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Kalsec® Capsicum Standardization Kalsec® offers capsicum extracts that are standardized by two distinctly different measurement methods: one is organoleptic and the other is instrumental. The method and product you choose may depend upon application or your personal preference. Organoleptic Measurement The Scoville Method relies upon a highly trained sensory panel. Through a series of dilutions and tastings of the extract, the panel ascertains the dilution at which the "threshold pungency" (defined as a barely perceptible "bite" at the back of the throat) is reached. The higher the level of dilution, the more concentrated the extract. For example, a One Million Scoville Pungency extract is at "threshold pungency" when diluted to 1:1,000,000. Kalsec® offers extracts at Scoville pungencies ranging from 10,000 to 1,500,000. Instrumental Measurement The HPLC-MC method employs High Performance Liquid Chromatography to measure the content of the three Major Capsaicinoids. Copies of the method are available upon request. The use of an internal standard capsaicin analogue, dimethoxybenzylmethyloctamide (DMBMO), is required to perform the HPLC-MC assay. DMBMO is available from Kalsec® at a minimal charge. Color Measurement Kalsec® measures the color in capsicum extracts using ASTA Method 20.1, "Extractable Color in Capsicums and Their Oleoresins." Color is expressed as ASTA Color and Standard International Units (S.I.U.). |
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Important Information Allergens GMO |
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