Capsaicin is a terpene alkaloid, and woudl be described by chemists as an 'organic' molecule. Therefore it tends to be insoluble in most safe water based solvents, therefore when measuring capsaicin in chillies and chilli products ZP recommends a high dilution factor.
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See AllIn an upcoming webinar ZP will be doing live demonstrations of testing ginger powder and pressed ginger root. Please register for one of...
A weekly webinar from ZP answering technical questions from the week. The webinar is recorded so there is no need to watch live.
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