Oleoresin Capsicum, Capsicum Extract, Capsaicin Oleoresin, Paprika Oleoresin, Capsicum Frutescens Extract, E165C, 8023-77-6

Oleoresin Capsicum, Capsicum Extract, Capsaicin Oleoresin, Paprika Oleoresin, Capsicum Frutescens Extract, E165C, 8023-77-6

Capsicum Oleoresin 

Chemical Identity

• Chemical Name: Capsicum Oleoresin

• CAS Number: 8023-77-6

• Molecular Formula: C18H27NO3 / C18H29NO3

• Molecular Weight: 305–307 g/mol

• E Code: E165C

• INCI Name: Capsicum Frutescens Extract / Capsicum Annuum Extract

• Synonyms: Oleoresin Capsicum, Capsaicin Oleoresin, Dihydrocapsaicin, Paprika Oleoresin, Cayenne Extract

Physical and Chemical Properties

• Appearance: Clear red, dark red, or brown viscous liquid

• Taste: Extremely pungent, very high heat level

• Solubility: Soluble in water and oils

• Density: 0.92–0.95 g/cm³

• Melting Point: Not applicable (viscous liquid)

• Boiling Point: Not applicable

• Aroma: Very strong, detectable at extremely low concentrations (1 part in 11 million)

• Chemical Classification: Phenolic compounds, member of the capsaicin family

Source and Production

• Botanical Sources:

  • Capsicum frutescens L.

  • Capsicum annuum L.

• Production Method:

  • Extraction from ripe fruits using steam-assisted non-volatile phase separation

  • Ethanol as solvent

• Composition: Contains more than 100 identified compounds (capsaicin, dihydrocapsaicin, etc.)

Applications

• Food Industry:

  • Flavoring agent in restaurants

  • Used in spicy beverages such as hot turnip juice (acı şalgam)

  • General food additive for pungency

• Pharmaceuticals:

  • Topical analgesic and anti-inflammatory agent

• Defense Industry:

  • Active ingredient in pepper spray and riot control agents

• Cosmetics:

  • Limited use for warming effect and aroma

Historical Note

• First documented in the late 1400s in the West Indies by a physician.

• Known as the resinous extract of red pepper.

• Classified as an oily organic resin.

ERP-Compatible Single-Line Documentation

• EN: “Capsicum Oleoresin (CAS 8023-77-6), viscous liquid extract from red pepper; used in food flavoring, pharmaceuticals, and defense industry.”

• TR: “Kapsikum Oleoresin (CAS 8023-77-6), kırmızı biberden elde edilen viskoz sıvı ekstrakt; gıda aroması, ilaç ve savunma sanayinde kullanılır.”

Synonyms / Other Names

• Oleoresin Capsicum

• Capsicum Extract

• Capsaicin Oleoresin

• Dihydrocapsaicin

• Paprika Oleoresin

• Cayenne Extract

• Red Pepper Extract

• Hot Pepper Oleoresin

• Capsicum Resin

• Capsicum Oil Resin

• Capsicum Tincture

• Capsicum Solution

• Capsicum Concentrate

• Capsicum Frutescens Extract

• Capsicum Annuum Extract

• E165C (Food Additive Code)

Notes

• In food industry, it is often labeled as Paprika Oleoresin or Cayenne Extract.

• In pharmaceuticals, the names Capsaicin Oleoresin and Dihydrocapsaicin are more common.

• In defense industry, the term Oleoresin Capsicum (OC) is standard, especially for pepper spray formulations.

• CAS number 8023-77-6 is the universal identifier across all sectors.