Description
A colloidal stabilization of capsaicinoids and carotenoids in lipid matrices.
Technical
Mechanical shear forces disperse hydrophilic pepper solids (containing capsaicin and capsanthin) into a continuous oil phase, with spice particulates acting as natural emulsifiers through phospholipid content. The Maillard reaction products from roasted peppers enhance emulsion stability.
Culinary Significance
Creates a shelf-stable, intensely flavored paste where oil carries fat-soluble aromatics while evenly distributing heat perception.
Science
Primary Reaction
Physical emulsification (not covalent bonding)
Parameters
Temperature
25°C optimal
18°C to 45°C range
Time
7 minutes
3 minutes – 15 minutes
Equipment
Mortar and pestle (traditional)High-speed blenderFood processor with S-blade