which they are used.

    Pungency or % Major Capsaicinoid Range
    Available in pungencies ranging from 200,000 to 1,000,000 Scoville Heat Units or with capsaicinoid content standardized at 2% or 4%.

    Special Functional Properties

    Pungency Without Color
    Provides a convenient and effective method for adjusting the pungency without affecting the color of foods and seasonings such as:
  • infused and flavored oils.
  • dry and fresh pasta.
  • snacks and snack seasonings without affecting visual appearance.
  • baked and extruded breadings and crumbs.
  • oil-based pourable and spoonable sauces and dressings.


    •   Red and Chili Pepper Oleoresin
    Solubility/Dispersibility
    Easily dispersible in fats and oils. Easily incorporated into a variety of food products after spreading or dispersing onto dry carriers such as salt, flour, malodextrin, rusk, or seasonings.

    Color
    These highly colored oleoresins are available with color standardized at 15,000 to 60,000 Standard International Units (370 to 1,500 ASTA).

    Pungency Range
    Available in pungencies ranging from 10,000 to 500,000 Scoville Heat Units.

    Application Suggestions

    Add pungency
  • to breakfast sausage, chorizo, and fresh Italian-style sausage.
  • to dips, sauces, and dressings which are low in water content such as mayonnaise, full-fat salad dressings, and dairy-based dips.
  • to pasta by incorporating into egg yolks prior to mixing with flour.
  • to dry and semi-dry sausage such as salami, pepperoni, or Genoa salami.
  • to dry seasoning formulations.

    • Special Functional Properties

    Flavor and Color
  • Red and chili pepper oleoresins are our most highly colored variety of capsicum oleoresins.


    •   Aquaresin® Capsicum
    Solubility/Dispersibility
    Dispersible in water and oil with mild agitation. Easily incorporated into a variety of food products after spreading or dispersing onto dry carriers such as salt, maltodextrin, flour, rusk, or seasonings.

    Color
    Available with color standardized at 2,000 Standard International Units (50 ASTA). Aquaresin® Tabasco Pepper Extract is highly decolorized and, at typical dosage rates, will impart virtually no color to the foods or seasonings in which it is used.

    Pungency or % Major Capsaicinoid Range
    Aquaresin® Capsicum is available at a pungency of 500,000 Scoville Heat Units or with capsaicinoid content standardized at 2%. Aquaresin® Tabasco Pepper Extract is available at a pungency of 100,000 Scoville Heat Units.

    Application Suggestions

    Reduced and No-Fat Foods
    The occurrence of "hot spots" in reduced- and no-fat food often stems from incompatibility between the source of pungency (the capsicum oleoresin) and the food product. It may be the result of separation or the migration of pungency to concentrations of lipids in the food. Aquaresin® Capsicums can reduce or eliminate "hot spots" in:
  • sauces, dips, and salad dressings.
  • emulsion-type sausages, such as hot dogs and bologna.

    Add pungency to Retorted and Canned Foods such as:
  • pasta sauces and canned pasta.
  • soups and stews.
  • cook-in-sauces.
  • canned chili.

    • Special Functional Properties

    Unique Dispersibility
  • Aquaresin® Capsicums are dispersible in both oil and water. This characteristic is exclusive to Aquaresins®. When used in emulsions, pungency is delivered to both the oil and water phase. This may amplify the perception of heat and allow for reduced dosage rates as compared to oleoresins.
  • Aquaresin® Capsicums are miscible with all other Kalsec® Aquaresins® making it easy to create homogeneous liquid spice blends.

    Complements Manufacturing Processes
    Aquaresin® Capsicums are compatible with manufacturing processes. Add to moderately agitated brine or water tanks prior to metering into:
  • mayonnaise and salad dressings.
  • ketchup and barbecue sauce.
  • mustard.
  • pasta sauce.

    • Aquaresin® Tabasco Pepper Extract Complements Your Label

    Aquaresin® Tabasco Pepper Extract can be labeled "Tabasco Pepper Extract." Complements your label on Mexican, "Tex-Mex," and southwest-style foods such as:
  • spiced, natural process cheese, and cheese sauces.
  • Mexican-style sauces such as mole, taco, and enchilada.
  • salsa.
  • hot sauces.


    •   African Capsicum Oleoresin
    Solubility/Dispersibility
    Easily dispersible in fats and oils. Easily incorporated into a variety of food products after spreading or dispersing onto dry carriers such as salt, maltodextrin, flour, rusk, or seasonings.

    Color
    These moderately colored and highly pungent oleoresins are available with color standardized at 2,000 to 5,000 Standard International Units (370 to 1,500 ASTA).

    Pungency or % Major Capsaicinoid Range
    Available in pungencies ranging from 200,000 to 1,500,000 Scoville Heat Units or with capsaicinoid content standardized at 2%, 4%, or 6%.

    Application Suggestions

    Add pungency
  • wherever homogeneity and consistency are essential.
  • to infused and flavored oils. to oil-based pourable and spoonable sauces and dressings.
  • to dry and fresh pasta by incorporating into egg yolks prior to mixing with flour.
  • to dry seasonings.



    • Important Information
     
    Allergens
     
    GMO
     
    Copyright 2008, Kalsec Inc.