Products Description

Capsicum red is a deep red viscous oily liquid. Its maximum absorption peak wavelength in petroleum ether (gasoline) is 475.5 nm, in n-hexane it is 504 nm, in carbon disulfide it is 503 nm and 542 nm, and in benzene it is 486 nm and 519 nm. It can be dissolved in acetone, chloroform, n-hexane, and edible oil. It is easily soluble in ethanol, slightly less soluble in propylene glycol, and insoluble in water. Capsicum red has poor light resistance; its wavelength range is 210 - 440 nm, especially the 285 nm ultraviolet light can cause it to fade. It is stable to heat, and does not fade even after being heated at 160℃ for 2 hours.
Capsicum red pigment (water-soluble and oil-soluble) is a natural pigment extracted, separated, and refined from peppers using scientific methods. The main components are capsicum red and capsicum yurixin, which are deep red oil-soluble liquids with bright color and strong coloring power. They are resistant to light, heat, acid, alkali, and are not affected by metal ions; they dissolve in oils and ethanol, and can also be processed into water-soluble or water-dispersible pigments. This product is rich in β-carotene and vitamin C, and has health benefits. It is widely used for coloring various foods and medicines such as aquatic products, meat, pastries, salads, canned foods, beverages, etc. It can also be used in the production of cosmetics. The quality of this product complies with the international standards of FAO/WHO.

Because of its good oiliness, excellent emulsification and dispersion properties, high heat resistance and acid resistance, it is applied to meat products that have undergone high-temperature treatment. It has a good coloring ability. For example, when used in canned foods such as pepper sauce meat and spicy chicken, it has a good coloring effect.

Products Application

Capsicum red can be used in canned foods, sauces, popsicles, ice cream, ice lollies, cookies, cooked meat products, artificial crab meat, and is added as per normal production requirements. In canned foods, it is mainly used in the production of traditional meat and poultry canned foods; when used for decorating pastries, 30-80g/kg of capsicum red can be added to the cream. Capsicum red can also be made into varieties with a certain level of spiciness in foreign countries to color and season food. In Japan, capsicum red is used in oil-based foods, sauces, seafood products, vegetable products, fruit juices, ice cream, etc., with an amount of 0.5-2g/kg.

The influence of light on the stability of capsanthin pigment
Various studies at home and abroad have shown that the light resistance of capsanthin pigment is poor. Capsanthin pigment stored in an oil-based medium under light protection is relatively stable. A 0.1005% acetone pigment solution was prepared, and the solution was orange-red. There are strong absorption peaks of the pigment in the range of 370-530nm, with the maximum absorption wavelength at 470nm. According to the experimental results of Zhang Zhiqiang, there is no fading phenomenon of the pigment under dark room and indoor light conditions, and the loss is relatively small. After 6 days, more than 96% of the pigment was still retained. Within less than half an hour under sunlight, the pigment almost lost completely, becoming almost colorless. Ultraviolet light has a significant effect on the pigment, and almost all of it is lost within about 3 days.
The influence of temperature on the stability of capsanthin pigment
According to the research results, temperature has an impact on capsanthin pigment. The higher the temperature, the more the pigment is lost. The loss is more obvious above 70℃. Capsanthin pigment has better stability in the range of 25-80℃, and the pigment changes little. When the temperature rises to 80-100℃, the stability decreases. When it exceeds 100℃, the pigment is extremely unstable. Therefore, during the extraction process, it should be avoided to remain at temperatures above 80℃ for a long time.