fermentation & cell culture — Biosynthetic capsaicin
Capsaicin — the capsaicinoid alkaloid responsible for chili pepper's heat — is used in food flavourings, topical analgesics, self-defence products and animal deterrents.
How it works
This is a procurement category, not a named manufacturer's product. As a paid service, Bioecon finds suppliers for your task, agrees configuration and specification, and arranges supply; the price is on request. Bioecon may receive a fee from suppliers — this is disclosed and does not affect the portal's grades or lists.
Technology
Biosynthetic capsaicin — Evidence, registration route, funding and suppliers are on the technology page.
Capsaicin — the pungent capsaicinoid of Capsicum peppers — is at the intersection of plant-cell biotechnology (Debut's cultivation-free fermentation), precision-fermentation flavour modulation (DSM-Firmenich, Givaudan) and a centuries-old capsicum-oleoresin extraction base anchored in India by Plant …
Links
- Import and registration route
- EAC — EAEU accredited bodies / Rosakkreditatsiya
- Capabilities
- Equipment & engineering · Fermentation & cultivation · Strains & cell lines
Related items
Other categories for this technology
Contract manufacturing (CMO/CDMO/toll)
In the same node
fermentation & cell culture — Adaptogens & legal entheogens (nutraceutical market) · fermentation & cell culture — Alternative honey & biosynthetic honey · fermentation & cell culture — Alternative proteins · fermentation & cell culture — Alternative thickeners & fermented gums · fermentation & cell culture — Amino acids for feed (lysine, methionine, threonine, tryptophan) · fermentation & cell culture — Automated feed systems for bioreactors · fermentation & cell culture — Bio-acrylic acid · fermentation & cell culture — Bio-dyes & microbial pigments · All →