Among them, the red components with higher polarity are capsanthin and capsanthin, accounting for 50%~60% of the total, and the other is a yellow component with lower polarity, mainly composed of carotene and zeaxanthin, which has the activity of vitamin A.
Chili red pigment is not only bright in color, high in color value, strong in coloring and good in color retention effect, but also widely used for coloring aquatic products, meat, cakes, salads, cans, beverages and other foods, which can effectively extend the shelf life of simulated foods. But also has high safety, nutrition and health care functions. It has been proved by modern science that it has anti-cancer and anti-radiation functions and has good development prospects.
Related definitions:
The fruits of capsicum plants were extracted with solvents (dichloromethane, trichloroethylene and acetone), and then the solvent was removed to obtain the oil-soluble primary product, namely "capsicum oleoresin". Then capsaicin is separated by a solvent that can only dissolve capsaicin (non-pigment) but not capsaicin, and then capsaicin is concentrated under reduced pressure to obtain capsaicin. Usually powdered natural pigment or deep red oily liquid pigment. Capsaicin is a carotenoid existing in pepper. It is a nutritional fortifier.
According to China's "Hygienic Standard for the Use of Food Additives" (GB 2760- 1996), Chili red can be used in ice cream, cake decoration, ice cream, popsicles, biscuits, cooked meat products, artificial crab meat, sauces and sweets, and can be used in moderation according to production needs.