Description
What it is. Oleoresin extracted from the fruit of Capsicum annuum L. and Capsicum frutescens L. (pepper), obtained by solvent extraction of the dried fruit. It is characterised by its capsaicinoid content, responsible for its pungent, spicy flavour.
What it is for. This flavouring substance is generally used to impart a spicy, pungent note to compound feed. It would typically be employed at low inclusion levels, mainly for palatability purposes in various species.
Points to watch. As a flavouring substance (functional group 2b), it is subject to the general conditions applicable to this category, without a fixed maximum content in the available source. Composition may vary depending on origin and extraction batch; store protected from light and heat.
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