ATA Capsicum Oleoresin – 500,000 SHU Standardized Heat Extract

SKU: ATA-OLE-C500 · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/

A Standardized Heat Extract, Released to a Window — Not a Guess

This SKU exists for one job: repeatable heat. Instead of buying a generic chili extract and adjusting every production batch around it, the formulator buys a standardized capsicum oleoresin released only inside a defined heat window, so the inclusion rate in the recipe can stay fixed.

• Capsicum oleoresin ATA-OLE-C500 is standardized to 500,000 SHU nominal, with a lot release window of 475,000–525,000 SHU (±5%).
• The nominal heat of ATA-OLE-C500 is approximately 3.3% total capsaicinoids by HPLC (AOAC 995.03); the conversion basis is 1% capsaicinoids ≈ 160,000 SHU (industry factor).
• ATA-OLE-C500 is an oil-soluble, water-insoluble viscous liquid dispersible in oil phases and spray systems.
• ATA-OLE-C500 is packed in 5 kg and 25 kg food-grade HDPE pails/drums and ships FOB Qingdao.
• The HS code for ATA-OLE-C500 is 3301.90 (extracted oleoresins).

Product Snapshot

ATA Capsicum Oleoresin – 500,000 SHU is a dark red-brown, solvent-extracted heat concentrate made from dried red Capsicum sourced from China chili belts, extracted and packed via the Qingdao corridor. Color is present, but it is secondary: this is a heat extract first. Buyers whose primary target is red color should be directed to the paprika oleoresin line instead of using this SKU as a colorant.

It is designed for manufacturers who dose heat by formula — hot sauce producers, snack coaters, processed-meat and ready-meal manufacturers, and seasoning premix blenders — and who need each lot to behave like the last one.

Key Specifications at a Glance

Technical Specification

Physical

Chemical

Microbiological

Contaminants & Solvent Compliance

How This Differs

vs. ATA Chili Oleoresin – Heat Extract (generic)

The generic ATA Chili Oleoresin – Heat Extract is the broader heat-extract entry in the ATA range. ATA-OLE-C500 is the standardized step up from it:

• Standardization: ATA-OLE-C500 is sold to a named nominal value — 500,000 SHU — with a ±5% lot release window. That window is the product.
• Formulation stability: Because each lot is released inside 475,000–525,000 SHU, a buyer can keep a fixed inclusion rate instead of recalculating dosage lot by lot.
• Documentation: SHU and total capsaicinoids by HPLC are reported on the CoA for this SKU as core release data, not as optional information.
• Use case: Choose ATA-OLE-C500 when the finished product has a declared or tightly controlled heat target. Choose the generic heat extract when the application is more flexible and the buyer adjusts seasoning in process.

vs. the Paprika Oleoresin Color Line

These two oleoresins are not substitutes, and confusing them is the most common buying error in this category:

• Primary function: ATA-OLE-C500 is bought for heat (SHU / capsaicinoids). Paprika oleoresin is bought for color (color units).
• Color role here: The dark red-brown color of ATA-OLE-C500 is secondary and incidental. It is not a color extract and should not be specified, priced or dosed as one.
• Dosing logic: Dose ATA-OLE-C500 by SHU math. Dose paprika oleoresin by color target.
• Buying guidance: If the brief is “make it redder,” use the paprika oleoresin line. If the brief is “hit a precise heat level, batch after batch,” use ATA-OLE-C500. Many industrial recipes legitimately use both, each for its own job.

Industrial Applications & Dosing Formula

Dosing formula: Finished SHU ≈ Extract SHU × Inclusion %

Worked example — hot sauce at 5,000 SHU: 500,000 SHU × 1% inclusion ≈ 5,000 SHU in the finished sauce, before any heat contributed by other ingredients such as fresh chili, chili powder or other extracts.

That single calculation is why a standardized extract simplifies production: if the lot is always inside the ±5% window, the 1% inclusion continues to land at the same finished heat.

Illustrative calculations at the nominal value:

Applications:

• Hot sauce and table sauces: Precise heat dosing without adding chili solids, seeds or extra volume, and without the color and flavor load of adding more dry chili.
• Snack oil sprays: Because the extract is oil-soluble and dispersible in oil phases and sprays, it can be carried in the seasoning oil applied to chips, nuts and extruded snacks for even heat across the surface.
• Processed meat: Uniform heat distribution through the fat phase of sausages and other processed meats, avoiding hot spots from unevenly distributed flakes or powder.
• Ready meals: Repeatable heat in sauces and meal components produced at scale, where consumer-facing heat must match the label claim batch after batch.
• Seasoning premixes: A concentrated heat component for blenders who dilute the extract onto a carrier or into a premix and need the starting potency certified, not estimated.

Trial note: validate the final heat in the finished matrix, because fat content, other Capsicum ingredients and processing will change perceived and measured heat around the calculated contribution.

Packaging, MOQ, Logistics & Shelf Life

• Typical packaging: 5 kg and 25 kg food-grade HDPE pails/drums.
• Small quantity: 1 kg available on agreement.
• Lab samples: 100 g on agreement. The sample is deliberately smaller than dry-goods samples because of the potency of a 500,000 SHU concentrate — a 100 g lab sample is enough for bench trials and dosing validation.
• MOQ: Confirmed at RFQ according to packaging format; the 1 kg on-agreement option is the route for trial and validation quantities.
• Shelf life: 24 months sealed, stored cool and dark.
• Storage: Keep sealed, cool and dark. Avoid heat and light. Nitrogen-flushed headspace is available on request to support oxidative stability in storage.
• Incoterms: FOB Qingdao; CIF / CFR on request.
• Dangerous-goods classification: To be confirmed per carrier at booking. Concentrated extracts may ship as non-DG or as limited quantity depending on formulation and carrier rules — ATA does not pre-declare a DG status for this SKU, and the classification will be confirmed honestly at booking.
• HS code: 3301.90 (extracted oleoresins). It is not 0904: heading 0904 covers Capsicum fruit as a spice in its dried / crushed / ground form, whereas this product is an extracted oleoresin, which is classified as an extract under 3301.90.

Safe Handling

Treat ATA-OLE-C500 as a potent industrial concentrate, not as a kitchen ingredient. Use gloves and eye protection when handling neat extract, avoid skin and eye contact and inhalation of spray mist, wash any contact area thoroughly, and keep containers sealed when not in use. Refer to the SDS, available on request, for full handling guidance.

Certifications & Export Documentation

• Production under ISO 22000 / HACCP / BRCGS-aligned programs.
• Halal and Kosher documentation on request.
• Lot CoA reporting SHU, total capsaicinoids and residual solvent.
• SDS on request.
• Commercial invoice, packing list, bill of lading (B/L), and Certificate of Origin / Form E as applicable to the shipment.

FAQ

What does “standardized” mean for this oleoresin, and what is the ±5% window?

It means every lot is released to the same nominal heat — 500,000 SHU — and a lot is only released if it falls inside 475,000–525,000 SHU, which is ±5% of nominal. That window, stated before purchase and reported on the CoA, is what lets a buyer keep a fixed recipe inclusion rate.

How do capsaicinoid % and SHU relate on this product?

On ATA-OLE-C500, the nominal 500,000 SHU corresponds to approximately 3.3% total capsaicinoids, measured by HPLC (AOAC 995.03). Total capsaicinoids is the analytical measurement reported on the CoA; SHU is the heat scale buyers formulate with. See the specification section above for the stated conversion basis.

Can I use this in a water-based product if it is water-insoluble?

Not by direct addition to water — the extract is oil-soluble and water-insoluble. In water-based finished products such as sauces, it is dosed through the oil phase, an emulsion, or a suitable food carrier system so it disperses evenly instead of separating or creating hot spots.

Can it be diluted or supplied on a carrier for easier dosing?

Dilution and carrier options can be discussed at RFQ. Many buyers dilute the concentrate in a food oil or blend it into a seasoning premix to make plant-scale dosing easier and safer to handle. Any dilution changes the effective SHU, so the diluted strength must be agreed and documented before production.

How is residual solvent controlled?

The extract is produced with a food-grade solvent system, residual solvent must fall within the limits of the destination market, and the actual result is reported on the lot CoA. State the destination market in the RFQ so compliance is checked against the correct limits.

Why is the lab sample only 100 g?

Because of potency. At 500,000 SHU, 100 g — available on agreement — is sufficient for bench formulation and dosing trials, including the 1%-style inclusion calculations shown on this page. It is intentionally smaller than a typical dry-goods sample.

How should the product be stored, and how long does it keep?

Store it sealed, cool and dark, and avoid heat and light. Shelf life is 24 months under those conditions. Nitrogen-flushed headspace is available on request, and containers should be resealed promptly after opening.

What information is needed for an RFQ?

Send the destination market and port, the quantity and preferred packaging (5 kg or 25 kg, or 1 kg on agreement), the target application and finished-product heat if known, any specific CoA or certification requirements (for example Halal or Kosher documentation), and the required delivery terms (FOB Qingdao, or CIF / CFR). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. There is no public price and no cart — every quotation is issued per inquiry.