Chili Capsaicinoids Tech & Equip    Throughput：1-10Ton

The substance that produces chili flavor in edible pepper fruit is called Capsaicinoids,CAS No.: 404-86-4.

The Capsaicin is white or yellowish acicular crystal, the capsaicin content is 95%, inside of capsaicin > 60%,which is white needle crystal, purity ≥ 97%, capsaicin crystal system oral medicine and injection, can play a strong analgesic effect, more effective than ibuprofen, and no addiction, can be used as a substitute for Durantin.

Dihydrocapsaicin > 20%, other capsaicin compounds < 10%, melting point range 57 - 66 ℃, but melting temperature range less than 5 ℃, ash < 1.0%, water < 1.0%, there is no organic solvent residue in the product. 

The chili pretreatment process

Flow chart

Chili→Cleaning→ Drying→ Deseedling→ Crushing→ Granulating→ Extraction process

      ↓

                                                Chili seed

Explanation of process

Cleaning: the dried chili peppers generally contain a certain amount of impurities and a large number of chili pedicels, first remove impurities and chili stalks.

Drying: adopt hot air drying, easy to deseed, extraction.

Seed removal: seed removal is to increase the content of unit pigment. The crushed pepper skin was discharged to the pepper outlet by the deseeded drum. The chili seeds were filtered through concave screen and discharged from the pepper seed outlet to realize the mechanization separation of pepper skin and pepper seeds.

Crushing: crushing can effectively destroy the microstructure and physical morphology of pepper, improve the surface area of the material, and is beneficial to the diffusion of pigment molecules into the solvent during extraction. The particle size of the crushed material is generally 40- 60 mesh.

Granulation: chili powder passes through the granulator. The extraction technology of capsicum red pigment with rod-like granuleφ4*8 

The process of extraction for chili capsicum

Flow chart

Chili powder→Extraction vessel→Low temperature Desolvent→Chili meal

↑                              ↓

Solvent                   Mixture→distilling→chili capsicum

                                                    ↓

                                             solvent

Basic process

Extraction

to put chili powder into wet meal extraction tank under the low temperature (40degrees) and low pressure (0.4-1.0MPa),soaking time: 30mins, the solvent ratio: 1 : 1.3 - 1.5, the residual oil in the final meal can reach less than 0.6%.

Wet meal desolvent

The solvent changes from liquid to gaseous when the pressure is reduced. The gaseous solvent is recovered. The chili meal is stored.

Mixed oil evaporation

the evaporation of mixed oil is also carried out by decompression, and the required heat is replenished by circulating hot water. The temperature of circulating hot water is generally controlled between 55 - 60 ℃.

The main indexes of Capsaicinoids  

Residue solvent : ≤ 20ppm pepper

Acetone insoluble substance (%): ≤ 2

Capsicum yield ≥ 94%

Color value (460nm) ≥ 170 - 180