We unleash your business potential by maximize the business innovation.
Send EmailCapsicum Oleoresin, Capsicum Extract, Capsaicin Oleoresin, Dihydrocapsaicin, Paprika Oleoresin, Red Pepper Extract, Capsicum Resin, E165C, 8023-77-6
CAPSICUM OLEORESIN (OLEORESIN CAPSICUM)
PRODUCT IDENTIFIER INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Capsicum Oleoresin (Oleoresin Capsicum) |
| Chemical Name | Oleoresin Capsicum |
| CAS Number | 8023-77-6 |
| Food Additive Code | E165C |
| Molecular Formula (Capsaicin) | C18H27NO3 |
| Molecular Formula (Dihydrocapsaicin) | C18H29NO3 |
| Molecular Weight (Capsaicin) | 305.41 g/mol |
| Molecular Weight (Dihydrocapsaicin) | 307.43 g/mol |
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Chemical Name | Capsicum Oleoresin (Oleoresin Capsicum) |
| INCI Name | Capsicum Frutescens Extract / Capsicum Annuum Extract |
| Synonyms | Oleoresin Capsicum, Capsicum Extract, Capsaicin Oleoresin, Dihydrocapsaicin, Paprika Oleoresin, Cayenne Extract, Chili Extract, Red Pepper Extract, Capsicum Resin |
| Abbreviations | OC (Oleoresin Capsicum) |
| CAS Number | 8023-77-6 |
| Food Additive Code | E165C |
| Chemical Class | Natural oleoresin (phenolic compounds; capsaicinoid family) |
| Main Active Components | Capsaicin (C18H27NO3), Dihydrocapsaicin (C18H29NO3), Nordihydrocapsaicin, Homocapsaicin, Homodihydrocapsaicin |
| Botanical Source | Capsicum frutescens L., Capsicum annuum L. (Solanaceae family) |
| Physical State (20°C) | Clear red, dark red, or brown viscous liquid |
| Odor / Aroma | Very strong, characteristic; detectable at extremely low concentrations (1 part in 11 million) |
| Taste | Extremely pungent/hot (depending on capsaicinoid content) |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value | Test Method |
|---|---|---|
| Appearance | Clear red, dark red, or brown viscous liquid | Visual |
| Odor / Aroma | Very strong, characteristic | Olfactometric |
| Taste | Extremely pungent/hot | Sensory |
| Density (25°C) | 0.92 – 0.95 g/cm3 | ASTM D4052 |
| Viscosity (25°C) | Highly viscous (depends on capsaicinoid concentration) | ASTM D445 |
| Solubility in Water | Partially dispersible/emulsifiable | General Method |
| Solubility in Oil | Soluble | General Method |
| Solubility in Ethanol | Soluble | General Method |
| Solubility in Organic Solvents | Soluble in acetone, ether, chloroform | General Method |
| Melting Point | Not applicable (viscous liquid) | - |
| Boiling Point | Not applicable | - |
| Flash Point | >100°C (typical) | ASTM D93 |
| Refractive Index (nD20) | 1.470 – 1.510 | Refractometry |
| Chemical Character | Phenolic compound; lipophilic character |
SECTION 3: CHEMICAL PROPERTIES AND REACTIVITY
| Parameter | Information |
|---|---|
| Chemical Class | Natural oleoresin; capsaicinoid family (phenolic amides) |
| Main Components | Capsaicin (~69%), Dihydrocapsaicin (~22%), Nordihydrocapsaicin (~7%), Homocapsaicin (~1%), Homodihydrocapsaicin (~1%) |
| Stability | Stable under normal conditions; may degrade upon exposure to heat, light, and oxygen |
| Decomposition Products (Heating) | CO, CO2, NOx, irritating fumes |
| Incompatible Materials | Strong oxidizing agents, strong bases |
| Light Sensitivity | UV light exposure may cause color fading and reduced potency |
| Heat Sensitivity | Capsaicinoids decompose at high temperatures (>200°C) |
| Hazardous Polymerization | Does not occur |
SECTION 4: PRODUCTION METHOD
| Parameter | Description |
|---|---|
| Botanical Source | Ripe fruits of Capsicum frutescens L. and/or Capsicum annuum L. |
| Extraction Method | Solvent extraction (ethyl alcohol or other organic solvents) |
| Process | Drying of ripe fruits, grinding, extraction with solvent, removal of solvent under vacuum |
| Final Product | Viscous, dark red-brown oleoresin |
| Composition | Over 100 identified compounds; capsaicinoids constitute the main active group |
| Standardization | Standardized according to Scoville Heat Units (SHU) or % capsaicin content |
SECTION 5: CAPSICUM OLEORESIN STANDARDIZATION
| Parameter | Low Pungency | Medium Pungency | High Pungency | Very High Pungency |
|---|---|---|---|---|
| Scoville Heat Units (SHU) | 10,000 – 100,000 | 100,000 – 500,000 | 500,000 – 1,000,000 | 1,000,000 – 2,000,000+ |
| Capsaicin Content (%) | 0.1 – 1.0% | 1.0 – 5.0% | 5.0 – 10.0% | >10.0% |
| Typical Use | Food flavoring, spice | Food, cosmetics | Pharmaceutical, topical analgesic | Defense (pepper spray) |
| Color | Light red-orange | Dark red | Dark red-brown | Dark brown |
SECTION 6: CAPSICUM PRODUCTS COMPARISON
| Property | Capsicum Oleoresin | Capsaicin (Pure) | Paprika Oleoresin | Red Pepper Powder |
|---|---|---|---|---|
| Form | Viscous liquid | Crystalline solid | Viscous liquid | Powder |
| Active Component | Capsaicinoid mixture | Pure capsaicin | Carotenoids + low capsaicin | Capsaicinoids + fiber |
| Pungency (SHU) | Variable (10K-2M+) | 15,000,000 – 16,000,000 | Very low (<500) | Variable (1K-100K) |
| Color | Dark red-brown | White crystalline | Deep red | Red-orange |
| Primary Use | Food, pharma, defense | Pharmaceutical, research | Food colorant | Food spice |
| Solubility in Water | Low (oil-soluble) | Very low | Low | Partial |
| Standardization | SHU or % capsaicin | 99%+ purity | ASTA color value | SHU |
SECTION 7: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION
| Property | Description |
|---|---|
| Flavor and Taste Agent | Imparts pungent taste and characteristic pepper aroma to foods; effective even at very low concentrations (ppm level) |
| Topical Analgesic | Capsaicin activates TRPV1 (Transient Receptor Potential Vanilloid 1) receptors; initial burning sensation followed by prolonged analgesic effect |
| Anti-inflammatory | Reduces neurogenic inflammation; inhibits Substance P release from nerve endings |
| Rubefacient | Increases local blood circulation when applied to skin; creates warming sensation |
| Irritant (Defense) | Causes severe irritation of mucous membranes; active component of pepper spray |
| Antioxidant | Free radical scavenging effect due to phenolic structure |
| Antimicrobial | Shows inhibitory effect against certain bacteria and fungi |
| Metabolism Booster | May increase metabolic rate through thermogenic effect |
SECTION 8: PRIMARY APPLICATION AREAS
| Sector | Application | Typical Usage / Dosage |
|---|---|---|
| Food - Spice | Pungent flavoring agent; restaurants and food production | 0.01 – 0.5 g/kg |
| Food - Hot Sauces | Hot sauce, ketchup, marinade sauces | 0.05 – 1.0% |
| Pharmaceutical - Topical Analgesic | Muscle pain, arthritis, neuropathic pain creams | 0.025 – 0.1% capsaicin |
| Pharmaceutical - Anti-inflammatory | Inflammatory skin conditions | 0.025 – 0.075% |
| Defense Industry | Pepper spray (OC spray) formulations | 5 – 15% oleoresin |
| Cosmetic | Warming creams, anti-cellulite products | 0.01 – 0.1% |
| Animal Repellent | Garden and agricultural area animal deterrent | 0.1 – 1.0% |
| Research | Capsaicinoid analysis, pharmacological studies | Variable |
SECTION 9: QUALITY SPECIFICATIONS (FOOD GRADE)
| Parameter | Specification | Test Method |
|---|---|---|
| Appearance | Clear red-brown viscous liquid | Visual |
| Odor / Aroma | Characteristic, strong pepper aroma | Olfactometric / Sensory |
| Total Capsaicinoid Content | Per customer specification (0.1 – 10+%) | HPLC |
| Scoville Heat Units (SHU) | Per customer specification | Calculated (from HPLC) |
| Density (25°C) | 0.92 – 0.95 g/cm3 | ASTM D4052 |
| Refractive Index (nD20) | 1.470 – 1.510 | Refractometry |
| Acid Value (mg KOH/g) | ≤ 10.0 | Titrimetric |
| Peroxide Value (meq/kg) | ≤ 20.0 | Titrimetric |
| Residual Solvent (Ethyl Alcohol) | ≤ 50 ppm (food grade) | HS-GC |
| Heavy Metals (as Pb) | ≤ 10 ppm | ICP-MS |
| Lead (Pb) | ≤ 3 ppm | ICP-MS |
| Arsenic (As) | ≤ 3 ppm | ICP-MS |
| Mercury (Hg) | ≤ 1 ppm | ICP-MS |
| Cadmium (Cd) | ≤ 1 ppm | ICP-MS |
| Total Microbial Count | ≤ 10,000 CFU/g | ISO 4833 |
| Yeast and Mold | ≤ 100 CFU/g | ISO 21527 |
| Salmonella spp. | Negative in 25g | ISO 6579 |
| E. coli | Negative in 10g | ISO 16649 |
SECTION 10: TOXICOLOGICAL PROFILE
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | ~160 mg/kg (pure capsaicin); variable for oleoresin |
| Acute Dermal Toxicity (LD50, Rabbit) | > 2,000 mg/kg (oleoresin) |
| Skin Irritation | Severe irritant; burning sensation, redness |
| Eye Irritation | Very severe irritant; may cause temporary blindness |
| Respiratory Irritation | Inhalation of vapor/spray causes severe coughing and breathing difficulty |
| Skin Sensitization | Not sensitizing |
| Carcinogenicity | Not classified (IARC); some studies show conflicting results for capsaicin |
| Mutagenicity | Conflicting results in in vitro tests |
| Chronic Toxicity | Gastrointestinal discomfort at high doses |
| GRAS Status | Recognized as GRAS by FDA as food flavoring |
SECTION 11: GHS CLASSIFICATION AND LABELING
GHS Classification (compliant with 1272/2008/EC):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Skin Irritation | Category 2 | H315 |
| Serious Eye Damage/Irritation | Category 1 | H318 |
| Specific Target Organ Toxicity (STOT - SE) | Category 3 | H335 |
Signal Word: DANGER
Hazard Pictograms: GHS05 (Corrosive), GHS07 (Exclamation Mark)
Hazard Statements (H-Codes):
| Code | Statement |
|---|---|
| H315 | Causes skin irritation |
| H318 | Causes serious eye damage |
| H335 | May cause respiratory irritation |
Precautionary Statements (P-Codes):
| Code | Statement |
|---|---|
| P261 | Avoid breathing vapor/spray |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection |
| P302+P352 | IF ON SKIN: Wash with plenty of water and soap |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing |
| P310 | Immediately call a POISON CENTER/doctor |
SECTION 12: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Move to fresh air. Seek medical attention if breathing difficulty persists. |
| Skin Contact | Wash with plenty of water and soap for at least 15 minutes. Wipe with vegetable oil or polyethylene glycol. Water alone may be insufficient. Seek medical attention if irritation persists. |
| Eye Contact | Rinse immediately with plenty of water for at least 15-20 minutes. Remove contact lenses if present. Seek immediate medical attention. |
| Ingestion | Rinse mouth with water. Do NOT induce vomiting. Give milk or yogurt. Seek immediate medical attention. |
Important Note: Capsaicin is not soluble in water; vegetable oil, polyethylene glycol (PEG-400), or 50% ethanol solution is more effective for removal from skin.
SECTION 13: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible liquid (high viscosity oil) |
| Flash Point | >100°C (typical) |
| Hazards During Fire | Releases CO, CO2, NOx, irritating fumes when heated or burned |
| Suitable Extinguishing Media | CO2, dry chemical powder, alcohol-resistant foam, water mist |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full chemical protective clothing |
SECTION 14: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Cool (15-25°C), dry, well-ventilated area; light-protective packaging |
| Container Requirements | Tightly closed, airtight containers (to prevent oxidation) |
| Keep Away From | Heat, direct sunlight (UV), oxygen, strong oxidizing agents |
| Shelf Life | 24 months (unopened original packaging under appropriate storage conditions) |
| Stability Note | Color fading and potency loss may occur upon exposure to light, heat, and oxygen; storage under inert atmosphere (N2) recommended |
SECTION 15: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Aluminum bottle (light-protective) | 1 kg | Aluminum |
| Aluminum bottle (light-protective) | 5 kg | Aluminum |
| HDPE drum (light-protected) | 25 kg | HDPE |
| HDPE drum (light-protected) | 50 kg | HDPE |
| Stainless steel container | 200 kg | Stainless steel 316L |
SECTION 16: TRANSPORTATION INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (for food grade; evaluate for high concentrations) |
| Hazard Class | Not applicable (food grade) |
| Packing Group | Not applicable |
| ADR/RID | Not regulated (food grade) |
| IMDG Code | Not regulated (food grade) |
| IATA (Air) | Not regulated (food grade) |
| Marine Pollutant | No |
| Transport Temperature | Ambient (15-25°C); protect from freezing and excessive heat |
SECTION 17: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Approved as food flavoring (EC 1334/2008); Code E165C |
| USA (FDA) | GRAS; approved as food flavoring and topical analgesic |
| JECFA (FAO/WHO) | Evaluated as food flavoring |
| Turkey | Approved under Turkish Food Codex Regulation on Flavorings |
| Cosmetics Regulation (EC 1223/2009) | Listed in INCI; use at limited concentrations |
| Defense Industry | Specific regulations for pepper spray formulations in certain countries |
| Halal | Available |
| Kosher | Available |
SECTION 18: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| English Names | Oleoresin Capsicum, Capsicum Extract, Capsaicin Oleoresin, Dihydrocapsaicin, Paprika Oleoresin, Cayenne Extract, Chili Extract, Capsicum Oleoresin, Red Pepper Extract |
| Other Language Names | Kapsikum Ekstraktı, Capsicum Extrakt (various languages) |
| INCI Name | Capsicum Frutescens Extract / Capsicum Annuum Extract |
| Abbreviations | OC (Oleoresin Capsicum) |
| Food Additive Code | E165C |
| CAS Number | 8023-77-6 |
SECTION 19: SECTORAL NAMING TABLE
| Sector | Preferred Name |
|---|---|
| Food (General) | Paprika Oleoresin, Red Pepper Extract, Chili Extract |
| Food (Pungent Flavor) | Capsicum Oleoresin, Capsicum Extract |
| Pharmaceutical | Capsaicin Oleoresin, Dihydrocapsaicin |
| Defense Industry | Oleoresin Capsicum (OC) |
| Cosmetic | Capsicum Frutescens Extract, Capsicum Annuum Extract (INCI) |
| ERP / Supply Chain | CAS 8023-77-6, E165C |
SECTION 20: SUMMARY TABLE
| Parameter | Value |
|---|---|
| Product | Capsicum Oleoresin (Oleoresin Capsicum) |
| CAS Number | 8023-77-6 |
| Food Additive Code | E165C |
| Molecular Weight (Capsaicin) | 305.41 g/mol |
| Appearance | Dark red-brown viscous liquid |
| Density (25°C) | 0.92 – 0.95 g/cm3 |
| Primary Function | Flavoring agent, topical analgesic, irritant |
| Shelf Life | 24 months |
| GHS Signal Word | Danger |
SECTION 21: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL SAFETY WARNINGS:
-
Serious Eye Damage: Eye contact may cause serious damage and temporary blindness. Wear protective goggles/face shield.
-
Skin Irritation: Causes severe burning sensation on skin. Wear protective gloves and clothing.
-
Respiratory Irritation: Inhalation of vapor or spray causes severe coughing and breathing difficulty. Ensure good ventilation.
-
Water Ineffective: Capsaicin is not soluble in water; use vegetable oil, polyethylene glycol, or 50% ethanol for removal from skin. Water alone is ineffective.
-
Cross-Contamination: Detectable at extremely low concentrations; thoroughly clean equipment and surfaces.
BEST PRACTICE RECOMMENDATIONS:
-
Skin Contact Response: Wipe affected area with vegetable oil or polyethylene glycol (PEG-400), then wash with soap and water.
-
Light Protection: Store in amber-colored containers to protect from UV light.
-
Inert Atmosphere: Store under nitrogen (N2) for long-term preservation.
-
Standardization: When purchasing, request product standardized according to Scoville Heat Units (SHU) or % capsaicin content.
-
Pre-Testing: Conduct small-scale testing before use in food formulations; pungency levels may vary between batches.
LEGAL DISCLAIMER:
The information provided in this document is presented in good faith based on our current knowledge and experience; however, since all usage conditions are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are obligated to test the suitability for their own applications. For complete safety, storage, handling, transportation, disposal, and regulatory compliance information, refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.
