Paprika organic Pigment Red Color E200 / Capsaicin extract 95%
What Is Chilli extract /chilli pigment?
Capsaicin((INN);8-methyl-N-vanillyl-6-nonenamide) is an active component ofchili peppers, which are plants belonging to the genusCapsicum. It is anirritantfor mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are calledcapsaicinoidsand are produced assecondary metabolitesby chili peppers, probably as deterrents against certain mammals and fungi.[2]Pure capsaicin is avolatile,hydrophobic, colorless, odorless, crystalline to waxy compound.
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Main Function of Extract:
Capsaicin is the main capsaicinoid in chili peppers, followed bydihydrocapsaicin. These two compounds are also about twice as potent to the taste and nerves as the minor capsaicinoidsnordihydrocapsaicin,homodihydrocapsaicin, andhomocapsaicin. Dilute solutions of pure capsaicinoids produced different types of pungency; however, these differences were not noted using more concentrated solutions.
Capsaicin is believed to be synthesized in theinterlocularseptumof chili peppers by addition of a branched-chainfatty acidtovanillylamine; specifically, capsaicin is made from vanillylamine and 8-methyl-6-nonenoyl CoA.[15][16]Biosynthesis depends on the geneAT3, which resides at thepun1locus, and which encodes a putativeacyltransferase.[17]
Besides the six natural capsaicinoids, one synthetic member of the capsaicinoid family exists.Vanillylamide of n-nonanoic acid(VNA, also PAVA) is used as a reference substance for determining the relative pungency of capsaicinoids
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