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| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Botanical Name: Capsicum annuum
Plant Part Used: Fruit
Processing Method: Extraction
Capsicum Extract Powder (2% Capsaicin, HPLC) is derived from the fruit of Capsicum annuum, commonly known as bell peppers or chili peppers. The extract is obtained through a specialized process that involves drying the fruit and then extracting the capsaicin, which is the active compound responsible for the heat in peppers. This extract is standardized to contain 2% capsaicin content, as determined by High-Performance Liquid Chromatography (HPLC) testing. The powder is widely used in various applications, including in dietary supplements, food products, and cosmetic formulations, offering a potent and standardized dose of capsaicin for flavor, color, or other intended uses.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 3.84g | 4.62% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 51.28mg | 2.13% | |
| Total Carbohydrate 77.30g | 25.67% | |
| Dietary Fiber 26.92g | 96.10% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 12.69g | 24.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 89.74mg | 6.85% | |
| Iron 5.51mg | 27.78% | |
| Potassium 0mg | 0.00% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Light orange yellow | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 95% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Assay（Capsaicin） | 1% to 14% | HPLC |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Arsenic | NMT 3 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 10,000 cfu/g | USP<2021> |
| E. coli | NMT 3 cfu/g | USP<2022> |
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