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.
Gear for Harissa Emulsifying
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