|
Paprika Extract
Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of ''Capsicum annuum'' or ''Capsicum frutescens'', and is primarily used as a colouring and/or flavouring in food products. It is composed of vegetable oil (often in the range of 97% to 98%), capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoid Carotenoids (), also called tetraterpenoids, are yellow, orange, and red organic compound, organic pigments that are produced by plants and algae, as well as several bacteria, and Fungus, fungi. Carotenoids give the characteristic color to pumpki ...s). It is much milder than capsicum oleoresin, often containing no capsaicin at all. Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use. Vegetable oil is then added to ensure a uniform color saturation. Us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Annuum
''Capsicum annuum'' is a species of the plant genus ''Capsicum'' native to southern North America, the Caribbean, and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, including sweet bell peppers and some chili pepper varieties such as jalapeños, New Mexico chile, and cayenne peppers. Cultivars descended from the wild American bird pepper are still found in warmer regions of the Americas. In the past, some woody forms of this species have been called '' C. frutescens'', but the features that were used to distinguish those forms appear in many populations of ''C. annuum'' and are not consistently recognizable features in ''C. frutescens'' species. Characteristics Although the species name ''annuum'' means 'annual' (from the Latin ''annus'' "year"), the plant is not an annual but is frost tender. In the absence of winter frosts it can survive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Frutescens
''Capsicum frutescens'' is a wild chili pepper having genetic proximity to the cultivated pepper '' Capsicum chinense'' native to Central and South America. Pepper cultivars of ''C. frutescens'' can be annual or short-lived perennial plants. Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated. The plants' berries typically grow erect; ellipsoid-conical to lanceoloid shaped. They are usually very small and pungent, growing long and in diameter. Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors. ''C. frutescens'' has a smaller variety of shapes compared to other ''Capsicum'' species. ''C. frutescens'' has been bred to produce ornamental strains because of its large quantities of erect peppers growing in colorful ripening patterns. Cultivars ''Capsicum frutescens'' includes the following cultivars and/or varieties: *Wiri Wiri, from Guyana *Cabai Rawit, from Indonesia, used in h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. Uses In antiquity Oils extracted from plants have been used since ancient times and in many cultures. Archaeological evidence shows that olives were turned into olive oil by 6000 BCE and 4500 BCE in present-day Israel and Palestine. In addition to use as food, fats and oils (both vegetable and mineral) have long been used as fuel, typically in lamps which were a principal source of illumination in ancient times. Oils may have been used for lubrication, but there is no evidence for this. Veg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsaicin
Capsaicin (8-methyl-''N''-vanillyl-6-nonenamide) ( or ) is an active component of chili peppers, which are plants belonging to the genus ''Capsicum''. It is a chemical irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related alkaloids are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi.What Made Chili Peppers So Spicy? Talk of the Nation, 15 August 2008. Pure capsaicin is a , colorless, highly |
Pungency
Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry. Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the potential ambiguity arising from use of "hot" and "spicy", which can also refer to temperature or the presence of spices, respectively. For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace, and cloves), but it is not ''pungent''. (A food critic may neverth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsanthin
Capsanthin is a natural red dye of the xanthophyll class of carotenoids. As a food coloring, it has the E number E160c(i). Capsanthin is the main carotenoid in the ''Capsicum annuum'' species of plants including red bell pepper, New Mexico chile, and cayenne peppers (''Capsicum annuum'') and a component of paprika oleoresin. Capsanthin is also found in some species of lily. Among other carotenoids, capsanthin is considered to have the greatest antioxidant capacity due to the presence of eleven conjugated double bonds, a conjugated keto group, and a cyclopentane ring. Health benefits Xanthophyllic carotenoids like beta-carotene, lutein, and zeaxanthin have often been touted for their ability to help eye functionality. Capsanthin is also able to support eye health and recent research has revealed its unique ability to help maintain intraocular pressure within a healthy range. A clinical study on Wistar rats explored this effect over the course of 28 days. The rats were induced w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsorubin
Capsorubin is a natural red dye of the xanthophyll class. As a food coloring, it has the E number E160c(ii). Capsorubin is a carotenoid found in red bell pepper (''Capsicum annuum'') and a component of paprika oleoresin Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of ''Capsicum annuum'' or '' Capsicum frutescens'', and is primarily used as a colouring and/or flavouring in food products. It is co .... Capsorubin is also found in some species of lily. References Carotenoids {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carotenoid
Carotenoids (), also called tetraterpenoids, are yellow, orange, and red organic compound, organic pigments that are produced by plants and algae, as well as several bacteria, and Fungus, fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, maize, corn, tomatoes, Domestic Canary, canaries, flamingos, salmon, lobster, shrimp, and daffodils. Carotenoids can be produced from Lipid, fats and other basic organic metabolic building blocks by all these organisms. It is also produced by Endosymbiont, endosymbiotic bacteria in Whitefly, whiteflies. Carotenoids from the diet are stored in the fatty tissues of animals, and exclusively Carnivore, carnivorous animals obtain the compounds from animal fat. In the human diet, Small intestine#Absorption, absorption of carotenoids is improved when consumed with fat in a meal. Cooking carotenoid-containing vegetables in oil and shredding the vegetable both increase carotenoid bioavailability. There are over 1,100 known c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Oleoresin
Pepper spray, oleoresin capsicum spray, OC spray, capsaicin spray, or capsicum spray is a lachrymatory agent (a compound that irritates the eyes to cause a burning sensation, pain, and temporary blindness) used in policing, riot control, crowd control, and self-defense, including defense against dogs and bears. Its inflammatory effects cause the eyes to close, temporarily taking away vision. This temporary blindness allows officers to more easily restrain subjects and permits people in danger to use pepper spray in self-defense for an opportunity to escape. It also causes temporary discomfort and burning of the lungs which causes shortness of breath. Pepper spray was engineered into a spray originally for defense against bears, mountain lions, wolves and other dangerous predators, and is often referred to colloquially as bear spray. Kamran Loghman, the person who developed it for use in riot control, wrote the guide for police departments on how it should be used. It was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hexane
Hexane () is an organic compound, a straight-chain alkane with six carbon atoms and has the molecular formula C6H14. It is a colorless liquid, odorless when pure, and with boiling points approximately . It is widely used as a cheap, relatively safe, largely unreactive, and easily evaporated non-polar solvent, and modern gasoline blends contain about 3% hexane. The term ''hexanes'' refers to a mixture, composed largely (>60%) of hexane, with varying amounts of the isomeric compounds 2-methylpentane and 3-methylpentane, and, possibly, smaller amounts of nonisomeric C5, C6, and C7 (cyclo)alkanes. These ''hexanes'' are cheaper than pure hexane and are often used in large-scale operations not requiring a single isomer (e.g., as cleaning solvent or for chromatography). Isomers Uses In industry, hexanes are used in the formulation of adhesive, glues for shoes, leather products, and roofing. They are also used to extract cooking oils (such as canola oil or soy oil) from seeds, for c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavors
Flavor or flavour is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavor or flavour may also refer to: Science *Flavors (programming language), an early object-oriented extension to Lisp * Flavour (particle physics), a quantum number of elementary particles related to their weak interactions *Flavor of Linux, another term for any particular Linux distribution; by extension, "flavor" can be applied to any program or other computer code that exists in more than one current variant at the same time Film and TV * ''Flavors'' (film), romantic comedy concerning Asian-Indian immigrants in America Music Artists and bands *Flavor Flav (born 1959), former rap/hip-hop promoter and current reality television actor *Flavour N'abania (born 1983), Nigerian singer-songwriter * Flavor (band), minor hit with "Sally Had A Party" in 1968 Albums * ''Flavours'' (album), 1975 album by The Guess Who * ''Flavors'' (album), by American R&B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Definition The Institute of Food Technol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Carotenoid")
