Re: [CH] EXTRACT SAUCES

jim@wildpepper.com
Mon, 19 Nov 2001 19:45:02 -0500 

Here we go- this is the part where I TRY to sound like I know what I'm
talking about ;-)  Doesn't always work though ;-)

There are basically two ways to extract cap- mechanical and chemical. 
Mechanical extraction involves the pressing or centrifuging of the
chiles to drive out the juices and oils.  This is then cooked down to
give the extract.  This is also a VERY inefficient method and is rarely
used.  The most common method is chemical extraction.  Most commercial
processes use a VOC (volatile organic compound) or methanol.  The chiles
are bathed in the chemical, which dissolves the cap, and then the
chemical is evaporated off (and recovered to use again) and the oils
remain.  The oils are further reduced and ta da!  The oils are then
mixed with a vegetable oil and sometimes an emulsifier (to reduce
separation) and somtimes a dispersant (Polysorbate 80) to also assist in
keeping things mixed.  This dilution takes them down to their finished
strengths.  Most common strength is 500,000.  This is what the sauce
Pure Cap is- by no means truly 'pure cap'.  Another common grade is 1
million.  Specialty grades reach up to 4 million but by now you are
talking BIG BUCKS for the stuff.  The 2 million that I use in some of
the other sauces I make for people runs almost $1,000/ 5 gallon pail. 
When a batch takes an entire bucket, things start to get a little pricey
;-)

I believe the bitter flavor comes the carrier that most commercial grade
cap is mixed with- raw soybean oil.  

You can make your own 'cap extract' fairly easily using methanol (pure
grain alcohol)- just use an ELECTRIC stove to evaporate the methanol-
NOT open flame.  I need the work, but not that badly ;-)

Also- it doesn't really matter the type of chile you use.  Hard as it is
to believe, but cap is cap is cap no matter where it comes from.  You're
not actually making an essential oil, so the flavor of the chile won't
necessarily come through.

Best of luck & hope this helps!  Corrections welcome.

-Jim C
Mild to Wild