Capsaicin and Capsicum

I am working on a project for a customer that wants to duplicate a product that contains 0.002% Capsaicin.  Because of the strong potency,  I want to use capsicum instead but not sure what the ratio should be to get the same effect or what a safe level of use is.  I know that's not much information but if anyone has worked with this before and could offer some insight that would be great! Thanks 

Comments

  • PharmaPharma Member, Pharmacist
    Use a standardised capsicum extract. That's what we use in the pharmacy for capsaicin creams (though we commonly use 0.025-0.075%).
  • PerryPerry Administrator, Professional Chemist
    What is the capsaicin supposed to be doing in the product?  
    How would a consumer tell that it was doing it?
  • There is no point using capsicum extract unless you have an assayed level of capsaicin in it - and even then you would need to calculate the amount of capsicum to use. For example if the capsicum is 0.1% capsaicin you would need to use 2 g to get the claimable levels.
  • PharmaPharma Member, Pharmacist
    Herbnerd said:
    ...to calculate the amount of capsicum to use...
    Just to make sure: Capsicum = chili peppers = highly varying amounts of capsaicin between pods even from the same plant and also varying concentrations within different portions of a single pod.
    "Normal" commercial capsicum extract = hot sauce = roughly estimated levels of capsaicin based on published Scoville units of the used chili variety (if the maths has been done correctly, which isn't always the case) = absolutely not reliable or useful unless a deviation of factor >10 is okay.
    Pharmacopoeia and other standardised capsicum/chili extracts are commercially available and calculating the required amount is a cakewalk.
  • HerbnerdHerbnerd Member
    edited October 8
    Pharma said:
    Herbnerd said:
    ...to calculate the amount of capsicum to use...
    Just to make sure: Capsicum = chili peppers = highly varying amounts of capsaicin between pods even from the same plant and also varying concentrations within different portions of a single pod.

    Yep - this is why I suggested using an assayed level of capsaicin because of the wild variations in capsicum - from nothing in bell peppers to very high, but very variable amounts of capsaicin in capsicums such as naga or reapers.
  • Perry said:
    What is the capsaicin supposed to be doing in the product?  
    How would a consumer tell that it was doing it?
    Used in analgesic product.  Very strong skin/eyes/ lung irritant. Raw material should be handled very carefully.
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