Chilli Red

Capsanthin, also known as chilli red or capsicum oleoresin, is derived from peppers and is a natural colorant. This substance is composed mainly of carotenoids such as capsanthin and capsorubin, which account for about 50% to 60% of its total content. Capsaicin, a non-coloring ingredient, is also present. Capsanthin is highly valued due to its vivid color, strong tinting power, and excellent color retention properties. Additionally, it can help prolong the shelf life of simulated foods.

Paprika is an oily liquid with a dark red color. It has a maximum absorption peak wavelength of 475.5nm in gasoline, 504nm in n-hexane, and 503nm and 542nm in carbon disulfide. It can be dissolved in acetone, chloroform, n-hexane, and edible oil, but is insoluble in glycerol and water. It has poor light resistance, and exposure to UV light can cause fading. However, it is stable to heat, and can withstand temperatures up to 160℃ for 2 hours without fading.

Capsanthin is a natural pigment that is obtained through scientific methods from peppers. The pigment is separated and refined to produce a dark red, oil-soluble liquid that has a bright color and strong tinting strength. The pigment is known for its remarkable resistance to light, heat, acids, and alkalis. Additionally, it is not affected by metal ions, making it highly reliable for numerous applications.
Capsanthin is soluble in ethanol and oil and can be processed to produce water-soluble or water-dispersible pigments. This feature makes the pigment a versatile coloring agent for different food items like aquatic products, meat, cakes, salads, cans, beverages, and even medicine. It is also useful in the production of cosmetics.
The natural pigment is rich in beta-carotene and vitamin C, which is excellent for health. The quality of the product meets international standards set by FAO/WHO. Capsanthin has found its way into the food and cosmetic industries, thanks to its unique properties and numerous applications.

According to GB2760-1996:Chili red is a versatile ingredient that finds its usage in various food products. It can be incorporated into canned food, sauces, popsicles, ice cream, biscuits, cooked meat products, artificial crab meat, and more, depending on the production requirements. In traditional canned meat and poultry, chili red is predominantly employed for its flavorful and aromatic properties. For cake decoration, approximately 30 to 80 grams per kilogram of cream can be added to achieve a desired reddish hue. Abroad, chili red is utilized to add both color and spice to different dishes. In Japan, it is commonly found in oily foods, sauces, processed aquatic products, vegetable products, fruit juices, and ice creams, at a dosage ranging from 0.5 to 2 grams per kilogram. The versatility of chili red allows it to enhance the taste, appearance, and appeal of various food items across different cuisines.

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