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%.

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."

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."