Capsaicin is a naturally occurring organic compound, the main nutrient component of peppers, and has special effects such as spiciness, color, and aroma. In many food processing processes, capsaicin is an essential seasoning, which can increase the spicy taste of food and improve the taste and quality of food. Since traditional capsaicin is all extracted from peppers, it has many disadvantages, such as high cost and microbial contamination.
In recent years, with the development of science and technology, people have developed high-purity synthetic capsaicin, which has many advantages compared with traditional capsaicin, such as:
1. The purity of high-purity synthetic capsaicin is significantly higher than that of traditional capsaicin, more than 98%, so it can better meet the requirements of food processing;
2. The cost of high-purity synthetic capsaicin is much lower than that of traditional capsaicin, which can significantly reduce the cost of food processing;
3. High-purity synthetic capsaicin has good denaturation resistance and can maintain long-term stability at high temperatures;
4. The yield of high-purity synthetic capsaicin is high, which can save time and manpower;
5. The microbial contamination of high-purity synthetic capsaicin is extremely small, which can effectively ensure food safety.
The emergence of high-purity synthetic capsaicin has brought many benefits to food processing, which can help food processing companies increase production, improve product quality, shorten production cycles, reduce costs, and ensure food safety. Try using high-purity synthetic capsaicin and you're sure to be pleasantly surprised.